Fragrant Braised Vegetables

Name: Fragrant Braised Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 2 as a Main Course, 4 as a Side Dish
Cuisine: Chinese
Ingredients: 600 ml(1 pint) home-made vegetarian stock or quality store-bought fresh stock; 2 tablespoons finely chopped fresh coriander; 1½ tablespoons dark soy sauce; 450g (1 lb) carrots; 2 tablespoons rock sugar or granulated sugar; 225g (8 oz) turnips; 2 star anise; 1 cinnamon stick; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 225g (8 oz) potatoes

Preparation info

Serves
2
as a Main Course,

Difficulty
Easy
Ready in
45 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

In Chinese cuisine, many braised meat dishes are slowly simmered in a broth seasoned with aromatic spices such as star anise and cinnamon, to produce a dish redolent with fragrant, mouth-watering flavours. In this vegetarian version, the same technique is used with root vegetables.

Ingredients

450g (1 lb) carrots
225g (8

Asia
China
Side dish
Main course

Method

Peel the carrots and roll-cut them into 2.5cm (1 in) lengths. Peel the turnips and potatoes and cut into 2.5cm (1 in) cubes.
In a wok, combine the star anise, cinnamon, soy sauces, rice wine or sherry, sugar and stock, and bring to simmering point. Add the carrots and potatoes, and simmer for 15 Minutes or until they are