Veggies simmered in broth
Today I made a huge batch of veggies simmered in broth. It turned out so well I thought I'd share it. A couple of the ingredients may be a bit hard to find if you don't have a local asian market, but definitely worth the trouble.
1/2 cabage shredded finely
2 cups sliced carrots
(Or one bag coleslaw mix)
1 medium to large onion, thinly sliced
2 tablespoons canola oil
In a dutch oven or soup pot, saute veggies in oil until they smell really good and crisp-tender
Add 2-3qts broth (or water and bouillon or soup base), I used chicken soup base.
1 - 2 tablespoons of Thai, Korean, or Viatnamese fish sauce ( I used 3 crabs brand)
2 tsp fish powder with chili ( Pantai brand).
Simmer until veggies are as soft as you'd like.
Add snow or snap pea pods and sliced green onion (if you want them) only a few minutes before removing from heat.
You can eat as a soup or drain the veggies and eat them as a side dish. I tend to run out of broth before I run out of veggies, so I don't usually have to drain the veggies intentionally - I just eat them as a side dish after I run out of broth (or I'll make and add more broth).