In this recipe I have used soy granulates from Agent Vegan. I love Chinese food, and this is my interpretation of Cantonese casserole. Very fun to make a recipe with soy granulates, thanks for letting me try them out!
- 150 grams of soy granulate, which when you have soaked it in water, becomes about 450 grams of soybean granulates
- vegetable broth
- 1 yellow onion
- 6 dl water
- 1 tbsp Shaoxing cooking wine, substitute sherry, Mirin or rice wine. If you have none of this, skip it!
- 3-4 pressed garlic cloves
- 1 teaspoon sesame oil
- 5 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 2 finely chopped spring onions
- 2 tablespoons cornstarch mixed with a few tablespoons of water
- 15 green beans, rinsed and cut in half
- 1/2 tsp chiliflakes
- 1/4 teaspoon white pepper
- cooking oil or some other neutral oil
Here’s how to cook it
- Soak the soybean granulate in vegetable broth
- Cook the rice
- Rinse and slice the beans, onions and spring onions
- When the soy granulates soaked for 10 minutes, strain and squeeze out the liquid
- Pour a few tablespoons of oil into a wok or large saucepan, fry the yellow onion at medium heat. It should only get soft, not brown!
- Pour in the soy sauce and squeeze in the garlic
- Cook for a few minutes
- Then pour in the water, the oyster sauce, the two soy sauces, sesame oil, chilli and white pepper. Let it cook for a few minutes. Stir sometimes.
- Add the beans, and the blended cornstarch. Let it cook for a while until the sauce is thick. If it gets too thick then pour in a little more water.
- When it’s almost done, mix in the green onion and stir.
- Serve with rice or eat as one of many small dishes.
Hope you like my variation of the Cantonese pot!
The recipe is made with a sample sample from Agent Vegan.
By © Malin Nordblom
Fab Foodie Sweden