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1
[Prep work 1] Peel and thinly slice the onion.
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2
Peel and cut the daikon radish into 5-mm thick wedges.
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3
(Large daikon radishes should be cut into 1/6 wedges instead of quarter-rounds.)
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4
[Prep work 2] Slice the carrot into semi-circles or wedges.
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5
Slice the bottoms of the king oyster mushroom into 7-mm rounds, the top part of the mushrooms vertically, and the broccoli (or cauliflower) into bite-sized portions.
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6
In a deep pan, saute the sliced onions.
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When tender, add the daikon radish and carrot.
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8
Keep cooking.
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9
Add the mushroom and broccoli (or cauliflower).
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10
When all the vegetables are tender, reduce to low heat.
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11
Cover with a lid and steam-cook for a while.
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12
If there is not enough moisture in the pan, pour in a small amount of water.
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13
When the daikon radish is tender, add the soy milk and bouillon powder and cook over medium heat.
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14
When it comes to a boil, lower the heat, and stir well.
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15
Add the frozen corn, salt, pepper, and maple syrup to taste.
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16
Mix the cornstarch with the same amount of water and add to the pan.
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17
Turn up the heat a little higher, then mix in large stirring motions to thicken the sauce.
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18
Once it comes to a boil, turn the heat off.
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19
Enjoy it while it's hot It goes well over steamed rice, too.
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20
Tip: Be careful not to let the soy milk over-heat or boil for too long, or it will become crumbly.
