THREE ROOT STEW

This meal will increase your metabolic function. Enjoy warm and puree leftovers for a creamy soup.

Yields1 Serving
 2 tablespoons of oil
 2 teaspoons of salt
 3 slivers of ginger
 1 daikon radish cut into bite size triangles
 2 carrots, sliced into bite sized chunks
 1 teaspoon of sugar
 3 star anise, chopped
 2 teaspoons of mushroom seasoning
 2 teaspoons of wine
 2 tablespoons of soy sauce
 1 cup of boiling water
 1 teaspoon of hoisin sauce
1

Heat the wok and add the oil, salt and ginger. Then add the radish slices and the carrots. Toss well.

2

Add the sugar, wine, star anise, mushroom seasoning, and soy sauce. Toss until the radish is fully coated.
Next add 1 cup of boiling water and toss again.

3

Lower the flame to a simmer, add the hoisin sauce and allow to cook for an additional 30 minutes.

4

Optional: Before serving add 1 tablespoon of butter.

CategoryCooking Method,

Ingredients

 2 tablespoons of oil
 2 teaspoons of salt
 3 slivers of ginger
 1 daikon radish cut into bite size triangles
 2 carrots, sliced into bite sized chunks
 1 teaspoon of sugar
 3 star anise, chopped
 2 teaspoons of mushroom seasoning
 2 teaspoons of wine
 2 tablespoons of soy sauce
 1 cup of boiling water
 1 teaspoon of hoisin sauce

Directions

1

Heat the wok and add the oil, salt and ginger. Then add the radish slices and the carrots. Toss well.

2

Add the sugar, wine, star anise, mushroom seasoning, and soy sauce. Toss until the radish is fully coated.
Next add 1 cup of boiling water and toss again.

3

Lower the flame to a simmer, add the hoisin sauce and allow to cook for an additional 30 minutes.

4

Optional: Before serving add 1 tablespoon of butter.

THREE ROOT STEW