Chinese Five-Spice Vegetables Recipe #299556
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.
by Frenzy
20 min | 15 min prep
SERVES 4 -6 , 6 cups
- 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
- In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
- In a wok, heat oil and fry the onion and ginger
- Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
- Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
- Add the tofu and simmer for 1 minute.
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5 stars