Fragrant Braised Vegetables

Preparation info

  • Difficulty


  • Serves


    as a Main Course,

Appears in

Preparation Time: 10 Minutes
Cooking Time: 35 Minutes

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.


  • 450g (1 lb) carrots
  • 225g (8 oz) turnips
  • 225g (8 oz) potatoes
  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon light soy sauce
  • tablespoons dark soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 2 tablespoons rock sugar or granulated sugar
  • 600 ml(1 pint) home-made vegetarian stock or quality store-bought fresh stock


  • 2 tablespoons finely chopped fresh coriander


  1. 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.
  2. 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 tender.
  3. Then add the turnips and continue to simmer for another 15 Minutes or until all the vegetables are tender.
  4. Remove the vegetables with a slotted spoon. Reduce the sauce over high heat until it has turned into a syrup.
  5. Return the vegetables to the wok and stir well to heat through and coat thoroughly with the sauce. P
  6. Turn onto a warm platter, garnish with the coriander and serve at once.

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.