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EIGHT TREASURES STYLE VEGETABLE STEW

September 18, 2020

Serves 4

Ingredients:

  • Sesame Oil, ½ tablespoon
  • Spring Onion, 10cm (25 grams, finely chopped)
  • Ginger, 7 grams (finely chopped)
  • Pork, 100 grams (thinly sliced)
  • Shrimps, 8 (100 grams, shelled, leave the tail shell intact and remove digestive tracts)
  • Chinese Cabbage (Wong Bok), ¼ (450 grams, cut to 3cm wide)
  • Carrot, 60 grams (cut into half-moon slices)
  • Shiitake Mushroom, 4 (40 grams, cut into bite-sizes)
  • Water, 300ml
  • Soup Stock, 1 tablespoon
  • Salt, 1 teaspoon
  • Potato Starch, 1½ tablespoon (mixed with 2 tablespoons of water)

Instructions:

  1. In a Thermos® Shuttle Chef® inner pot, add sesame oil, chopped spring onions and chopped ginger, and fry them over medium heat.
  2. When aroma rises, add pork and shrimps, sprinkle on salt and pepper (to taste), and fry until the colour changes.
  3. Add chopped vegetables, water and soup stock. Bring to boil, and mix all contents together. Cover with lid and simmer for 2 minutes, then transfer inner pot to Shuttle Chef® outer pot, cover lid and keep warm for 10 minutes.
  4. Remove inner pot with all contents from the outer pot, re-heat, add salt and pepper to fine-tune the taste, and finish off by adding potato starch mixture to thicken the contents.

Notes:

  • This recipe uses a Thermos® Shuttle Chef®.

Tip:

  • By heating with a Thermos® Shuttle Chef®, vegetables would not get burnt, and the taste is spread across the vegetables and meat evenly. A lot of vegetables can be consumed at one go from this dish, so it is a good body-conditioning food option.

Photo and recipe courtesy of Thermos Japan