Perfect for the Lunar new year, this dish brings back childhood memories. This would be a classic dish at our family gatherings, super hearty and perfect for this weather. Will warm up your soul. Enjoy!

  • 1 packet of Omni Ground Vegetarian meat

  • 3-4 caps mushrooms

  • 2 tablespoons finely chopped carrot

  • 3-4 water chestnut finely chopped

  • 1 tablespoon liquid aminos

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • a drizzle of toasted sesame oil

  • 1½ tablespoons corn starch

  • a handful of chopped scallions

    Stew Ingredients

    • 3-4 cups chopped Napa cabbage

    • 1 small carrot sliced

    • 4 large dried shiitake mushroomssoftened and stems removed

    • 4 slices ginger

    • 1 small bulb garlic smashed

    • 2 cups vegetable stock

    • 2 tablespoons liquid aminos

    • ½ teaspoon salt or more if needed

    • a pinch of white pepper

    • a drizzle of toasted sesame oil

  • How to make the stew

    • Heat a ceramic pot over high heat, then add 1 tablespoon of oil to coat the bottom of the pot.

    • Add in the ginger and sauté until golden brown, then add the mushrooms. Continue to cook until mushrooms release its fragrant, about 1 to 2 minutes.

    • Add the garlic and then carrot and continue to cook for another minute or so by stirring continously.

    • Slowly pour in the vegetable stock and bring the mixture to a rolling boil. Add the Napa cabbage and sauce seasoning, then stir to combine.

    • Arrange the tofu balls on top of the Napa Cabbage, place a lid over, reduce the heat, and simmer for about 15 to 20 minutes. Check to make sure there is enough liquid to cook the vegetables from time to time.

    • Garnish with chopped scallions, a drizzle of toasted sesame oil and season accordingly, if needed. Serve warm and enjoy!

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