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3 Morels, Soaked In Water For 30 Minutes
1½ tablespoon Oil
8 ounce Onions, Thinly Sliced
2 Garlic Cloves, Chopped
8 ounce Carrots, Thickly Sliced
1¼ cup Stock
8 ounce Potatoes, Sliced
Seasoning, To Taste
8 ounce Zucchini, Sliced
8 ounce Mushrooms, Button
8 ounce Peas
1 cup Parsley, Chopped
2 tablespoon Mint, Chopped
1 tablespoon Soy Sauce
In a large saucepan, frying pan or wok with a cover, heat the oil and saute the onions over medium heat until transparent but still maintain their shape, 3 to 5 minutes. Add the garlic, carrots, and half the stock. Cover tightly and continue to cook until the carrots are tender crisp, 10 minutes. Add potatoes and cook an additional 15 minutes. If the ingredients seem too dry, add more stock. Season to taste with salt and pepper.
Add zucchini, cover again, and cook another 5 minutes. Add the fresh and dried mushrooms and the peas. Simmer another 5 minutes, until all the vegetables are lightly cooked. Stir in the parsley and mint. Add soy sauce just before serving.
1½ tablespoon Oil
8 ounce Onions, Thinly Sliced
2 Garlic Cloves, Chopped
8 ounce Carrots, Thickly Sliced
1¼ cup Stock
8 ounce Potatoes, Sliced
Seasoning, To Taste
8 ounce Zucchini, Sliced
8 ounce Mushrooms, Button
8 ounce Peas
1 cup Parsley, Chopped
2 tablespoon Mint, Chopped
1 tablespoon Soy Sauce
In a large saucepan, frying pan or wok with a cover, heat the oil and saute the onions over medium heat until transparent but still maintain their shape, 3 to 5 minutes. Add the garlic, carrots, and half the stock. Cover tightly and continue to cook until the carrots are tender crisp, 10 minutes. Add potatoes and cook an additional 15 minutes. If the ingredients seem too dry, add more stock. Season to taste with salt and pepper.
Add zucchini, cover again, and cook another 5 minutes. Add the fresh and dried mushrooms and the peas. Simmer another 5 minutes, until all the vegetables are lightly cooked. Stir in the parsley and mint. Add soy sauce just before serving.
