Bếp Chay Thanh Nhẹ: Rau cải kho chay - Uyên Thy (Braised vegetables and tofu)

Braised vegetables and tofu features pineapple, shiitake mushroom, king oyster mushroom, green beans, bitter melon, carrots, and daikon radish in a light sauce. (Please scroll down for the recipe in English)

Rau cải kho chay
Hướng dẫn: Uyên Thy

(VNAC) - Món kho chay với các rau, củ, quả đầy dinh dưỡng như thơm, nấm đông cô, cà-rốt, củ cải trắng, nấm loa kèn, đậu que, khổ qua. Phi với boa-rô, cộng thêm đậu hủ chiên và nước dừa, món kho chay này thật nhẹ nhàng cho cơ thể.




Ingredients:
  • 1 leek, sliced
  • 2-3 tablespoons cooking oil (can use olive oil)
  • ½ large pineapple, cut into medium chunks
  • 2 cups dried shiitake mushrooms, soak until soft, remove stems, cut in half
  • 2 large carrots, cut into medium chunks
  • 1 medium daikon radish, cut into medium chunks 
  • 1 cup soy sauce 
  • 1 pound king oyster mushroom, cut into medium chunks
  • 4-5 bitter melons, cut into medium chunks, then parboil and rinse with cold water
  • 6 cans coconut soda (Coco Rico)
  • 30 medium cubes fried tofu 
  • 1 pound string beans, cut in half

Directions:
  1. Heat large pot over medium heat. Add cooking oil.
  2. Add leek to the pot. Sauté.
  3. Continuing the sautéeing process while adding the following ingredients in sequence: 1. shiitake mushrooms, 2. carrots, 3. daikon radish. Stir evenly.
  4. Add soy sauce, then coconut soda.
  5. When the pot is boiling, add fried tofu.
  6. Next add string beans, king oyster mushroom, and bitter melons.
  7. Cook over medium-low heat for about 15 minutes to a boil.
  8. Reduce heat and simmer for ½ hour.
  9. When bitter melon chunks are soft, turn off stove.
  10. For a more savory taste, cool then refrigerate, and enjoy the next day with bún (rice vermicelli) or steamed rice.

http://www.vietnamanchay.com/2014/06/bep-chay-thanh-nhe-rau-cai-kho-chay.html