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Braised Vegetables for Vegetarian Days
Rate this recipeThere usually aren't many dishes to choose from on vegetarian days.
This vegetarian braised vegetable dish means you won't have to rack your brains over what to cook on the monthly full-moon day.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Bamboo shoots
100 g
Pickled radish
50 g
Carrots
1 piece
Daikon
1 piece
Straw mushrooms
100 g
Long beans
100 g
Fermented soybean paste
50 ml
Implementation Steps
01
- Thinly slice the pickled radish on the diagonal, soak in water and squeeze to reduce the saltiness, then rinse several times.
- Peel and slice the carrots.
- Cut the long beans into pieces.
- Halve the mushrooms.
- Cut the tofu into pieces.
- Boil the bamboo shoots until cooked.
- Peel and slice the carrots.
- Cut the long beans into pieces.
- Halve the mushrooms.
- Cut the tofu into pieces.
- Boil the bamboo shoots until cooked.
02
- Heat a pan and fry minced garlic until fragrant. Then add all the vegetables and stir-fry.
- Add the fermented soybean paste and adjust the seasoning to taste.
- Braise over low heat so the vegetables absorb the flavour. After 10 minutes, add the tofu, toss well and cook for about 5 more minutes, then turn off the heat.
- Add the fermented soybean paste and adjust the seasoning to taste.
- Braise over low heat so the vegetables absorb the flavour. After 10 minutes, add the tofu, toss well and cook for about 5 more minutes, then turn off the heat.
03
This dish is delicious hot with steamed rice.
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