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Chinese Braised Vegetables (with “chicken-style pieces” and rice noodles)


This is something I’ve been making since I was a teen – I was a fussy little vegetarian who didn’t like “plain boring vegetables” (read “steamed”) that mum prepared, so I used to cook them for my family. I think the recipe was adapted from an old Community Aid Abroad (now know as OxFam) Vegetarian Cookbook…


About 750-800g of any assorted chopped vegetables: onion, broccoli, red or yellow capsicum, cauliflower, mushrooms, etc. Loads of colour!

2 Tbsp Rice bran oil (as it has a high heat point)

1 tsp sesame oil

2 cloves garlic

2cm fresh ginger, peeled

½ cup vegetable stock (can be store bought if you don’t make your own)

1-2 Tbsp soy sauce or tamari

2 tsp cornflour

1 Tbsp cold water


IMG_1767Chop all of the vegetables but not too finely, you want them to remain slightly crunchy after cooking.

Press or finely chop both garlic and ginger and fry in rice bran oil in a large fry pan or wok for about 2 minutes. Add sesame oil and vegetables and toss over high heat for a further 3 minutes.

Mix together the vegetable stock and soy sauce or tamari, add to the vegetables, cover and simmer over medium heat for about 5 minutes.

IMG_1776Mix cornflour with water to a smooth paste. Push the vegetables to one side of the pan and add cornflour paste, stirring the resulting sauce until thick. Toss vegetables in the sauce (*at this point you can toss in your protein, be it tofu, tempeh, seitan or I used VegiDeli chicken style pieces).

Serve immediately with rice or rice noodles.

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