Are you tired of the same old bland and uninspiring vegetable dishes? Look no further than the delectable and satisfying vegetable ragout. Bursting with flavor and loaded with nutritious vegetables, this dish is a hearty and filling option for any meal.
Whether you’re a seasoned home cook or a beginner in the kitchen, making a vegetable ragout is an easy and versatile way to elevate your vegetable game. From the rich tomato base to the perfectly cooked vegetables, this recipe will have you coming back for more. So let’s dive in and learn how to make a vegetable ragout that will impress even the most discerning of taste buds.
- Potatoes: 3
- Carrots: 3
- Vegetarian sliced beef: 20 gr
- Button mushrooms: 50 gr
- Shiitake mushrooms: 50 gr
- Baby corn: 50 gr
- Tofu skin: 50 gr
- White beans: 100 gr
- Tomato: 1 fruit
- Ketchup: 2 tablespoons
- Coconut water: 1 liter
- Sugar: 1 cup
1. Processing raw ingredients
First, cut the carrots and potatoes into desired size and put them into a pan with oil. Fry on medium heat for 5 minutes, and then take them out with a strainer to limit the amount of oil sticking to the food.
Next, put the fried carrots and potatoes into a bowl and marinate them using the following recipe: 1 pack of ragout oil, 3 tablespoons of sugar, and 2 tablespoons of vegetarian seasoning. Mix well and let it infuse for 10 minutes.
2. Stir-fry vegetables, mushrooms, and toppings
Heat a pan with vegetable oil and add 1 tablespoon of minced onion. Fry until fragrant. After the onions become fragrant, add 20 grams of vegetarian beef, 50 grams of tofu, 50 grams of baby corn, 50 grams of button mushrooms, and 50 grams of shiitake mushrooms. Stir-fry for 5 minutes on medium heat.
Next, remember to add 1 tablespoon of vegetarian seasoning to enhance the flavor of the vegetables and mushrooms. Stir-fry for an additional 2 minutes on medium heat.
3. Cooking vegetable ragout
Heat a pot with 2 tablespoons of vegetable oil, and then add 1 tablespoon of chopped onion, 2 tablespoons of ketchup, and 1 chopped tomato.
Next, add 1 liter of coconut water, the prepared vegetables, and 1 cup of white beans. Boil for 10 minutes on medium heat.
After 10 minutes, add the mushrooms, 4 tablespoons of vegetarian seasoning, 3 tablespoons of rock sugar, 1 tablespoon of sweet foam, and 1 tablespoon of soy sauce. Stir well.
To thicken the ragout, prepare a cup of water with about 4 tablespoons of tapioca starch, stir well until the powder is completely dissolved, then pour it into the cooking ragout pot. Add 1/2 onion and stir gently one last time for the spices and vegetables and mushrooms to blend together.
Your vegetable ragout is now ready to serve! It is delicious, frugal, and has an eye-catching and attractive color. When tasting the dish, you will feel the sweetness and slight fat of coconut water. The vegetables and mushrooms blend well and soak up the seasoning for a sweet and savory taste. It can be served with bread or white rice, both of which are very delicious!
Reference: Dien May Xanh