Vegetarian Stew

This is a very special vegetarian recipe that I usually do on the weekends when my fridge is left with small quantities of vegetables that are not enough to cook in its own dishes, but I do not want to throw them out because it is too wasteful. When all the leftover vegetables are synthesized, this is a delicious meal. Not necessarily a vegetarian dish, but today I would recommend to my bloggers a very simple vegetarian way to create a stew for those leftover tubers. The natural sweetness of the vegetables helps to make this dish a very special taste.

Ingredients:
8 oz. firm tofu
1 carrot
A piece of daikon
A piece of kopachuk
1 potato, peeled
1 cup mushrooms
A few pieces of bitter melon
1 small Japanese eggplant
Oil for deep-frying
Stew sauce ingredients:
1 cup coconut water
1 tbs soy sauce
1 tbs mushroom seasoning
1 tbs vegetarian oyster sauce
1 tsp salt
1 tsp honey
1 tsp sugar
Black pepper, Cayenne

Directions:
Cut tofu and all the vegetables into bite-size pieces.

Heat one cup of oil and start to fry them all.
Combine all the stew sauce ingredients and mix well.
In a saucepan, place all the fried vegetables and tofu.

Add the stew sauce and bring to boil.

Simmer for 15 minutes or until all the vegetables are tender. If serving guests, at the last few minutes of cooking, heat a clay pot and pour all the stew vegetables into the clay pots and serve in the clay pots.
Serve with hot cooked rice. 

 

Tip: garlic, ginger, lemongrass, and fresh chili can be added to your liking.