With this braised dish, it can be flexible in the way you choose what kind of veggies you want to cook, with the small condition that the vegetables should have something in common such as the texture or the taste. For example, the veggies that have the sweet taste, or become tender after short time of cooking can go well with each other in this dish.
The quantity of each ingredients may vary as well depending on how much of a certain veggie you want to eat more or how much of each veggie you are having in your fridge, and you can adjust accordingly.
I love this dish for its mild sweetness in the taste and the tender texture of the veggies. It is best served with steamed rice.
Ingredients (serves 4)
- 1 tbs peanut oil
- 1 garlic clove, crushed
- 2 tsp grated fresh ginger
- 300g Chinese cabbage, cut into chunks
- 150g baby corn, halved lengthwise
- 185ml vegetable stock or chicken stock
- 200g bamboo shoot, sliced
- 150g oyster mushroom
- 2 tsp cornflour
- 2 tbs oyster sauce
- 2 tsp sesame oil
- 100g bean sprouts
- 75g roasted unsalted cashew nuts
Cooking:
- Heat the oil in large saucepan, add the garlic and ginger and cook until fragrant. Add the Chinese cabbage and baby corn, cook for 1 minute.
- Pour in the chicken stock or veggie stock, cook 3-4 mintues then add in the bamboo shoot and mushroom, cook for another 1 minute.
- Mix the cornflour with 1 tbs of water, then stir in the veggie, add the oyster sauce, cook for a while until the sauce thickens. Before removing from the heat, stir in the sesame oil and bean sprouts.
- Transfer the veggies into the serving dishes, sprinkle with roasted cashew nuts.
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