Got a medium size zucchini from my sister’s neighbour. My other sister gave me a can of baby corn. I have some carrot, cabbage, red and green capsicums. Then my mom also gave a thumb size ginger which she said it will be thrown out as it getting soft. I said don’t throw away; I will use it.

Today, I am using something new, old, and given to me to make a colourful healthy dish. This is a simple easy vegetables dish with a few condiments to go with. Bring all the colourful vegetables you can get and combined them to make them the wonder of the brown plate.

I am glad to have colourful vegetables to eat for the next two or perhaps three days. Well, my vegetables dish is healthy, comforting and delicious to have it with rice or noodles next day. Let’s cook!!!

Ingredients

3 carrots, cut into matchsticks
3-5 cabbage leaves, cut into bite sizes
1 canned baby corn, cut into 3
1 medium size zucchini, cut into bite size
1 red capsicum, seeded and cut into strips
1 green capsicum, seeded and cut into strips
1 thumb ginger, removed skin and cut into thick matchsticks
1/8 c vegetables stock
1 Tbs minced garlic
1 1/2 Tbs Shao Xing Chinese cooking wine
3 Tbs soy sauce
oil
salt
pepper

Method

To blanch vegetables

Bring a large saucepan 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 carrot to the boiling water and blanch for 3 minutes, uncovered, or the desired degree of doneness. Scoop the carrots 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, ginger and cook for 30 seconds. Then add in vegetables stock, cabbage leaves, cook for about 2 minutes. Next add in zucchini, red and green capsicum, baby corns and cook for about 3 minutes. Now add in the carrot and cook for about 1-2 minutes.

Pour Shao Xing Chinese cooking wine, 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 square plate and serve with red meat, and rice. Enjoy your healthy vegetables 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.

https://helenscchin.com/2024/01/04/mixed-vegetables-colourful/

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