Assorted Stewed Vegetables

Assorted Stewed Vegetables

by West Horse Gardenia

4.8 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

There are many ways of doing things assorted. It can be braised, chilled, or stir-fried. Today, I have a homemade Cantonese dish with stewed vegetables. The final thickened vegetarian assortment cooked in chicken broth. The taste is extremely delicious. Its characteristics are rich in nutrition, light and delicious, and delicious, suitable for all ages. "

Ingredients

Assorted Stewed Vegetables

1. Cut the mushrooms, winter bamboo shoots and fungus into small pieces.

Assorted Stewed Vegetables recipe

2. Cucumber slices.

Assorted Stewed Vegetables recipe

3. Peel the almonds.

Assorted Stewed Vegetables recipe

4. Chop the ginger and set aside.

Assorted Stewed Vegetables recipe

5. Put chicken broth in a pot, add salt and bring to a boil.

Assorted Stewed Vegetables recipe

6. Bring to a boil, add mushrooms, winter bamboo shoots and fungus. Turn to low heat and simmer for 10 minutes to let the ingredients fully taste.

Assorted Stewed Vegetables recipe

7. Remove the ingredients that have been simmered. Don't pour out the soup.

Assorted Stewed Vegetables recipe

8. Heat up a wok, add oil and sauté ginger until fragrant.

Assorted Stewed Vegetables recipe

9. Add the remaining soup to a boil.

Assorted Stewed Vegetables recipe

10. Pour the starch into the water.

Assorted Stewed Vegetables recipe

11. Add the well-simmered shiitake mushrooms, winter bamboo shoots and fungus to stir-fry the soup to concentrate.

Assorted Stewed Vegetables recipe

12. Add cucumber slices and almonds, and finally add MSG sesame oil to taste.

Assorted Stewed Vegetables recipe

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