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
  • salt
  • cooking oil or some other neutral oil

Here’s how to cook it

  1. Soak the soybean granulate in vegetable broth
  2. Cook the rice
  3. Rinse and slice the beans, onions and spring onions
  4. When the soy granulates soaked for 10 minutes, strain and squeeze out the liquid
  5. 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!
  6. Pour in the soy sauce and squeeze in the garlic
  7. Cook for a few minutes
  8. 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.
  9. 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.
  10. When it’s almost done, mix in the green onion and stir.
  11. 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

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