Carrot and potato stew

Earlier this year, I posted a different version of vegetable stew. This one takes a different direction (although still savory).

5 ingredients:

• carrots: peeled and chopped
• potatoes: peeled and cut in chunky pieces
• deep-fried bean curd: rinsed and drained. If you can't find this from your regular grocery stores, try a Chinese grocery store.
• garlic, about 3 cloves
• Chives: handful, about 0.5 cm long

Seasonings: sugar, soy sauce, garlic fermented black bean paste, worcestershire sauce, balsamic vinegar, cooking wine.

Process:

• Heat the pot with a splash of olive oil
• Carrots, in. Add a table spoon of sugar to help caramelization.
• Deglaze with balsamic vinegar and cooking wine
• Push carrots to the side, add bean curd.
• Deglaze with cooking wine
• Add potatoes, seasonings and water in the pot. Bring to boil. Cover with the lid then simmer with low-medium heat.
• Stir in chives prior to serving.

For this dish, I like to have the carrots cooked through and the potatoes all starchy and soft. So I'll let it simmer for an hour or so. And don't stress about the seasoning for this dish. If it's too
light, reduce the liquid further. If it's too salty, add water. No one will know what you do in the kitchen anyway. The only rule is you have to taste it and adjust the seasoning accordingly.

Note: for Buddhists who can't have wine, garlic and perhaps chives, replace the garlic fermented black bean sauce with regular one or vegetarian oyster sauce, and add minced ginger to this dish.