Vegetable Packed Soy Milk Stew

• 100 grams Daikon radish
• 1 leaf Cabbage
• 50 grams Carrot
• 1/3 of a cluster Shimeji mushrooms
• 5 Wiener sausages
• 400 ml Soy milk
• 1 tbsp Chicken consomme
• 30 grams Butter
• 2 tbsp Flour
• 1 Black pepper (optional)

1. Peel the daikon radish and cut into about 5 mm thick half-moons.
2. Slice the half-moons into thin strips.
3. Cut the cabbage into thin strips (about 3 cm long x 5 mm wide).
4. Cut the carrots into thin half-moons.
5. Separate the shimeji mushrooms.
6. Cut the wiener sausages into about 5 mm thick slices.
7. Melt the butter in a pot and add in the vegetables and wiener sausages.
8. Stir fry over a medium heat until the cabbage is wilted.
9. Add in the flour.
10. Stir fry for about 1 - 2 minutes, stirring constantly.
11. Make sure to break up any lumps.
12. Add in the soy milk and chicken consomme.
13. Simmer over a medium heat and bring to a boil.
14. Once boiled, turn the heat to low and simmer for another 10 minutes.
15. Stir occasionally.
16. Let cool for about 10 minutes and serve.
17. Transfer to serving dishes and enjoy!
18. Sprinkle some black pepper on it, if you like.
19. I used Kibun brand soy milk in this recipe.
20. Substitute the butter with olive oil if you prefer not to use dairy products.

radish, cabbage, carrot, cluster, sausages, milk, chicken, butter, flour, black pepper

Taken from cookpad.com/us/recipes/153073-vegetable-packed-soy-milk-stew (may not work)