Five Spice Cabbage Recipes

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CHINESE FIVE-SPICE VEGETABLES



Chinese Five-Spice Vegetables image

A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family.

Provided by Frenzy

Categories     Cauliflower

Time 20m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 17

1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 sweet onion, sliced
200 g cauliflower, chopped
400 g butternut squash, cubed
200 g Chinese cabbage, chopped
100 g baby corn, cut into 1 inch
100 g snow peas
150 g firm tofu, diced
200 g mushrooms
2 teaspoons Chinese five spice powder
2 teaspoons sugar
2 tablespoons soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
  • In a wok, heat oil and fry the onion and ginger
  • Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
  • Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
  • Add the tofu and simmer for 1 minute.

Nutrition Facts : Calories 203.4, Fat 7.2, SaturatedFat 0.9, Sodium 538.9, Carbohydrate 29.9, Fiber 6.2, Sugar 9.8, Protein 10.1

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