Chinese Stew, a great dish for any occasion – healthy, quick and vegan in just one pot!
The Chinese stew is a recipe from my grandma that I haven’t made for far too long. Now the recipe is here on the blog so you can get a taste of a perfect recipe from my grandma 🙂
The dish always reminds me of the time my grandmother stayed at our home every weekend. We enjoyed a great meal from her every Sunday and one of these dishes is the Chinese stew. Since it is no longer possible for her to cook for the whole family, the stew has only been a very rare guest on our kitchen table. Since I ran out of ideas for dishes I could have for lunch during the times of “social distancing”, I searched through my mother’s handwritten cookbook and accidentally came across this stew.
Your vegan one-pot dish
I don’t know about you, but I love simple recipes that you can cook in one pot. This Chinese stew contains a lot of different vegetables, is seasoned with a little bit of curry and refined with soy sauce. You can serve it with rice or glass noodles.
Which kinds of vegetables are good to go into the pot?
If you’ve been around The Berry Cat a few times, you may know that we’re not that strict with our recipes. If you don’t like some of the ingredients, replacing them is no problem at all. What ingredients are in the stew and what you can replace or add is listed here.
- Button Mushrooms: here you can also take other kinds mushrooms if you don’t like button mushrooms
- Spring onions: you can also use leeks or normal onions here
- Cucumbers, peppers and apples: I think that pineapples or even raisins would go very well with the stew
Would you like to try another stew that is just as easy to cook and healthy? Then try our vegan goulash!
If you tried this Chinese Stew or any other recipe on the blog, please let us know how you liked it and leave a comment or rating below! We also love to connect with you on Instagram, Facebook or Pinterest. We love to meet you!
Don’t forget to check out our soup and stews for more deliciousness!
- 400 g button mushrooms
- 50 g cucumber
- 200 g apples
- 100 g pepper
- 200 g spring onions
- 1,5 L water
- 50 ml soy sauce
- 2 tsp curry
- salt & pepper season to taste
- 4 tbsp corn starch + 200 ml water
- 400 g basmati rice cooked
- Wash and cut all of the vegetables into medium-sized pieces.
- Put the vegetables with water in a saucepan and bring all to a boil.
- When the vegetables are cooked, gently add soy sauce, curry as well as salt & pepper. Stir well.
- Mix the cornstarch with 200 ml of water and make sure that there are no lumps. Then stir the cornstarch into the stew. Allow the stew to boil briefly while stirring constantly.
- Serve the stew with rice and vegan sourcream.