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Chinese Mixed Vegetables

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This Chinese Mixed Vegetables is an irresistible side dish recipe. Enjoy this mouth-watering Chinese Mixed Vegetables with your loved ones in the coming weekend party!
  Chinese green vegetables 250 Gram, cut into 1 cm lengths (Choi Sum)
  Straw mushrooms 100 Gram, drained and liquids reserved
  Baby sweet corn 100 Gram, drained and liquid reserve
  Tomatoes 2 Large, peeled, seeded and sliced
  Brown sugar 1 Tablespoon
  Cornflour 1 Teaspoon
  Light soy sauce 1 Teaspoon
  Sesame oil 1 Teaspoon

Blanch the greens in boiling water for 2 minutes, drain and reserve the liquid.
Put the reserved mushroom and sweetcorn liquids in a jug and make up to 250ml (1 cup) with the greens water.
Sprinkle tomatoes with sugar.
In a wok, bring stock to the boil, add tomatoes and simmer for 3 minutes then add the mushrooms and sweetcorn.
Simmer for 6 minutes until the corn is heated through.
Lift vegetables from stock and arrange on a warmed serving plate; keep warm.
Reserve the cooking stock.
To make sauce, in a small bowl, blend together cornflour (cornstarch) and a little of the reserved liquid.
In a small saucepan heat the remaining stock and gradually stir in blended cornflour (cornstarch).
Bring to the boil, stirring, then simmer until thickened.
Stir in soy sauce and sesame oil.
Pour over vegetables.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 417 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 0.99 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1845.4 mg76.9%

Total Carbohydrates 84 g28%

Dietary Fiber 13.8 g55%

Sugars 37.9 g

Protein 12 g23.4%

Vitamin A 115.2% Vitamin C 166.4%

Calcium 19.8% Iron 12.9%

*Based on a 2000 Calorie diet

Chinese Mixed Vegetables Recipe