Step 1

[Prep work 1] Peel and thinly slice the onion. Peel and cut the daikon radish into 5-mm thick wedges. (Large daikon radishes should be cut into 1/6 wedges instead of quarter-rounds.)

Step 2

[Prep work 2] Slice the carrot into semi-circles or wedges. 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.

Step 3

In a deep pan, sauté the sliced onions. When tender, add the daikon radish and carrot. Keep cooking.

Step 4

Add the mushroom and broccoli (or cauliflower). When all the vegetables are tender, reduce to low heat. Cover with a lid and steam-cook for a while.

Step 5

If there is not enough moisture in the pan, pour in a small amount of water. When the daikon radish is tender, add the soy milk and bouillon powder and cook over medium heat.

Step 6

When it comes to a boil, lower the heat, and stir well. Add the frozen corn, salt, pepper, and maple syrup to taste.

Step 7

Mix the cornstarch with the same amount of water and add to the pan. Turn up the heat a little higher, then mix in large stirring motions to thicken the sauce.

Step 8

Once it comes to a boil, turn the heat off. Enjoy it while it's hot It goes well over steamed rice, too.

Step 9

Tip: Be careful not to let the soy milk over-heat or boil for too long, or it will become crumbly.