This mixed vegetable dish is such a classic vegetable dish for family gatherings, parties, buffets, takeaways and etc. and it is also one of my dishes served during reunion dinner. Therefore, I am taking this set of picture during Chinese New Year eve, ha-ha.
It is common probably there are lots of variations and the dish can be kept for a longer period then other vegetable dishes. For more important occasions, vegetable chosen are usually those that are costlier.
I believed every families have their own version of mixed vegetables dish and it is common that every time you cook the dish, the ingredients will be different depending on the type of vegetable available.
I also believed most family knows how to cook this dish but i have also eaten mixed vegetable dishes that are very soggy which I suspected is the wrong preparation method. There is no big deal about the recipe. It is the sharing of a cooking concept and you should use this concept based on the type of vegetables available. The aim to achieve is to have a plate of crunchy vegetables with the most original taste . In addition, the colour matching of the dish must be attractive.
Since this is a Chinese New Year dish, therefore I have used much more ingredients than necessary . In addition, i have used seasonal vegetables that are available during the Chinese New Year seasons such as leek, snow peas, napa cabbage and etc. All ingredients are optional and substitutable and can easily tailor to suit your families taste buds. Quantities is also for reference too. As for the seasoning, it can be any seasoning be it stock powder, oyster sauce, scallop sauce or even abalone sauce..
WHAT IS REQUIRED
Servings: 4-6 adults
- 1 can of pacific clams
- 12 quail eggs, boiled
- 12 pieces of prawns, shelled
- 12 pieces of canned button mushrooms
- 12 pieces of snow peas
- 1 small carrot, sliced thinly
- 6 baby sweet corns, cut into half
- 2 sprigs of leek
- 5 shitake mushrooms, soaked
- 3 leaves of napa cabbage, cut into small pieces
- 1/2 a small broccoli, cut into small pieces
- 2 tablespoons of oyster sauce
- Pinches of salt
- Dashes of white pepper
- 1 tablespoon of corn starch mixed with 5 tablespoons of water
- 1 tablespoon of minced garlic
Note that all the quantities and ingredients are for reference. Ingredients are optional and substitutable.
STEPS OF PREPARATON
- In a bowl, put the oyster sauce, corn starch and 5 tablespoons of water. Stir until well combined set aside.
- Boil a pot of water with pinches of salt and 1 tablespoon of cooking oil. Bring to boil and once it boils, blanch the prawns for 1-2 minutes, drain and set aside. Add all the vegetables (except leek) and blanch for about 2 minutes, drain and set aside.
- In a wok, put one tablespoon of cooking oil, sauté the minced garlic until aromatic. Add the leek, stir fry for about 2 minutes before adding all the blanch vegetables. If you prefer it to be softer, you can add few tablespoons of water and continue stir frying for additional 1-2 minutes. Add the quail eggs and blanched prawns, stir fry for one minute before adding the oyster sauce corn starch solution. Stir fry until the sauce thickens. Before dishing up, add dashes of white pepper and best served with steaming white rice.
To make a good plate of mixed vegetables, you have to master the timing of the addition of vegetables during the stir frying. Blanching will help to shorten the cooking time and provide a plate of crunchier vegetables. You will have to adjust the timing accordingly based on the vegetables you have. For example, if you are using cauliflower, you may need to add in earlier than the other vegetables. Of course, the time provided will also depends on your preference on the texture of the vegetables.
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