Asian Braised Fall Vegetables Recipe | Dierbergs Markets
This is our recipe for Asian Braised Fall Vegetables. Always check the Dierbergs recipes section for more amazing recipes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dierbergs.com.
Cooking tools:
- Dutch oven
- Slow cooker
- Measuring cup
- Measuring spoon
- Whisk
- Chef's knife
- Cutting board
- Can opener
- Colander
- Grater
- Spoon
- Oven
Ingredients
- 2 cartons (8.25 ounces each) vegetable or chicken stock
- ¾ cup reduced-sodium soy sauce
- 2 tablespoons white rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 2 tablespoons lemongrass paste (Dierbergs Produce Department)
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 container (18 ounces) Dierbergs Fresh Cut Sweet Potatoes
- 1 bunch fresh rainbow carrots, tops removed, scrubbed, and coarsely chopped
- 1 red onion, cut into wedges
- 1 bunch radishes, trimmed and halved
- Grated peel from 1 orange
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