Got a medium size zucchini from my sister’s neighbour. My other sister gave me two types of canned corns. I got some carrots and a canned pineapple pieces. 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.
Thanks to God, I 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
3-4 carrots, cut into bite-sized pieces
1 canned baby corn, cut in half; one half into thirds, the other half in it’s original size
1/2 canned pineapple pieces, reserved 5 Tbs of the juice
1/2 canned corn kernels
1 medium-sized zucchini, cut into bite-sized pieces
1 thumb of ginger, skin removed and cut into thick matchsticks
1/8 c vegetable stock
1 Tbs minced garlic
1 1/2 Tbs Shao Xing Chinese cooking wine
3 Tbs soy sauce
oil
salt
pepper
Method
To blanch carrots
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 out the carrots from boiling 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, 5 Tbs pineapple juice, and zucchini; cook for about 3 minutes. Next add in baby corns, corn kernels and cook for about 2 minutes. Now add in the carrots 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. Spoon onto a square plate, scatter pineapple pieces, and serve with red meat, and rice. Enjoy your healthy vegetables lunch with family and friends.
Note: You can add red, green and yellow capsicums instead of corn kernels. You can add cabbage if you like or green beans, snow peas or green leaves of your choice. 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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