Japanese Style Bagna Càuda with Boiled Vegetables and Pork (Seasoned with REGULAR SOY SAUCE)
Young and old would love this Japanese style bagna càuda seasoned with soy sauce. Compared with usual bagna càuda, this dish is low in calories because of the soymilk, and light in flavor because of the soy sauce. Make plentiful for cook-ahead; you can pour or dip into your favorite vegetables by simply warming it up.
PREPARATION
- Put olive oil and garlic in a pot. Heat the pot while crushing the garlic. Be careful not to burn.
- Once the garlic is crushed, put soymilk and "REGULAR SOY SAUCE" in the pot, and cook over low heat to thicken, and turn down the heat.
- Chop vegetables into easy-to-eat size.
- Put water into boil in a pot. Cook the vegetables and pork, and dish up. Dip them in the sauce made in STEP3.
| Servings | 4 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 269 Calories |
| Sodium (1 serving) | 2.1 g |
Ingredients
2-3 leaves Chinese cabbage
1 carrot Carrot
2-3 cloves Garlic
400g Pork (paper-sliced)
2 pcs Bell peppers
3 tablespoons REGULAR SOY SAUCE
240ml Soymilk
1 1/2 tablespoons Olive oil
PREPARATION
- Put olive oil and garlic in a pot. Heat the pot while crushing the garlic. Be careful not to burn.
- Once the garlic is crushed, put soymilk and "REGULAR SOY SAUCE" in the pot, and cook over low heat to thicken, and turn down the heat.
- Chop vegetables into easy-to-eat size.
- Put water into boil in a pot. Cook the vegetables and pork, and dish up. Dip them in the sauce made in STEP3.
