My niece gave me a huge zucchini (3.2 feet) that she had in her community garden. I have used a quarter of it for this recipe. In addition to the zucchini, I have added carrots, cabbage, and mushrooms that won’t last for another 2 days. The sauce is the main thing that boosts the flavour of these vegetables.

Google: “Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. It can grow to more than 3.2 feet (1 meter) in length but is usually harvested when still immature — typically measuring under 8 inches (20 cm). It also occurs in several varieties, which range in color from deep yellow to dark green. Zucchini is rich in several vitamins, minerals, and other beneficial plant compounds. It also contains small amounts of iron, calcium, zinc, and several other B vitamins. In particular, its ample vitamin A content may support your vision and immune system. Raw zucchini offers a similar nutrition profile as cooked zucchini, but with less vitamin A and more vitamin C, a nutrient which tends to be reduced by cooking. Zucchini is also rich in antioxidants.”

“The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. Plus, they’re low in calories. They have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Orange carrots get their bright colour from beta carotene, an antioxidant that your body converts into vitamin A. They can also feed the friendly bacteria in your gut, which may lead to improved health and decreased risk of disease.”

My simple vegetables dish has a lot of health benefits and they look colorful, flavourful and delicious. Let’s cook healthy dish!!!

Ingredients
1/4 of huge 3.2 feet zucchini, cut bite size
2 medium carrots, cut bite size
250 g mushrooms, sliced
2-4 napa cabbage, cut bite size
2 Tbs minced garlic
3 Tbs brown sugar
2 Tbs Shao Xing wine
2 Tbs black matured vinegar
3 Tsp light soy sauce
salt
pepper
oil

Method

Heat saucepan on medium heat, then add oil and garlic. Cook for 35 seconds, then add zucchini; cook for 5 minutes. Then add carrots cook for 2 minutes. Now add in cabbage, cook for 2 minutes.

Now add sugar, continue cooking for 2 minutes until it starts becoming sticky. Next add mushrooms, Shao Xing wine, and vinegar and cook for 30 seconds. Season with salt and pepper to taste. Followed by soy to balance the sweetness.

Cook for 30 seconds, until the sauce is at a simmer. Stir for about 20-30 seconds until the sauce coats the vegetables. Spoon onto deep plate. Enjoy it with rice and a side meat dish. Serve with white wine.

Note: You may use peanut oil. You may use fresh lotus root and any vegetables you like. You may use mirin instead of Shoa Xing Chinese cooking wine. You can use normal black vinegar. You can use white sugar.

https://helenscchin.com/2025/02/07/zucchini-carrot-cabbage-mushroom/

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