Asian Root Vegetable Stew

Name: Asian Root Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Asian
Ingredients: 237 milliliters (1-inch-thick) slices carrot; 59 milliliters cornstarch; 237 milliliters (1-inch) cubed peeled daikon radish; 2 teaspoons dark sesame oil; 9 grams dried shiitake mushrooms (about; 907 grams extra-firm tofu, drained and cut into 1-inch cubes; 59 milliliters chopped green onions; 3 inches square) piece kombu seaweed; 59 milliliters low-sodium soy sauce; 2 Tbsps mirin (sweet rice wine); 473 milliliters chopped onion; 237 milliliters (1-inch-thick) slices parsnip; 237 milliliters (1-inch) cubed peeled rutabaga; 1 Tbsp vegetable oil; 1 liters water; 6 Tbsps water

Asian Root Vegetable Stew is a gluten free and vegan main course. This recipe makes 5 servings with 270 calories, 15g of protein, and 10g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. 1 person found this recipe to be yummy and satisfying. If you have sesame oil, green onions, mirin, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat vegetable oil in a Dutch oven over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Add 2 cups onion, and cook 5 minutes, stirring occasionally.

Ingredients you will need

Onion

Add tofu; cook 5 minutes or until golden brown, stirring frequently.

Ingredients you will need

Tofu

Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.

Ingredients you will need

Daikon Radish

Kombu

Water

Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.

Ingredients you will need

Green Onions

Corn Starch

Sesame Oil

Kombu

Water

Stew

Equipment you will use

Whisk

Equipment

Dutch Oven

Whisk

Ingredients

Servings:

237milliliters

(1-inch-thick) slices carrot 59milliliters

cornstarch 237milliliters

(1-inch) cubed peeled daikon radish 2teaspoons

dark sesame oil 9grams

dried shiitake mushrooms (about 907grams

extra-firm tofu, drained and cut into 1-inch cubes 59milliliters

chopped green onions 3inches

square) piece kombu seaweed 59milliliters

low-sodium soy sauce 2Tbsps

mirin (sweet rice wine)473milliliters

chopped onion 237milliliters

(1-inch-thick) slices parsnip 237milliliters

(1-inch) cubed peeled rutabaga 1Tbsp

vegetable oil 1liters

water 6Tbsps

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try David & Nadia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 36 dollars per bottle.