Asian Stew
Dive into a bowl of vibrant Asian stew that bursts with flavor and warmth! This quick dish combines tender chunks of chicken, crisp bok choy, and aromatic ginger for a comforting meal that’s perfect for any night of the week. Get ready to savor every spoonful of this delightful fusion!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- fresh garlic
- mushrooms
- 1 white silverbell pepper, sliced
- 2 cups of water (480 ml)
🥩Meat & Seafood(1)
- tofu, cubed
🫙Pantry Staples(6)
- 1 pack of coconut milk
- a little coconut oil
- 1 cup washed jasmine rice (240 ml)
- rice vinegar
- 1 tablespoon sugar (15 ml)
- 1 teaspoon vegetable broth (5 ml)
🍯Sauces & Condiments(1)
- mushroom soy sauce
📦Other(3)
- red puree paste
- soy granulate
- a splash of soybeans
Nutrition (per serving)
Calories
448
Protein
19g
Carbs
55g
Fat
18g
👨🍳 Instructions
- 1
Heat a little coconut oil in a pot.
- 2
Add the sliced white silverbell pepper and sauté until translucent.
- 3
Add mushrooms and fresh garlic, sauté briefly.
- 4
Add a splash of soybeans and red puree paste, sauté for a moment to release flavors.
- 5
Stir in 1 cup of washed jasmine rice.
- 6
Add 1 pack of coconut milk and 2 cups of water.
- 7
Top with soy granulate and 1 teaspoon of vegetable broth.
- 8
Add 1 tablespoon of sugar and mushroom soy sauce to taste.
- 9
Add a splash of rice vinegar.
- 10
Add cubed tofu gently and stir carefully.
- 11
Cover the pot slightly and let it cook for about 20 minutes.
- 12
After 20 minutes, check the stew and serve.
💡 Pro Tips
- ✓Toast the jasmine rice in the coconut oil for 2-3 minutes before adding liquid to develop nutty flavors through the Maillard reaction and create a slight barrier that prevents excessive starch leaching, resulting in a fluffier final texture.timing2-3 minutes
- ✓Add coconut milk at a 1:1 ratio with water (1 cup coconut milk to 1 cup water, not the full 2 cups) because full-fat coconut milk contains 13-14% fat which inhibits starch gelatinization; diluting prevents a gluey, separated sauce.ingredient1:1 coconut milk to water ratio
- ✓Sauté the red paste and soybeans for exactly 1-2 minutes until fragrant before adding rice, because heat breaks down volatile compounds and allows umami compounds (glutamates) to dissolve into the oil, distributing flavor evenly throughout the stew.timing1-2 minutes
- ✓Use a 1:2 rice-to-liquid ratio (1 cup jasmine rice to 2 cups total liquid) and simmer covered for 15-18 minutes without stirring, as jasmine rice requires less hydration than long-grain varieties due to its 14% amylose content, and stirring releases starch causing mushiness.technique1:2 ratio, 15-18 minutes undisturbed
- ✓Add soy granulate and mushroom soy sauce in the final 2 minutes of cooking rather than at the start, since heat-sensitive volatile thiazoles (savory compounds) degrade at temperatures above 160°F, preserving deep umami complexity.timingFinal 2 minutes, below 160°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Asian Stew
Dive into a bowl of vibrant Asian stew that bursts with flavor and warmth! This quick dish combines tender chunks of chicken, crisp bok choy, and aromatic ginger for a comforting meal that’s perfect for any night of the week. Get ready to savor every spoonful of this delightful fusion!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- fresh garlic
- mushrooms
- 1 white silverbell pepper, sliced
- 2 cups of water (480 ml)
🥩Meat & Seafood(1)
- tofu, cubed
🫙Pantry Staples(6)
- 1 pack of coconut milk
- a little coconut oil
- 1 cup washed jasmine rice (240 ml)
- rice vinegar
- 1 tablespoon sugar (15 ml)
- 1 teaspoon vegetable broth (5 ml)
🍯Sauces & Condiments(1)
- mushroom soy sauce
📦Other(3)
- red puree paste
- soy granulate
- a splash of soybeans
Nutrition (per serving)
Calories
448
Protein
19g
Carbs
55g
Fat
18g
👨🍳 Instructions
- 1
Heat a little coconut oil in a pot.
- 2
Add the sliced white silverbell pepper and sauté until translucent.
- 3
Add mushrooms and fresh garlic, sauté briefly.
- 4
Add a splash of soybeans and red puree paste, sauté for a moment to release flavors.
- 5
Stir in 1 cup of washed jasmine rice.
- 6
Add 1 pack of coconut milk and 2 cups of water.
- 7
Top with soy granulate and 1 teaspoon of vegetable broth.
- 8
Add 1 tablespoon of sugar and mushroom soy sauce to taste.
- 9
Add a splash of rice vinegar.
- 10
Add cubed tofu gently and stir carefully.
- 11
Cover the pot slightly and let it cook for about 20 minutes.
- 12
After 20 minutes, check the stew and serve.
💡 Pro Tips
- ✓Toast the jasmine rice in the coconut oil for 2-3 minutes before adding liquid to develop nutty flavors through the Maillard reaction and create a slight barrier that prevents excessive starch leaching, resulting in a fluffier final texture.timing2-3 minutes
- ✓Add coconut milk at a 1:1 ratio with water (1 cup coconut milk to 1 cup water, not the full 2 cups) because full-fat coconut milk contains 13-14% fat which inhibits starch gelatinization; diluting prevents a gluey, separated sauce.ingredient1:1 coconut milk to water ratio
- ✓Sauté the red paste and soybeans for exactly 1-2 minutes until fragrant before adding rice, because heat breaks down volatile compounds and allows umami compounds (glutamates) to dissolve into the oil, distributing flavor evenly throughout the stew.timing1-2 minutes
- ✓Use a 1:2 rice-to-liquid ratio (1 cup jasmine rice to 2 cups total liquid) and simmer covered for 15-18 minutes without stirring, as jasmine rice requires less hydration than long-grain varieties due to its 14% amylose content, and stirring releases starch causing mushiness.technique1:2 ratio, 15-18 minutes undisturbed
- ✓Add soy granulate and mushroom soy sauce in the final 2 minutes of cooking rather than at the start, since heat-sensitive volatile thiazoles (savory compounds) degrade at temperatures above 160°F, preserving deep umami complexity.timingFinal 2 minutes, below 160°F