Braised vegetables with soy sauce

Ingredients

• 4 oyster mushrooms or large white mushrooms
• 100 g tofu
• 100 g green beans
• 100 g cabbage
• 100 g baby corn
• 100 g bamboo shoots
• 50 g bean sprouts
• 3 carrots
• Olive oil
• 1 teaspoon sugar (brown or white)
• ½ glass water (100 ml)
• A generous splash of soy sauce
• Salt

Missing an ingredient?

• What to use instead of olive oil
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• What to use instead of soy sauce
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Instructions

1. Wash and cut the green beans, cabbage and mushrooms. Peel the carrots and cut them into small pieces.
2. If the baby corn, bamboo shoots or bean sprouts are jarred, drain them and soak them in water for a few minutes to get rid of the pickling vinegar taste.
3. Cube the tofu and brown it in a pot or large skillet with a little oil. Remove and set aside.
4. In the same skillet, fry the rest of the vegetables for a few minutes, adding the mushrooms last because they cook very quickly. Medium-high heat is best, so they brown outside and stay crisp inside.
5. Add the tofu, a little salt, the sugar, water and soy sauce. Stir gently so everything mixes well, cover and cook for a few more minutes.

Nutrition facts

Approximate, per serving (about 280 g). Calculated with data from USDA FoodData Central.