Chinese Vegetables

Chinese Vegetables
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • 2 small onions
  • 250g carrots
  • ¼ medium cauliflower
  • 250g beans
  • 3 sticks celery
  • 1 red pepper
  • 125g zucchini
  • ¼ medium cabbage
  • 5 shallots
  • ¼ cup oil
  • 2 teaspoons finely chopped green ginger
  • ½ cup water
  • 1 chicken stock cube
  • Method
  1. Prepare vegetables: peel and quarter onions, scrape carrots and slice finely, break cauliflower into flowerets, string beans and celery and slice diagonally, cut pepper into 2½ cm cubes, slice zucchini finely, slice cabbage finely and chop shallots finely.
  2. Heat oil in a wok or large frying pan.
  3. Add ginger, onions, carrots and cauliflower.
  4. Stir gently to coat all vegetables with oil.
  5. Add water and crumbled stock cube. Bring to the boil.
  6. Boil for 3 minutes, covered
  7. Add beans, celery, pepper, zucchini and shallots.
  8. Cover and cook until vegetables are just tender, about 5 minutes.
  9. Scatter cabbage over top of vegetables, cover again and cook a further 2 minutes.
  10. Remove lid and stir cabbage gently through other vegetables.
  11. Serve garnished with sliced shallots.


Author: Guest Submitter

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