Microwave Vegetables Recipes

Four Kinds of Vegetable Plate

Share with:

Four Kinds of Vegetable Plate

300 grams Chinese Cabbage
300 grams baby corns
300 grams fresh asparagus
1 piece 1 cm. size ginger
7 small Chinese Black mushroom (soak in water until soft)
4 tablespoons oil
5 cups water

Seasoning sauce

cups chicken stock
1 teaspoon castor sugar
3 tablespoons oyster sauce
tablespoons cornflour
3 tablespoons light soy sauce
1 tablespoon sesame oil
teaspoons black soy sauce

Rinse all kinds of vegetables and cut cabbage into bite-size pieces about 2-inch squares. Pour water and cooking oil into a 4-quart container. Dip each kind of vegetable into the oily water before blanching in the microwave oven by arranging each vegetable in a 7″x 3½” x 3″ container, covered, and cook at High (600-700 Watts), Chinese cabbage for 3-4 minutes, baby corns and asparagus for 2-3 minutes. Stir fry Chinese black mushroom and ginger with 1 tablespoon cooking oil in a deep dish covered, at High for 1½ minutes. Arrange the vegetables beautifully on a serving plate. Mix well all seasoning sauce ingredients in 2-cup measure, cover with microwave plastic wrap, microwave at High for 4 minutes. Pour the sauce over the vegetable. Serve Hot. (for 5 servings)

Share with:

Leave a Reply

Your email address will not be published. Required fields are marked *