Let’s get a different Festive dinner, something to surprise your family and friends. Complete your Christmas feast of roast, and golden spuds with cooked vegetables instead of salad. Be brave change your usual festive food with a twist of inclusion Asian produce and healthy food.

Do you know “Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Thus is a great source of antioxidants and may enhance your health by reducing inflammation, improving blood sugar control, boosting immunity, and promoting heart health.”

“Cauliflower is a cruciferous and white vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.”

“Asian mushroom gets its name from being cultivated on straw that has been used on a paddy. These brown fungi are long with a conical cap over a bulbous stem, and have a mild flavour. They are cold in nature and is especially good for summer, they clear heat, benefits “Yin” energy and promotes the production of body fluid. They contain protein, fat, iron, zinc, various amino acids and large amount of vitamin C. It’s healing function for hypertension patients and high blood cholesterol level. It used as an auxiliary treatment for cancer and diabetes patients.”

These simple healthy green, white and brown vegetables are going to be on my table this Christmas. Their benefits will be booster that we need as we are in Summer and can prevent us from getting sick. My cooked vegetables will look beautiful, colourful, flavourful with the roast, and spuds. Let’s add cook healthy vegetables instead of salad this Christmas!!!

Ingredients

1 c broccoli, florets
1 c cauliflower, florets
1 can straw mushroom, drained
1 can champignon mushroom, drained and sliced
1/8 c vegetables stock
1 Tbs minced garlic
1Tbs mirin (OPT)
1 Tbs oyster sauce
2 Tbs soy sauce
oil
salt
pepper

Method

In a large saucepan, heat oil over medium heat. Add garlic cook for about 30 seconds until fragrant. Then add broccoli stalks and about 5 Tbs vegetables stock, it takes about 8 minutes to cook. Broccoli and cauliflower take about 6-10 minutes to cook.

Add in the remaining stock, mirin, oyster sauce, soy sauce and both mushrooms in. Toss around until cooked through. Add back stalks stir to mixed well and season with salt and pepper. Spoon onto a deep plate. Serve with your roast, and golden spuds. Let’s cook!!!

https://helenscchin.com/2022/12/08/broccoli-cauliflower-mushroom/

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