You may also like
Categories:
vegetable stock lemongrass dried noodles vegan mushrooms Chinese vegetables onions garlic ginger root brown sugar sunflower oil cornstarch soy sauce mixed herbs salt
Viewed: 61 - Published at: 8 years agoIngredients
- 300 millilitres vegetable stock
- 1/2 teaspoon lemongrass dried
- 70 grams chow mein noodles vegan
- 100 grams mushrooms, chanterelle cleaned, rinsed, chopped if big
- 150 grams chinese vegetables mix
- 20 grams onions without chives
- 1 each garlic cloves minced or pressed
- 1/2 inch ginger root fresh, grated
- 1 teaspoon brown sugar optionally
- 1 tablespoon sunflower oil
- 2 teaspoons cornstarch + small amount of cold water
- 1/2 teaspoon soy sauce, tamari
- 1 x mixed herbs fresh: cilantro, oregano, savory, marjoram, basil
- 1 x salt and white pepper ground
Method
- 1 - Bring to boil vegetable stock with lemon grass, and set aside.
- Be sure the stock is salted.
- 2 - Find a medium skillet with cover.
- Pour oil into it, saute onion and garlic for a minute, then add chanterelles, lower the heat, cover the skillet, and fry for few minutes.
- Stir sometimes gently not to harm mushrooms.
- 3 - If chanterelles release their juices, pour the stock into the skillet but grass pieces.
- 4 - Bring all to boil, add noodles placing them below the surface of the stock.
- 5 - Add vegetable mix on the top, sprinkle some salt, let's say 13 to 1/2 teaspoon Cover the skillet and let it simmer for the time indicated by the noodles producer.
- In my case 4 to 5 minutes.
- 6 - In the meantime prepare the thickener.
- Mix cornstarch with cold water and soy sauce.
- Stir in and cook for a minute.
- 7 - Garnish with fresh herbs.
