Chinese Vegetables

This is influenced by mom’s recipe. I love this dish since I was 6/7 years old. Mom used to cook this often with her garden’s fresh vegetables like cabbage, cauliflower, spinach, onion, carrot, beans, capsicum, green chili, chicken and egg from her small farm. Specially in winter she cooked this with all garden picked veggies. This is so delicious and health recipe. I have tried so many Chinese vegetable dishes but to me mom’s one is the best.

Let’s check the ingredients:

i) Cauliflower florets 5/6

ii) Cabbage 2 cups,

iii) Carrot 1 Julian cut,

iv) Green or red capsicum cut into big chunks 1 ½ cups,

v) Salt as per taste,

vi) Green chili 3 or 4,

vii) Garlic clove 1 or 2,

viii) Onion 1 medium size,

ix) Pepper powder ½ tsp,

x) Soya sauce ½ tsp,

xi) Egg 1 (optional)

xii) Chicken breast 1 cup (optional). You can use any meat according to your taste.

xiii) Olive oil 3tbsp.

Firstly, in a pan heat the oil, then add onion, garlic, green chili and sauté for 2 minutes. Add chicken and cook for 5 minutes. Now it is the time to add all washed vegetables, sprinkle with salt and pepper except the capsicum. Fry for 5 minutes in a high to medium heat, then make it medium heat and add water 1 and a half cup to boil the vegetable. Cover with a lid and shimmer it for 10 minutes or until soften. Now you have to check the vegetable, add the soya sauce, capsicum. when it is 95% done then add flour batter for consistency of the soup. Final touch is to add the fried egg.

Voila!

Note: If you are vegetarian then skip the chicken.

Smart tips: for keeping the green colour you can boil it for 1 to minutes. Keep the boiled water so that you can use it to make the soup. It will keep the nutrients value.

A perfect recipe for your busy day.