Chinese Vegetarian Stew with Daikon

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By: Andrew Chase

Like many Chinese stews, this one has a delicious and richly flavoured yet thin sauce. If you wish, thicken it slightly at the end of cooking by stirring in 2 tsp/10 mL cornstarch dissolved in a little water, then boil for 1 minute. Serve with rice or noodles.

Ingredients

12 dried shiitake mushrooms

1 pkg (500 g) regular (medium) tofu

1/4 cup (60 mL) peanut oil or vegetable oil

4 green onions

1-1/2 lbs (750 g) daikon radish or white turnips, cut in 1-1/2-inch/4 cm cubes

2 cups (500 mL) carrot chunks

8 oz (250 g) cremini or white mushrooms

3 tbsp (45 mL) soy sauce

2 tbsp (30 mL) Chinese rice wine, sake or dry sherry

1-inch (2.5 cm) piece gingerroot, peeled and thinly sliced

1/2 tsp (2 mL) salt

2-1/2 tsp (12 mL) granulated sugar

1 star anise

2 whole cloves

1 tsp (5 mL) sesame oil

Preparation

Soak shiitake mushrooms in 3 cups/750 mL water until softened, about 30 minutes. Reserving liquid, drain; cut off and discard stems.

Cut tofu in half lengthwise. Drain on plate, lightly weighted, for 30 minutes; pat dry.

In large skillet, heat oil over medium heat; fry tofu until golden all over. Transfer to paper towels to drain. Add shiitake mushrooms to skillet; fry until golden. Transfer to paper towels to drain.

Cut tofu into cubes. Cut green tops off onions; with kitchen string, tie remaining onions into bundle. Chop enough of the green tops to make 1/4 cup/60 mL; set aside.

In Dutch oven or large saucepan, combine daikon, tofu, onion bundle, carrots, cremini mushrooms, soy sauce, rice wine, ginger, salt, sugar, star anise, cloves, reserved shiitake mushroom soaking liquid and 1 cup/250 mL water. Bring to boil; reduce heat and simmer, covered and stirring every 15 minutes, until vegetables are tender, about 45 minutes. Stir in sesame oil and chopped green onions.

Makes 6 to 8 servings.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	158
Protein	6 g
Fat (total)	10 g
Sat. Fat	2 g
Carbohydrate	13 g
Fibre	4 g
Sodium	519 mg
Calcium	10 % RDI
Iron	9 % RDI
Vitamin A	49 % RDI
Vitamin C	23 % RDI
Folate	26 % RDI

Also in this menu:

6 warm, wonderful stews

Source

Homemakers Magazine: October 2008

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