Daikon vegetable stew
Ingredients
- 1 daikon radish, peeled and cubed
- 3 carrots, peeled and cubed
- 1 inch ginger, juilenned
- 4 cloves garlic, sliced thinly
- 6 dried shiitake mushrooms
- Bamboo shoots
- Kelp, cut into squares.
- Shiitake mushrooms, sliced
- Pak choi
- 1 tbsp vegan oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp mirin
- ¼ tbsp black vinegar
- Star anise
- Vegetable stock
- Cornstarch
- Rice
- Coriander
Steps
- Soak dried shiitake mushrooms in boiling water for 10-20 minutes, covered.
- Heat the wok and add oil. Add ginger, garlic, daikon and carrot, sauté for 2-3 minutes.
- Add water from the shiitake mushrooms along with extra to make it 800ml.
- Add vegan oyster sauce, soy sauce, black vinegar, mirin and kelp.
- Add bamboo shoots and vegetable stock powder.
- Let it simmer without a lid for 30 minutes until the broth is reduced by half, add shiitake mushrooms halfway.
- Clean and cook the rice.
- Once almost done add the pak choi and cornstarch slurry to thicken.