Saturday, 2 February 2013

Vegetables In Spring 春菜

Vegetables In Spring 春菜

As fresh as spring

Recipe source :  Adapted from a booklet distributed by B & P Butterfly  Cornflour

In China, the Chinese New Year is commonly known as 春节 (chun jie) or Spring Festival because it is  the celebration of the coming of spring. This dish of vegetables in spring is an apt connotation with reference to the "Spring Festival" or "Chun Jie", which is a perfect vegetarian dish to welcome spring.  A healthy and colourful vegetable dish to usher in the year of the snake.


170g broccoli, cut into florets
170g cauliflower, cut into florets
100g fresh young corn
1 small carrot, sliced
1 red bell pepper, cut into thin strips
1 tbsp minced garlic
2 shallots, sliced
2 tbsp cooking oil


3/4 tsp salt
2 tsp sugar
1 tbsp ginger juice
2 tbsp vegetarian oyster sauce
a dash of pepper
a few drops of sesame oil

Dissolve all the seasoning ingredients in 1 Chinese rice bowl of water

Cornflour Solution

  2 tsp of cornflour dissolved in 2 tbsp of water


1.  Add 1/2 tsp salt, 1 tsp sugar and 1/2 cup oil into 1 litre of boiling water.
2.  Blanch broccoli, cauliflower, young corn and sliced carrots in the boiling water. Drain away the water.
3.  Heat 2 tbsp cooking oil in a wok and saute garlic and shallots till fragrant.
4.  Stir-fry together cauliflower, broccoli and carrot for a few seconds.
5.  Add young corn and bell pepper. stir-fry for 1 minute.
6.  Add the seasoning ingredients and cook for another minute.
7.  Add cornflour solution to thicken.

I am submitting this post to Chinese New Year Delights 2013

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