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.
P Can be prepared ahead: cover and refrigerate for up to 24 hours. To reheat, heat gently in a wok for 10 Minutes, or until heated through.
© 2002 Ken Hom. All rights reserved.