Mixed vegetables

Having my parents and sisters with family over for dinner, I thought of my two brother in laws who might not like to eat bean shoots would have no vegetables to go with roast chicken and rice.

I wasn’t going to add baby corn, but my corn tin seems to be collecting rust best use it as I don’t like wasting food. My mother gave me a bag of carrots and I too bought a bag of carrots. I have added more carrots in.

Bought zucchini, red capsicum and saw cauliflower on sales. My mixed vegetables are now complete and colourful. Its simple mixed vegetables cooked in garlic and in some vegetables stock. Glad that I make this vegetable dish. It taste delicious with roast chicken, bean shoots and rice. Let’s cook!!!


6-8 carrots, cut into bite size
3 zucchini, cut into bite size
1 big red capsicum, cut thin strips
1 medium size cauliflower, florets
2 canned baby corn, wash and drain dry, cut into halves
100-120 ml vegetables stock
1 1/2 Tbs minced garlic
butter (OPT)


Heat oil and butter in a big saucepan until hot. Then add garlic cooked until fragrant about 1 minute. Add carrots, vegetables stock and cauliflowers cook for about 3-4 minutes until soft. Next add in zucchini and capsicum cook until tender about 2-3 minutes. Lastly, add in baby corn and cook about 3 minutes.

Season with salt and pepper to taste. Once vegetables are cooked transfer to two plates. Serve with rice, roast chicken and bean shoots. Enjoy with a glass of red or white wine.

Note: You can add broccoli, cabbage, mushrooms or any green vegetables of your choice. You may add cornstarch to thicken the sauce or add soy sauce. You may add chicken pieces in.