Mixed vegetables Christmas ideas

Sharing the spirit of Christmas

We know that Christmas menu and planning can takes hours, even days to do, but with our incredible vegetables range, the hard work is done fuss-free, healthy, simply cook colourful vegetables you get and serve along with big roast, spuds and of course dessert.

Take your Christmas lunch to the next level by serving up a mixed vegetables that make Christmas table vibrant, and wow your family and friends with Asian style vegetables. I know Christmas isn’t Asian fusion but this year my family will celebrate it with a fusion festive where everyone can eat and not considering family and friends with allergic reaction can’t enjoy Christmas due to reaction.

This easy complementary dish will be perfect support to your main. I am glad to share this dish with you as it is also cheap, fast and healthy delicious to be serve. Let’s cook!!!


2 large carrots, blanched and cut into matchsticks
2 bunches bok choy, cut into bite size
1 medium cauliflower, blanched stems and florets
8 green beans, remove stems and cut into bite size and blanched
8 Wombak leaves and stems, cut into bite size and blanched
1 can straw mushroom, halved
1 small white onion, cut roughly
1/4 c vegetables stock
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
2 Tbs oyster sauce
2 Tbs soy sauce


To blanch vegetables

Bring a large pot of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.

To cook vegetables

Heat 2 Tbs oil in a big saucepan over medium heat, and add in garlic and onion cook for 1 minutes or until translucent. Add in carrots, cook for about 2 minutes, then add in vegetables stock, green beans and cauliflower stems, cook for about 2-3 minutes. Next add in cauliflower florets, wombak, mushrooms and bok choy cook for about 3 minutes.

Pour Shao Xing Chinese cooking wine, oyster and soy sauce. Stir to mix well for 1-2 minutes. Check the doneness of vegetables. Once done to your desired cooking add seasoning. Enhance the vegetables at the end of cooking with 1 Tbs oil (OPT). Spoon onto a bowl and serve with your roast, and spuds. Enjoy your Christmas lunch with family and friends.

Note: When blanching a mix of vegetables, don’t cook them together since they may not all cook at the same time. Start with the lightest coloured or mildest flavoured vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.



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