Vegetarian Stew from Vietnam

Vietnam is a country of Buddhist tradition of which one of the fundamental principles is the consumption of non-animal food. On the occasion of major holidays, Vietnamese are used to consume vegetarian stew, mostly composed of tofu, vegetables and pickled fruits. Tourists visiting the many temples can discover Vietnamese vegetarian cuisine prepared by the monks.

Preparation

Wash and cut the two turnips in a half-round. Then dip shiitake mushrooms and dried soybean sticks in hot water to soften them.
Cut the pineapple half into small slices. Prepare the fried tofu pieces, the bamboo slices and the furu cubes.

cutting vegetables to pieces

cooking the vegetarian stew

In a large saucepan, add sesame oil and vegetable oil.

Add the turnips, bamboo slices, fried tofu squares, pineapple slices, shiitake mushrooms and dried soybean sticks, then fry for 5 minutes over high heat.

Add the soy sauce and fry for 5 minutes over high heat. Vegetables should soak in soy sauce and take a light brown color.

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Add the cubes of furu and mix well.

Finally, fill with water until 4/5 of the pan. Cook on medium heat for 40 minutes (stir occasionally).

Add red pepper at the end of cooking.

cooking the stew

We recommend that you leave Vietnamese vegetarian stew for at least half a day so that all flavors can be released completely.