Vegetable oat porridge

Name: Vegetable oat porridge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: rolled oats; carrot, finely grated; fresh shiitake mushrooms, finely sliced; bok choy, finely sliced; cooking oil; soy sauce; ginger, cut into thin strips

Cháo yến mạch rau củ

VegetarianRiceVietnameseVeganNo onion or garlicContains gluten, soy

Servings

2 servings

Ingredients

80 grolled oats
1.6 pcscarrot, finely grated
100 gfresh shiitake mushrooms, finely sliced
100 gbok choy, finely sliced
7 mlcooking oil
6 mlsoy sauce
6 gginger, cut into thin strips

10 minPrep
15 minCook
25 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Savory Oatmeal Bowl - NasoyaNasoyaSavory Oatmeal with Mushroom, Spinach, and Ginger - plant-forward livingLivity Gardens (Karine K)All references

Heat the oil in a small pot over medium heat, fry the ginger for about 20 seconds, then add the mushrooms and carrot and stir-fry for 2 to 3 minutes.
Pour in about 500 ml of water and bring to a boil.
Stir in the oats, turn the heat low and stir for 5 to 7 minutes until the porridge thickens.
Add the bok choy and soy sauce, cook 2 more minutes and serve hot.

Tips

Oat porridge thickens as it stands; stir in a little hot water to loosen it.

Storage

Best eaten right away. Leftovers keep in the fridge until the next day; reheat until steaming hot.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

226 kcalEnergy
7.9 gProtein
37 gCarbohydrate
6.1 gFat
7.3 gFibre
239 mgSodium

An estimate for reference only, not medical advice.