Truffle-Infused Lightly Braised Vegetable Pot

Truffle-Infused Lightly Braised Vegetable Pot recipe
YIELD： 2-3 Servings  COOKING TIME： ～25 mins


This is a simple yet thoughtful plant-based dish. Seasonal ingredients like bamboo shoots, asparagus, and morel mushrooms are gently simmered in a chicken essence broth to bring out their natural flavors. A small touch of cured meat adds depth, while a spoonful of black truffle sauce softly lifts the aroma. The result is clean, balanced, and quietly elegant. Sometimes, less is enough. ✨

Ingredients

  • 1 pack of chicken essence
  • 1 bamboo shoot
  • 5 asparagus stalks
  • 2 sheets of tofu skin (bean curd)
  • 8 morel mushrooms (pre-soaked)
  • Green peas (as needed)
  • A small amount of cured meat
  • Black truffle sauce (as needed)
  • Salt (to taste)

Cooking Instructions

  1. Prepare the Mushrooms: Soak the morel mushrooms for about 20 minutes, rinse, and set aside.
  2. Chop the Ingredients: Cut the bamboo shoot, asparagus, and cured meat into small pieces; slice the tofu skin into strips.
  3. Sauté the Base: Heat oil in a pan, stir-fry the cured meat until fragrant, then add all vegetables and stir evenly.
  4. Add Chicken Essence: Pour in the chicken essence and a spoonful of black truffle sauce. Cover and simmer for about 3 minutes.
  5. Season and Finish: Add salt to taste, stir well, and serve.

 

 

Older post