CHINESE VEGETABLE CASSEROLE

Lunch today consisted of 50 pieces of chicken McNuggets in which my husband and i each managed to wolf down 20 pieces…which of course left us feeling very sick and disgusted…or I was left feeling disgusted with myself. Like WHY do I do that? WHY?

So for dinner, I had to counter that meal with a vegetarian casserole in a cheap attempt to make myself feel better for eating that McDonald’s crap. That was prolly a billion calories that I didn’t need and a clogged artery…

Anyway, I hope you enjoy this vegetable casserole…it tastes very HEALTHY.

* serves 4

3 dried shitake mushrooms, soaked in hot water until soft, remove stem, and julienne
2 stalk scallions, chopped {separate white parts and save green part of scallions for garnish}
1 tablespoon fresh ginger, minced
1 cup Napa cabbage, cut into bite-sized pieces
32 oz. stock {chicken or vegetable}
1/2 of a daikon, diced into 1-inch pieces
2 stalks celery, sliced
1 carrot, sliced
4 oz. deep fried soy bean cake, sliced in half

2 oz. bean thread noodles

1 tablespoon soy sauce
1 tablespoon rice cooking wine
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 tablespoon black vinegar
1 tablespoon Chinese barbecue {sa-tsa} sauce

1 tablespoon cornstarch
1 tablespoon water

1. In a stockpot, add 3 tablespoons oil. Once oil is hot, add shitake mushrooms, white parts of scallions, and ginger and saute until fragrant.
2. Add napa cabbage and cook until tender.
3. Add stock, daikon, carrots, celery, deep fried soy bean cake, soy sauce, rice cooking wine, kosher salt, black pepper, oyster sauce, sesame oil, sugar, black vinegar, and Chinese barbecue {sa-tsa} sauce. Bring to a boil and then let simmer for about 30 minutes.
4. Add the bean thread noodles and cook for an additional ten minutes.
5. Garnish with the green parts of the scallions and serve with rice.

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