Name: DAIKON RADISH STEW
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 250 g Daikon Radish(*Note1); 120 g Carrot; 20 g Shiitake mushroom; 7 g Ginger; 5 g Kelp; 50 g Bamboo Shoots; 3 Tbsp Cooking oil; 2 Tbsp Light Soy Sauce; 1 Tbsp Vegan Oyster Sauce; 1 Tbsp Mirin (Note2); 1/4 Tsp Black Vinegar( Note 3); 1 ea Star Anise (Note 4); 1/2 Tsp Vegetable stock powder; 1 Tbsp Corn Starch+ 1Tbsp water; 800 ml water( including mushroom soaking water)

Chinese

Vegan

First, we need to drain the tinned bamboo shoots and cut the kelp into bite-size. Peel daikon radish and carrot, then cut them into approx. 1.5×1.5cm cubes. Soak Shiitake mushroom in boiling hot water for 10-20 minutes. Peel the ginger then cut it into matchsticks.

Heat up a heavy-based pot (smaller pot to ensure the liquid will cover the vegetables) with cooking oil on medium heat. Add ginger, daikon radish and carrot, saute for 2-3 minutes.

Add Shiitake mushroom and water (including shiitake mushroom soaking liquid), the ratio is according to the recipe.

Add Seasonings, Vegan oyster sauce, light soy sauce, black vinegar, mirin, kelp, and star anise.

Add bamboo shoots and vegetable stock powder.

Let it simmer without a lid on for 30 minutes until the broth is reduced by half. Take out the star anise and discard.

Add cornstarch slurry to slightly thicken the sauce. To finish with the garnish (spring onion and coriander!)

DAIKON RADISH STEW

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