I am slightly obsessed with Asian inspired flavors these last few weeks. Can you tell?
I have been munching and slurping on this Asian Vegetable Broth every second day or so, indulging in bold tastes like ginger, garlic and chilli, typical ingredients of this amazing cuisine.
In this recipe of Asian Vegetable Broth I made a similar liquid as this one I used in the recipe of Asian Duck Broth to accompany crispy stir fried vegetables, sprouts and fresh coriander.
It takes mere minutes to prepare and put together, and this recipe is definitely a must have for easy fuss free weekday meals.
It is a perfect winter warmer, and if the rest of the familia aren’t too keen on all the veggies, why not add grilled strips of chicken breasts or flash fried beef strips would also do the trick; with generous helpings of perfectly cooked spaghetti or noodles, everyone will be slurping away…
|Prep Time||10 min|
|Cook Time||15 min|
- 15 ml olive oil
- 2 teaspoons crushed garlic
- 2 teaspoons minced ginger
- 2 teaspoons chili flakes
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 2 cups vegetable stock
- 15 ml olive oil for stir fry
- 1 onion sliced
- 2 cups broccoli florets
- 2 cups carrot ribbons
- 2 cups zucchini ribbons
- 2 cups green and purple cabbage shredded
- sprouts to serve
- fresh coriander to serve
- First off, in a wok, make the broth by heating the olive oil and saute the garlic, ginger and chili.
- Add the soy sauce, balsamic vinegar and stock.
- Allow to simmer for 5 minutes, remove from pan.
- Heat the next bit of oil and stir fry the the vegetables, except the sprouts and coriander, for a few minutes, it is best if it is still crunchy.
- Arrange the vegetables in a bowl and add the broth, finishing off with sprouts and fresh coriander.