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Braised Winter Vegetables

Makes: 4 servings

Ingredients:

1/2 cup shredded wood ear mushrooms(optional)
2 cups peeled and sliced kabocha squash, or other firm winter squash
2 cups peeled and sliced sweet potatoes
1-1/2 cups vegetable broth
1/2 cup coconut milk
1 small zucchini, thinly sliced
1 Tbsp. soy sauce
1/2 cup shelled pistachio nuts

Cooking:

1. In a medium bowl, soak wood ears in warm water to cover until softened, about 15 minutes. Drain mushrooms and julienne; set aside.

2. In a large saucepan, combine squash, sweet potatoes, wood ears, broth, and coconut milk. Bring to a boil; reduce heat to medium-low and simmer until sweet potatoes are tender, about 15 minutes. Add zucchini and soy sauce. Increase heat and bring to a boil and cook until zucchini is tender, about 5 minutes.

3. Garnish with nuts and serve.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005