Soybeans are the poor men's steak, so my mother says. But this recipe tastes so good that you won't believe it's good for you. I guess this is what you'd call the Chinese version of spaghetti sauce.
- Ready In:
- 1 cup onion, chopped finely
- 3 -4 tablespoons oil
- 1 cup celery, chopped finely
- 1 cup mushroom, sliced up fine
- 1 cup cooked soybeans (soak them over night, and cook them boiling water for 10 min)
- 1 cup green onion
- 1⁄2 cup soy sauce
- 1 1⁄2 cups vegetable broth or 1 1/2 cups chicken broth
- 2 tablespoons brown sugar
- black pepper
- white pepper
- Heat the pan, add oil.
- Saute onion until you can smell the onion.
- Add the celery and mushroom.
- Saute all for about 2 more min.
- Add the soybeans and green onion.
- In a separate bowl, combine the soy sauce, broth, brown sugar and pepper.
- Pour the yummy sauce over the frying pan.
- Cook until the veggies are tender.
- Serve over lo-mein or rice.
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Yum! I made this extra quick by using fresh (frozen) soybeans instead of having to cook up the dry ones. I also added a little starch to thicken the sauce. This was a quick and easy supper, and tasty too - maybe a little salty, so add half the soy sauce to start with and adjust from there. Karl thought it could have used a few beansprouts, and maybe it could have, but I thought it was fine as-is.Reply