Vegetable Chop-Suey

Name: Vegetable Chop-Suey
Yield: 4
Ingredients: 3 tablespoons of soybean oil; 2 large carrots, cut into slices; 1 small celery stalk, cut into small pieces; 2 large onions, cut into cubes or garlic cloves; 100g of bean broth; 1/2 cup of small cabbage, cut into pieces; 1 cup of vegetable broth; 1/2 teaspoon of beer yeast; 1 tablespoon of soy sauce (shoyu); 2 tablespoons of cornstarch or corn flour; 4 tablespoons of water

1
3 tablespoons of soybean oil
2
2 large carrots, cut into slices
3
1 small celery stalk, cut into small pieces
4
2 large onions, cut into cubes or garlic cloves
5
100g of bean broth
6
1/2 cup of small cabbage, cut into pieces
7
1 cup of vegetable broth
8
1/2 teaspoon of beer yeast
9
1 tablespoon of soy sauce (shoyu)
10
2 tablespoons of cornstarch or corn flour
11
4 tablespoons of water

Ingredients

1
3 tablespoons of soybean oil
2
2 large carrots, cut into slices
3
1 small celery stalk, cut into small pieces
4
2 large onions, cut into cubes or garlic cloves
5
100g of bean broth
6
1/2 cup of small cabbage, cut into pieces
7
1 cup of vegetable broth
8
1/2 teaspoon of beer yeast
9
1 tablespoon of soy sauce (shoyu)
10
2 tablespoons of cornstarch or corn flour
11
4 tablespoons of water

Directions

1
In a wok, heat the soybean oil
2
Add the legumes and stir well
3
Fry for 3 to 5 minutes
4
Add the vegetable broth and cook on low heat for another 3 to 5 minutes
5
Add the yeast and soy sauce
6
Mix well
7
Combine the cornstarch with water and add it to the vegetable mixture
8
Cook for an additional 3 to 5 minutes
9
The bean broth can be added to the vegetables or cooked separately in boiling water for 1 minute, then added
10
Serve 4 portions.