Thursday, January 13, 2011

Soy Milk Vegetable Stew

Renkon (Lotus, Nelumbo nucifera)
Dried shiitake mushroom
Shitake Stock (The water used for rehydrating dried shiitake mushrooms)
Soy Milk
Soy white sauce (Wheat flour, Soy milk)
Brown sugar

Soy Milk Vegetable Stew is one of my favorite recipe especially in this cold winter time. I enjoy Renkon in my soy milk stew and I think it works very well. Renkon is very popular root vegetable in Japanese cuisine and it has crunchy texture and high nutritional value.

Put onion, renkon, potato, carrot in a saucepan and saute in oil until onion gets lightly browned. Mix shiitake mushroom, salt, pepper and brown sugar then add shitake stock about they all soaked. Cook until potato is soft enough. Mix soy white sauce* and broccoli then add more soy milk and cook about five more min.

*Soy White Sauce
Blend a little flour into low heated oil in saucepan then slowly add soy milk, stirring constantly. Add more soy milk slowly until the sauce become smooth and thickened.

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