Vegetarian dishesStewed
Ingredients:
LargeChinese cabbage1/2 head, redradishslices 20 grams, water-soakedmushroom5 pieces,tofu skin25 grams, vegetarian meat 50 grams, bamboo shoot slices 20 grams, A.Chicken broth400 ml, salt 1/2 teaspoon, mushroom essence 1/4 teaspoon, fine sugar 1/4 teaspoon,white pepperpowder 1/4 teaspoon, B. cornstarch water 1 tablespoon, sesame oil 1 tablespoon
Steps:
1. Remove thestemof Taiwanese Chinese cabbage, cut into small pieces and set aside.
2. Blanch the water-soaked kelp, tofu skin, bamboo shoot slices, and redradishslices in boiling water for about 5 minutes, then drain and set aside.3. In a pot, add Taiwanese Chinese cabbage pieces from step 1 and all ingredients,
includingmushroom, vegetarian meat, and seasonings A over high heat until boiling, then switch to medium heat and cook for about 6 minutes until the Chinese cabbage is tender. Thicken with cornstarch water before adding sesame oil just before serving.Boil the dried mushrooms, plant-based meat, and seasoning A over high heat until boiling, then reduce to medium heat and cook for about 6 minutes until the Chinese cabbage is tender. Thicken with a cornstarch slurry, and sprinkle with sesame oil before serving.