A mixture of vegetables fried in aromatic soybean sauce that creates a crispy, tasty, and healthy dish.
Ingredients
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8.75 OZ / 250 G broccoli
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1 OZ / 30 G carrots
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1.5 OZ / 45 G fresh shitake mushrooms
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1.5 OZ / 45 G water chestnut
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2 EA garlic cloves
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0.25 OZ / 5 G ginger
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1.75 OZ / 50 ML water
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1 TBSP oil
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1 TBSP Chinese yellow soybean paste
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1 TBSP oyster sauce
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1 TSP sugar
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2 TBSP water
Directions
Add peeled garlic and ginger to the mixing bowl and chop for 5 seconds / speed 5.
Use spatula to scrape down the garlic and ginger inside the mixing bowl.
Wash broccoli, divide into small pieces and add to the bowl.
Clean fresh shitake mushrooms, cut them into slices and add to the mixing bowl.
Peel carrot and water chestnut.
Cut both into slices and add everything to the mixing bowl.
Add oil and cook vegetables for 4 minutes / 212°F|100°C / speed 1 / reverse.
Add water to the mixing bowl and cook for 5 minutes / 212°F|100°C / speed 1 / reverse.
Mix Chinese yellow soybean paste, oyster sauce, sugar and water to create a sauce in a separate bowl.
Add sauce and cook for 2 minutes / 212°F|100°C / speed 1 / reverse until all ingredients are well coated with the sauce.
Enjoy your dish!
Recipe Note
TIP:
- Serve it together with a bowl of white rice to make it an Asian vegetarian dinner.
