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Mixed Vegetables in Oyster Sauce

Thursday, October 8, 2009

 

 

 I suddenly realised that i have never posted any recipes for vegetable dishes. I hope you people don’t think that my family members are pure carnivores, we do eat green veggies, and quite a lot too! It just that most vegetables dishes from Chinese cuisine are either quite  plain looking or they sort of all look alike, so they doesn’t inspire me to post them on my blog.

However, friends that visits my blog told me that i should portray a good balance diet food blog, and that includes posting some greens. Well, this is my first attempt, and i starts with my favourite dish that includes a selection of colourful veggies. They look pretty together and are delightful to eat.

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Mixed Vegetables in Oyster Sauce

 

Ingredients:

150 g                     cauliflower, washed and chopped

80 g                       carrot, peeled and chopped

50 g                       sugar beans, washed and remove ends

30 g                       baby corns

6                             medium size fresh shiitake mushroom, cut out cross on top

1 tbsp                    cooking oil

1 tsp                       garlic, chopped

1/2 tsp                  salt

2 tsp                      sugar

1 tbsp                   oyster sauce

100 ml                water ( from cooking cauliflower )

some                    cornstarch + water, for thickening ( optional )

 

Method:

1.    Fill pan with 500 ml water and bring to boil. Add 1/2 tsp of salt into water.*

        Add in cauliflower and cook in water for 4 minutes. Remove. Soaked in cold water

        to stop cooking process.

2.    In same pan of water, add in carrot and cook 8 minutes. Remove and set aside.

        Retain 100 ml of water for later use and drain the rest away.

3.    Heat oil in wok, add in garlic and saute till fragrant. Add in sugar beans, baby corns,

        mushroom, salt and saute 2 minutes.

4.    Add in 100 ml water and cook another 2 minutes. Add sugar and oyster sauce and stir to mix.

5.    Add in pre-cooked cauliflower and carrot and stir to mix.

6.    Add in cornstarch mixture to thicken sauce.

7.    Off heat. Dish up onto plate and serve.

 

* Adding some salt into boiling water while cooking vegetables will helps to retain the   

       vegetables bright colour. Same idea as adding salt early while sauteing veggies.

 

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One Comment leave one →
  1. Thursday, October 8, 2009 9:25 pm

    Healthy & Yummy recipe!!!

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