“Eat more vegetables to keep you in the pink of health!”
More vegetables everyday. Mixture of different colours of vegetables with at least 2 cups of amount daily. Regular and substantial amount of vegetables intake helps me stay slim, and healthy, as far as I am concerned.
I love all kinds of vegetables, even root vegetables such as bitter gourd and white radish, or chives and celery. There is this vegetable dish where you can combine many types of vegetables together, and make it very delicious!
Ingredients
1 bowl of vegetables mixture of broccoli florets, cauliflower florets, celery, asparagus, snow peas, and carrots, sliced
4 pieces of fresh Shitake mushrooms, cut into halves
8 fish balls
1 clove of garlic, minced
2 tablespoon of oyster sauce
Sprinkles of sugar
Pinch of ground white pepper
1 teaspoon of cornstarch
1 tablespoon of vegetable oil
1 small cup of water (50ml)
Method
1) Heat wok with oil. Set fire to high.
2) Add garlic. Fry 15 seconds till fragrant.
3) Reduce fire to medium. Add all the vegetables, fresh mushrooms, fish balls and water. Stir-fry 3 min. Cover wok with lid to simmer for 5 minutes, or until vegetables are just done.
4) Remove lid. Add oyster sauce and pepper, and sprinkle a little of sugar, continue stir-frying for 30 seconds.
5) Mix conrstarch with some water to make a slurry. Stir in the cornstarch slurry to thicken the stock, before heat off. Serve.
This is almost a 1-dish-meal, if you complete it with some sliced meat. If to eat it as vegetarian meal, forgo the garlic and even fish balls. Don’t forget to use Vegetarian mushroom sauce instead of oyster sauce.
Here, this dish, counts about 120kcal per portion. Cooking time is rather short, too. It will not be a problem to get this dish ready in 20 minutes!
Since Chinese New Year is approaching, this dish, of course, very suitable to be eaten during the festive season, especially on the eve. Why? This dish is prepared with assorted vegetables (the vegetable family) which resembles the reunion of family. Make sense?! (Laughing)
Tips:Add 1 tablespoon of Shao Hsing Hua Diao rice wine (绍兴花雕酒）, as desired.
*Do not over-cook the vegetables to retain its freshness and bright greenish colour.
* Parboil the vegetables is not necessary in this case as the required cooking time for the ingredients used here are almost the same. No worries about the ‘green’ taste of the vegetables if without parboil, as it won’t have any.
* If you are using dried Chinese Shitake mushrooms instead of the fresh ones, please expect longer cooking time for the dried mushrooms. Pre-steeping is required.
