Singaporean Mixed Vegetable Rice Stew
1 package Liptons Mushroom and Onion Soup and Dip Mix
4 cups of cooked rice (any kind)
1 medium potato, peeled and cubed
1/4 cup brown beans
1 carrot, sliced
4-5 cabbage leaves, torn into bite-sized pieces
12-15 sweet peas, cut into half
1 medium onion, sliced
1 can button mushrooms, sliced into half
1 cup baby corn, sliced
2 stalks celery, chopped
3 cups water
2 tablespoon vegan oyster sauce (or soy sauce)
3 tablespoon cornstarch
Boil water in a saucepan, add a little salt and cook the beans and cubed potatoes for about 10 mins or until the potato is almost cooked and the beans are soft.
Heat the saucepan and add in the Lipton soup mix, water, cornstarch, oyster sauce. Stir the mixture until it starts to boil.
Add in all the vegetables and cook for about 8-10 mins or until the vegetables are cooked. By this time, the gravy should be slightly thick. If it is too watery, add more cornstarch mixed with water and continue stirring.
Add salt and pepper to taste. Finally, pour the stew over the rice on individual servings.
And last but not least, mix it all up and ENJOY!!
My boyfriend thought it was excellent and aside from preparing the vegetables, this is pretty easy to make. Add in other favorite veggies if u like...this recipe is flexible and very delicious!