VEGAN BRAISED CABBAGE WITH MUSHROOM
Vegan Braised Cabbage with Mushroom
1 kg Sweetheart Cabbage -trimmed and cut into chunks.
120 gram Chestnut mushroom-cleaned and sliced
500 ml Water
50 ml Vegetable oil
40 ml Light soy sauce
1/2 teaspoon Sugar
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon Yeast extract
1/8 teaspoon Ground black pepper
1 cube Vegetable stock cube
3 clove Garlic-peeled and crushed
-Mix the water and vegetarian stock cube in a measuring jar, set aside.
-Heat the oil in a large saucepan. Gently fry the mushroom until cooked. Remove the mushroom from the pan and set aside. Put the same saucepan back on the hob over medium heat.
-Put the garlic and cabbage into the saucepan. Flash fry until the cabbage slightly cooked. Add the vegetable stock and light soy sauce. Bring it to boil, close the lid, and simmer for approx 20 minutes.
-Season with sugar, Chinese five spices, mushroom, yeast extract, and ground black pepper. Fold, simmer and close the lid for a further 10 minutes.
-Serve this flavourful braised cabbage as a side dish or accompany with Thai Brown Jasmine Rice as a healthy vegan meal.
-Thais often have this vegan dish during the Thai Vegetarian Festival in October. Soft, juicy, and tasty.
-This braised cabbage also great with Dried Shiitake mushroom. Soaked in water and use both water and the mushroom while cooking. It will create such a great flavor to the dish.
-Click here for other Vegan Thai recipes.