Vegetarian diet is more and more popular in recent years - for health, religions, or loving animals No matter if you are vegetarian or not, this recipe would not disappoint you.
| Title | : | Vegetarian Cooking: Chinese Baby Cabbage Soup (Vegetarian Cooking - Soups Book 10) |
| Author | : | Wancy Ganst |
| Language | : | en |
| Rating | : | 4.90 out of 5 stars |
| Type | : | PDF, ePub, Kindle |
| Uploaded | : | Apr 05, 2021 |
Read Vegetarian Cooking: Chinese Baby Cabbage Soup (Vegetarian Cooking - Soups Book 10) - Wancy Ganst file in PDF
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Saute the garlic and mushrooms in oil for 3 to 5 minutes then add in the soy sauce, the bok choy and scallions, and cook for a few more minutes. Reduce heat to medium-low and add vegetable broth and ginger. Finally, stir in the sesame oil and the optional sesame seeds and remove from heat.
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Made with baby bok choy (sometimes called shanghai bok choy) and fragrant braised dried chinese mushrooms, it’s also a great dish to serve to your vegetarian or vegan guests! (you’ll just need a quick substitution of vegetarian oyster sauce for regular oyster sauce.
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For the stir-fry: bring a wok or pot of salted water to a boil over high heat. Add napa cabbage and baby bok chop and cook until crisp-tender.
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In a large wok or skillet, saute the garlic and onions for three minutes in a little water or vegetable broth. Add the cabbage, carrot and mushrooms and saute until cabbage just wilts. Add the green onions, soy sauce (about 1-2 tbsp is good) and about 1 tbsp of hosin sauce.
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