Ingredients
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2 tablespoons peanut oil
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1 onion (sweet)
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1 tablespoon garlic (minced)
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48 ounces vegetable stock
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2 cups napa cabbage (shredded)
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1 tablespoon soy sauce
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2 tablespoons dill (dried)
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1 tablespoon sesame oil
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1/2 tablespoon Worcestershire sauce
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1 tablespoon rosemary (dried)
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salt & pepper (to taste)
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1/2 cup carrot (sliced)
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1/4 cup green onion (diced green tops only)
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1 cup baby portabella mushrooms (sliced)
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1 cup wax bean (fresh, cleaned, cut into bite sized pieces)
Instructions
- In a 4-quart pot or dutch oven add peanut oil.
- Saute sliced sweet onions on medium low heat until tender, stirring frequently.
- Then toss in the mushrooms and saute them for about 5 minutes stirring frequently.
- Add garlic and green onions. Saute for an additional minute.
- Add vegetable stock, carrots, napa cabbage, wax beans, soy sauce, dill, sesame oil, Worcestershire sauce and rosemary.
- Bring to a boil and then drop the temperature down to simmer, cover and cook for 60 minutes.
- Salt & pepper to taste. Enjoy!