Oriental Vegetable Stew

Dive into the comforting flavors of an *Oriental Vegetable Stew*, a vibrant and nutrient-packed dish that brings the essence of Asian-inspired cuisine to your table. This hearty stew showcases a medley of fresh vegetables—baby bok choy, shiitake mushrooms, and zucchini—simmered in a rich, umami-filled broth infused with soy sauce, hoisin sauce, and a hint of ginger. Thickened to perfection with a cornstarch slurry and brightened by a splash of rice vinegar, this one-pot recipe is as satisfying as it is simple. Ready in just 45 minutes, it’s topped with scallions, fresh cilantro, and optional sesame seeds for a finishing touch of flavor and crunch. Perfect for a wholesome dinner, this vegan-friendly stew pairs wonderfully with steamed rice or noodles for a complete and comforting meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons sesame oil
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, finely grated
• 2 medium carrots, sliced
• 2 heads baby bok choy, chopped
• 1 cup shiitake mushrooms, sliced
• 1 large red bell pepper, sliced
• 1 medium zucchini, cubed
• 4 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch
• 2 tablespoons water
• 2 stalks scallions, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon optional sesame seeds

Directions

Step 1

Heat sesame oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Step 4

Add the sliced carrots, baby bok choy, shiitake mushrooms, red bell pepper, and zucchini. Sauté the vegetables for 5-7 minutes until they start to soften.

Step 5

Pour in the vegetable broth, soy sauce, and hoisin sauce. Stir well to combine.

Step 6

Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes, or until the vegetables are tender.

Step 7

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.

Step 8

Gradually stir the cornstarch mixture into the stew to thicken the broth. Let cook for an additional 2-3 minutes.

Step 9

Stir in the rice vinegar for a touch of tanginess.

Step 10

Garnish the stew with sliced scallions, chopped cilantro, and optional sesame seeds before serving.

Nutrition Facts

Serving size	2369.5 grams (2369.5g)

Amount per serving	% Daily Value*
Calories	1110

Total Fat 45.20g	58%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 15.20g
Cholesterol 1mg	0%
Sodium 4882mg	212%
Total Carbohydrate 151.10g	55%
Dietary Fiber 34.80g	124%
Total Sugars 56.40g
Protein 41.90g	84%

Vitamin D 36IU	180%
Calcium 826mg	64%
Iron 14mg	76%
Potassium 5127mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.5%

Protein: 14.2%

Carbs: 51.3%