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Four Colour Vegetables Recipe

Four Colour Vegetables Recipe

Four Colour Vegetables Recipe

Ingredients :

    • Dried Chinese mushrooms – 6, soaked to soften and halved
    • Salt a pinch
    • Ground white pepper a dash
    • Sugar – 1/4 tsp
    • Sesame oil – 1/2 tsp
    • Black moss (fatt choy) – 10 g, soaked for at least 20 minutes to soften
    • Cooking oil – 75 ml
    • Shanghai white cabbage (siew pak choy) – 8 small bunches, kept whole and soaked
    • Ginger – 2 slices, peeled and minced
    • Garlic – 2 cloves, peeled and minced
    • Dried scallop – 1 piece, soaked and shredded
    • Fried gluten balls – 120 g, about 15 pieces, soaked
    • Carrots – 10–12 slices, parboiled
    • Cornfl our (cornstarch) – 1 tsp, mixed with 1 Tbsp water

Sauce

    • Fresh chicken stock – 250 ml
    • Sugar – 1/2 tsp
    • Salt – 1/2 tsp
    • Ground white pepper – 1/4 tsp
    • Sesame oil – 1/2 tsp
    • Chinese rice wine – 1 tsp
    • Light soy sauce – 1 tsp
    • Oyster sauce – 1 tsp

Method :

    1. Marinate dried Chinese mushrooms with salt, pepper, sugar and sesame oil for 30 minutes.
    2. Drain black moss and put to boil in a small saucepan of water with 1 Tbsp cooking oil and 1/4 tsp salt. Cook for 1–2 minutes. Drain and leave aside.
    3. Rinse Shanghai white cabbage under running water to remove fi ne sand particles wedged between the stems. Drain and blanch in boiling water with 1 Tbsp cooking oil for 1 minute. Drain and immerse in cold water to stop vegetable from cooking further and to retain its crisp green colour. Drain and arrange vegetable on dish as preferred.
    4. Heat remaining cooking oil in a wok until hot and lightly brown ginger and garlic. Add Chinese mushrooms and scallop and stir-fry until fragrant.
    5. Put in fried gluten balls and toss for 1 minute. Add black moss and carrots. Mix well.
    6. Pour in combined sauce ingredients and when it begins to boil, thicken with cornfl our mixture. Pour over cabbage in the serving dish and serve hot.

Preparation time : 20 minutes
Cooking time : 20 minutes
Serves 6