1 medium onion, sliced into even flakes
1 tablespoon vegetable oil
2 medium bread cubes
3 large carrots, sliced
1 1/2 cups water
1/2 teaspoon salt
2 cups cubed mixed vegetables
1 egg
1 tablespoon soy sauce
1 (3 ounce) can vegetable oil, divided
1/4 teaspoon red pepper flakes
1/4 teaspoon dried basil
1 (14 ounce) can crushed pineapple, drained
1 tablespoon soy sauce
2 tablespoons brown sugar
Heat vegetable oil in a large pot over medium heat. Saute onions in oil until golden brown. Stir in garlic, carrots, water, salt, mixed vegetables and egg; bring to a boil. Reduce heat to low, or keep cook on low for 5 minutes. Stir in soy sauce, oil, red pepper flakes and dried basil. Simmer 15 minutes and remove from heat. Pour 1 cup halves of cream into large bowl; mix with onion mixture. Stir constantly until well-combined. Stir sausage into mixture up bottom of large bowl. Spoon mixture into bread cubes; poach.
In large pot over medium low heat, bring mixed vegetables, egg, soy sauce, brown sugar, red pepper flakes, basil and chicken over medium heat for 1 minute in 5-quart saucepan. Cover pot and cook 1 minute, stirring occasionally, until vegetables are tender-crisp. Transfer to large serving bowls. Cover; cook 1 minute in pot.
⭐ ⭐ ⭐ ⭐