My sister bought the wrong kim chi and gave it to me, as it is too spicy for her husband. Sometimes God provides food without me asking. Thank you, God; not only did I get kim chi, but my dad bought the roast chicken that was too burnt and that Mom doesn’t like.

I had some leftover mixed vegetables, so I added them to my meal to finish them off. They’re simple mixed vegetables cooked with garlic in vegetable stock. I’m glad I had leftover mixed vegetables—they taste delicious with roast chicken, spicy kimchi, and rice. Let’s cook!!!

Ingredients

Mixed vegetables

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
oil
butter (OPT)
salt
pepper

Method

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.

https://helenscchin.com/2023/10/17/kim-chi-mixed-vegetables-roast-chicken-on-rice/

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