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Ginger Congee with Pan Fried Vegan Shashlik

Servings 0

Ingredients

Broth

  • 12 c water
  • 5 green onion thinly sliced
  • 4 garlic thinly sliced
  • 55 g fresh ginger peel/scrape the skin, thinly sliced
  • 3 tbsp soy sauce
  • 1 box fresh shiitake mushrooms 100 g, halved.

Porridge

  • 1 c short grain rice/sticky rice
  • 1/4 c basmati rice

Shashlik

  • 3 c soy curls soak in cold water for an H (mine was stored in freezer, so I like softening it for an H long 😀), drain and squeeze
  • 2 tbsp olive oil
  • 1 large onion thinly sliced
  • 3 tbsp soy sauce
  • 1/2 tbsp apple cider vinegar
  • Vegeta powder to taste

Cucumber Pickles

  • 1 cucumber peel the skin, julienne
  • a bunch of baby carrots julliene
  • 1 bird eye chili thinly sliced
  • 1 habanero thinly sliced
  • enough water
  • sugar (regular table) vinegar, salt to taste

Instructions

Broth

  • Place everything into a pot, bring to full boil 5 mins, lower temperature and simmer for 30 minutes
  • Add in freshly cracked black pepper, a tiny pinch
  • Strain broth, discard everything else but mushrooms, set aside (slice for serving)
  • Pour broth back into pot

Porridge

  • Rinse rice and stir into broth
  • Bring to fully boil 5 mins, lower temperature, simmer for 2 H or until porridge consistency
  • Season with 1/2 tbsp Vegeta powder
  • Serve porridge with a drop or two of sesame oil, a drop or two of soy sauce, sliced shiitake, green onion, fried shallots, cucumber pickles (recipe follows), and shashlik

Shashlik

  • Heat 1 tbsp oil and brown soy curls on non-stick pan
  • Stir in sliced onion and another tbsp of oil, cook until onion soften
  • Season with soy sauce, vinegar and Vegeta powder

Pickles

  • Mix everything in a bowl, chill before serving