Soya bean pot

Name: Soya bean pot
Yield: 4
Ingredients: Pepper; Salt; 1 clove Crushed garlic; 1 tsp Grated ginger root; 1 tbsp Sherry; 1 tbsp Shoyu; 1 tbsp Sunflower oil; 1/2 tsp Chili powder; 100 g Carrots, in juliennestrimler; 100 g Soy beans, soaked overnight; 175 g Celery, cut into juliennestrimler; 20 g Corn flour; 3 dl Soy bean water; 350 g Mushrooms, sliced; 75 g Spring Onion diced; 75 g Vandkastanier, thinly sliced

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Soya bean pot

		Pepper
		Salt
1	clove	Crushed garlic
1	tsp	Grated ginger root
1	tbsp	Sherry
1	tbsp	Shoyu
1	tbsp	Sunflower oil
1/2	tsp	Chili powder
100	g	Carrots, in juliennestrimler
100	g	Soy beans, soaked overnight
175	g	Celery, cut into juliennestrimler
20	g	Corn flour
3	dl	Soy bean water
350	g	Mushrooms, sliced
75	g	Spring Onion diced
75	g	Vandkastanier, thinly sliced

Instructions for Soya bean pot

To prepare the Soya bean pot recipe, please follow these instructions:

Say the soybeans. Cook them strongly in fresh water in an hour. The long cooking time makes them easier to digest. Turn down and let them simmer under the lid yet for an hour or until they are soft. Say them, save the water and let them rest.

Heat the oil in a large thickened pot and sauté chilli powder, ginger and garlic 2-3 min. Add vegetables and water chestnuts and allow to boil for 10 minutes. By low heat under lid.

Mix the corn flour, sherry and shoyu in a bowl and pour the bean water in. Put it in the pan with the soybeans. Stir around, bring the pan to boil and simmer for 10 minutes.

Taste and serve warm

Soya bean pot

Ingredients for Soya bean pot

Instructions for Soya bean pot

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