In fact, they can be flavorsome and delicious. Seriously, it is not difficult to develop flavors in vegetarian dishes. It is not the (huge) amount of oil you have to use. And you don't have to over-depend on excessively-rich, heavy hot sauces.
How then?
Napa Cabbage and Barley Soup
Ingredients: 1/4 medium yellow onion, finely diced; 4-6 thin slices of ginger; 3-4 cloves of garlic, minced; 2-3 celery, thinly sliced; 1/2 carrot, sliced to matchsticks; about 6-8 leaves of Napa cabbage, finely sliced/julienned; 1/2 tomato, diced; 2-3 tbsps of hulled barley (soaked overnight); some YIFON mushrooms (Note: you can use fresh shitake mushrooms as alternative); salt and white pepper to taste
Directions: Fry the onions and ginger - till the onions are slightly caramelized and soft. Add in garlic, carrots, celery, barley and fry to combine. After about 5 minutes, add some water and allow it to simmer for about 10 minutes. When carrots and celery are slightly tender and barley is partially cooked, add the napa cabbage, tomatoes, mushrooms, more water, and simmer low heat about 15 minutes or more till more flavors develop. Salt and pepper to taste.
Tag: soup, barley soup, napa cabbage soup
No comments:
Post a Comment