Asian food recipes : Free Vegetables Recipes for Four-Color Vegetables

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Four-Color Vegetables

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Four-Color Vegetables

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

Ingredients :

6 dried Chinese mushrooms, soaked to soften and halved
a pinch salt
a dash ground white pepper
1/4 teaspoon sugar
1/2 teaspoon sesame oil
10g black moss, soaked for at least 20 minutes to soften
75ml cooking oil
8 small bunches Shanghai white cabbage, kept whole and soaked
2 slices ginger, peeled and minced
2 cloves garlic, peeled and minced
1 piece dried scallop, soaked and shredded
120g fried gluten ball, about 15 pieces, soaked
10-12 slices carrots, parboiled
1 teaspoon cornflour (cornstarch), mixed with 1 tablespoon water

Sauce
250ml fresh chicken stock
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 ground white pepper
1/2 teaspoon sesame oil
1 teaspoon Chinese rice wine
1 teaspoon light soy sauce
1 teaspoon oyster sauce

Method :

Marinate dried Chinese mushrooms with salt, pepper, sugar and sesame oil for 30 minutes.
Drain black moss and put to boil in a small saucepan of water with 1 tablespoon cooking oil and 1/4 teaspoon salt. Cook for 1-2 minutes. Drain and leave aside.
Rinse Shanghai white cabbage under running water to remove fine sand particles wedged between the stems. Drain and blanch in boiling water with 1 tablespoon cooking oil for 1 minute. Drain and immerse in cold water to stop vegetable from cooking further and to retain its crisp green color. Drain and arrange vegetable on dish as preferred.
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.
Put in fried gluten balls and toss for 1 minute. Add black moss and carrots. Mix well.
Pour in combined sauce ingredients and when it begins to boil, thicken with cornflour mixture. Pour over cabbage in the serving dish and serve hot.

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