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Author Notes: This easy vegetarian stew recipe is based on a Malaysian Nyonya dish called pongteh. It usually calls for fermented soybean sauce (taucheo) but I use miso paste instead because that's something we're more likely to have on hand. Whenever a Southeast Asian recipe calls for a fermented soy ingredient like taucheo or fermented bean curd and I don't have any, my smarty pants trick is to substitute it with miso paste. It works deliciously! —Christine Leong
- 1 tablespoon white miso paste
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons coconut sugar
- 1 tablespoon vegetable oil
- 5 garlic cloves, minced
- 1 shallot, minced
- 700 grams potatoes, cubed
- 150 grams carrots, cubed
- 10 dried shiitake mushrooms, soaked in water for at least 2 hours and halved
- 2 cups water
- 1 small bunch cilantro, chopped, for garnish
- In a small bowl, mix miso paste, light soy sauce, dark soy sauce, and sugar with some water. Set the mixture aside.
- In a medium saucepan, heat the oil over medium heat and saute garlic and shallot until they are soft and fragrant.
- Add potatoes, carrots, mushrooms, the sauce mixture, and the water. Bring to a boil, then lower heat to a simmer.
- Cover and cook for 30 to 40 minutes, or until the potatoes are fork tender.
- The liquid will cook down and the starch from the potatoes will thicken the sauce. Add a little water if it gets too dry. Garnish with cilantro and serve warm with jasmine rice.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique