MUSHROOM THAI STEW

Yes! Super easy and super quick Stew . . . not curry 😉

and Thai too . . . 
I use not the usual range of spices for this recipe , it simplifies the cooking process , on the other hand, the Court remains diverse in composition.

. . . also you can eat this stew then everything what you please.

(4P)

1 Cup diced shiitake 

1 Cup diced portobellos

1 Cup diced red onions

1 Cup diced sweet potatoes

1 Cup edamame beans

1 Cup almond milk

1 Cup water

2 cloves garlic , minced

2 Tbls thai paste (yellow or tom ka gai )

1 Tbls miso paste

Pepper
In a pan heat up some water until it bubbles – stir fry the onions and garlic in it – until they take color too.
Pour in the miso and Thai paste and let it melt in – than put all the other ingredients in , stir it and fill  it up with a cup of water.

Let the dish cook for 20 min on medium heat with a lid on.

Than its ready to serve ❤️❤️❤️

I eat this with rice or sorghum and kimchi or I toss it over noodles!!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s