Oriental Vegetable Stew
Dive into the comforting flavors of an *Oriental Vegetable Stew*, a vibrant and nutrient-packed dish that brings the essence of Asian-inspired cuisine to your table. This hearty stew showcases a medley of fresh vegetables—baby bok choy, shiitake mushrooms, and zucchini—simmered in a rich, umami-filled broth infused with soy sauce, hoisin sauce, and a hint of ginger. Thickened to perfection with a cornstarch slurry and brightened by a splash of rice vinegar, this one-pot recipe is as satisfying as it is simple. Ready in just 45 minutes, it’s topped with scallions, fresh cilantro, and optional sesame seeds for a finishing touch of flavor and crunch. Perfect for a wholesome dinner, this vegan-friendly stew pairs wonderfully with steamed rice or noodles for a complete and comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons sesame oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 2 medium carrots, sliced
- 2 heads baby bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- 1 large red bell pepper, sliced
- 1 medium zucchini, cubed
- 4 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 stalks scallions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon optional sesame seeds
Instructions
Heat sesame oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Add the sliced carrots, baby bok choy, shiitake mushrooms, red bell pepper, and zucchini. Sauté the vegetables for 5-7 minutes until they start to soften.
Pour in the vegetable broth, soy sauce, and hoisin sauce. Stir well to combine.
Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes, or until the vegetables are tender.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Gradually stir the cornstarch mixture into the stew to thicken the broth. Let cook for an additional 2-3 minutes.
Stir in the rice vinegar for a touch of tanginess.
Garnish the stew with sliced scallions, chopped cilantro, and optional sesame seeds before serving.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 56.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 826 mg | 64% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5127 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
