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Honey Braised Vegetables with Bean Curd Recipe

Honey Braised Vegetables with Bean Curd is a popular Japanese Side Dish
Author :
 
On :
Friday, 19 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Japanese Recipe
Technique :
Braise Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 8 dried Mushrooms
  • 250 gms - white sweet potato, halved and sliced
  • 2 tbsp - Corn flour
  • 2 tbsp - Peanut oil
  • 3 thin slices - Ginger
  • 2 tbsp - soya sauce
  • 1 tbsp - Honey
  • 2 tbsp - sesame oil
  • 45 gms - fresh bean curd, cut into 1 cm strips
  • 4 Spring onions
  • 410 gms - canned or fresh baby Corn
  • 230 gms - canned water chestnut, drained
  • How to Make Honey Braised Vegetables with Bean Curd:

    1. Soak mushrooms in hot water to cover for 30 mins.
    2. Drain, reserving 3/4 cup liquid.
    3. Squeeze mushrooms to remove excess liquid. Remove stems.
    4. Slice the mushrooms thinly. Slice ginger thinly.
    5. Heat the oil in a wok or heavy based frying pan, swirling gently to coat base and side.
    6. Add ginger and stir-fry over medium heat for 1 min.
    7. Add the mushrooms and stir-fry for 30 seconds.
    8. Add sweet potato with the soya, honey, sesame oil, mushroom liquid and fried bean curd.
    9. Simmer, uncovered, 15 mins.
    10. Dissolve corn flour in a little water, add to pan.
    11. Stir until liquid thickens.
    12. Add the spring onions, corn and water chestnuts, simmer 1 minute.





     

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