The original recipe was called “market vegetables cooked in a clay pot”. Unfortunately, I didn’t have a clay pot in which to cook, but a stainless steel pot did the job pretty well. There’s such a wide variety of vegetables which would be suitable for this dish, for example, cauliflower, bok choy, kohlrabi, Brussels sprouts, daikon, lotus root, chayote… Feel free to use your favourites.
The soy sauce, sugar, and sesame seed oil provided a perfect balance of salty, sweet, and umami. Just be careful not to overcook the vegetables.
Vegetables in Soy Sauce
- 1 tbsp vegetable oil
- 1/2 tbsp minced garlic
- 4 tbsp light soy sauce
- 2 tsp sugar
- 1 cup water
- 4-5 tofu puff (fried tofu), sliced thinly
- 200 g enoki mushrooms, cut in half
- 100 g green beans, 1.5 inch pieces, blanched
- 150 g broccoli florets, blanched
- 2 carrots, 1/2 inch pieces, blanched
- 1/2 tsp ground black pepper
- 1 tsp sesame oil
- 2 green onions, thinly sliced
- In a medium-sized pot (clay if you have it) over medium-high heat, fry minced garlic in vegetable oil until fragrant.
- Add soy sauce, sugar, and water, bring to a boil.
- Add tofu puff, mushrooms, and simmer for 5 minutes.
- Add blanched vegetables, ground pepper, sesame oil, and green onions.
- Heat through and serve.
What I would do differently
- To save time, I would cook the green beans, broccoli, carrots in the soy sauce-water mixture rather than separately blanching them ahead of time.