Chinese Five-Spice Vegetables

Submitted by Frenzy

"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."

 

• Ready In: 20mins
• Ingredients: 17
• Yields: 6 cups
• Serves: 4-6

ingredients

• 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

directions

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