Chinese Five-Spice Vegetables |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family. Ingredients:
1 teaspoon garlic, minced |
1 teaspoon gingerroot, minced |
1 sweet onion, sliced |
200 g cauliflower, chopped |
400 g butternut squash, cubed |
200 g chinese cabbage, chopped |
100 g baby corn, cut into 1 inch |
100 g snow peas |
150 g firm tofu, diced |
200 g mushrooms |
2 teaspoons chinese five spice powder |
2 teaspoons sugar |
2 tablespoons soy sauce |
3/4 cup water |
2 teaspoons all-purpose flour |
1 teaspoon sesame oil |
1 tablespoon canola oil |
Directions:
1. In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
2. In a wok, heat oil and fry the onion and ginger
3. Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
4. Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.
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