Prep 15 mins
Cook 35 mins
Soybeans are the poor men's steak, so my mother says. But this recipe tastes so good that you won't believe it's good for you. I guess this is what you'd call the Chinese version of spaghetti sauce.
- 1 cup onion, chopped finely
- 3 -4 tablespoons oil
- 1 cup celery, chopped finely
- 1 cup mushroom, sliced up fine
- 1 cup cooked soybeans (soak them over night, and cook them boiling water for 10 min)
- 1 cup green onion
- 1⁄2 cup soy sauce
- 1 1⁄2 cups vegetable broth or 1 1⁄2 cups chicken broth
- 2 tablespoons brown sugar
- black pepper
- white pepper
- Heat the pan, add oil.
- Saute onion until you can smell the onion.
- Add the celery and mushroom.
- Saute all for about 2 more min.
- Add the soybeans and green onion.
- In a separate bowl, combine the soy sauce, broth, brown sugar and pepper.
- Pour the yummy sauce over the frying pan.
- Cook until the veggies are tender.
- Serve over lo-mein or rice.
This sounds really good, but the calories and the overall nutritional content seems way out of line for these ingredients! Did you compute these numbers for the whole "Big Pot"? Most people would like to see a portion counter.
Yum! I made this extra quick by using fresh (frozen) soybeans instead of having to cook up the dry ones. I also added a little starch to thicken the sauce. This was a quick and easy supper, and tasty too - maybe a little salty, so add half the soy sauce to start with and adjust from there. Karl thought it could have used a few beansprouts, and maybe it could have, but I thought it was fine as-is.