Asian Vegetable Broth
A mouthwatering Asian inspired vegetarian broth, easy weekday meatless dinner idea.
Asian Vegetable Broth A mouthwatering Asian inspired vegetarian broth, easy weekday meatless dinner idea. |
| Servings | Prep Time |
| 2people | 10min |
| Cook Time |
| 15min |
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Ingredients
- 15ml olive oil
- 2teaspoons crushed garlic
- 2teaspoons minced ginger
- 2teaspoons chili flakes
- 4tablespoons soy sauce
- 4tablespoons balsamic vinegar
- 2cups vegetable stock
- 15ml olive oilfor stir fry
- 1 onionsliced
- 2cups broccoli florets
- 2cups carrot ribbons
- 2cups zucchini ribbons
- 2cups green and purple cabbageshredded
- sproutsto serve
- fresh corianderto serve
Instructions
- 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.