Four Kinds of Vegetable

Four Kinds of Vegetable Recipe from Taiwan

Region / culture: Taiwan | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 5-6

Introduction

Four Kinds of Vegetable is a delicious and nutritious dish that combines a variety of vegetables in a flavorful sauce. This dish is perfect for those looking to add more vegetables to their diet and can be served as an appetizer or side dish.

History

Four Kinds of Vegetable is a traditional Chinese dish that has been enjoyed for centuries. It is often served during special occasions and celebrations, as it is believed to bring good luck and prosperity.

Ingredients

1 can of baby corn
14 pieces of Chinese green cabbage
2 cups of chicken stock
2 tbsp of Chinese hot oil
12 black mushrooms
1 tbsp of soy sauce
8 plum tomatoes
1 tbsp of cornstarch
salt to taste

How to prepare

Simmer baby corn and cabbage in soup stock for 2 minutes.
Season with salt.
Drain, preserving the stock.
Stir-fry black mushrooms in 2 tbsp of hot oil, season with 1 tbsp of soy sauce. Cook for 0.5 minutes.
Mix cornstarch with 0.5 tsp of water, add to the mushrooms. Cook for another 0.5 minutes.
Simmer tomatoes in the soup stock for 2 minutes. Peel and cut into halves.
Group each vegetable on a plate, forming a circle.
Serves 5 to 6 as an appetizer or side dish.

Variations

Add tofu or chicken for added protein.
Use different vegetables such as broccoli, bell peppers, or snow peas.

Cooking Tips & Tricks

Be sure to simmer the vegetables in the soup stock for the right amount of time to ensure they are cooked but still retain their crunch.

- Stir-frying the mushrooms in hot oil adds a delicious flavor to the dish.

- Grouping each vegetable on a plate in a circle adds a visually appealing presentation to the dish.

Serving Suggestions

Four Kinds of Vegetable can be served as an appetizer or side dish alongside a main course of rice or noodles.

Cooking Techniques

Simmering the vegetables in soup stock helps to infuse them with flavor.

- Stir-frying the mushrooms adds a delicious umami flavor to the dish.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version of the dish.

- Substitute oyster sauce for soy sauce for a different flavor profile.

Make Ahead Tips

Four Kinds of Vegetable can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator.

Presentation Ideas

Arrange the vegetables in a circle on a plate for a visually appealing presentation. Garnish with fresh herbs or sesame seeds for added flavor.

Pairing Recommendations

Four Kinds of Vegetable pairs well with steamed rice or noodles. Serve with a side of stir-fried protein such as chicken, beef, or tofu.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Four Kinds of Vegetable contains approximately 150 calories.

Carbohydrates

Four Kinds of Vegetable is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake.

Fats

This dish is low in fat, making it a healthy choice for those watching their fat intake.

Proteins

While this dish is primarily vegetable-based, the chicken stock adds a small amount of protein to the dish.

Vitamins and minerals

Four Kinds of Vegetable is packed with vitamins and minerals from the variety of vegetables used in the dish. Baby corn, Chinese green cabbage, black mushrooms, and plum tomatoes are all rich in essential nutrients.

Alergens

This dish contains soy sauce, which may contain soy and wheat allergens. Be sure to check the labels if you have allergies.

Summary

Four Kinds of Vegetable is a nutritious and low-calorie dish that is packed with vitamins and minerals. It is a great option for those looking to add more vegetables to their diet.

Summary

Four Kinds of Vegetable is a delicious and nutritious dish that is easy to make and perfect for serving as an appetizer or side dish. Packed with vitamins and minerals, this dish is a great way to add more vegetables to your diet.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Four Kinds of Vegetable. It was a crisp fall day, and I had invited my dear friend Martha over for lunch. She had mentioned that she had a new recipe to share with me, one that she had learned from her grandmother many years ago. As we sipped on our tea and caught up on each other's lives, Martha finally pulled out a well-worn recipe card from her purse and handed it to me with a smile.

"This recipe has been passed down in my family for generations," Martha said, her eyes twinkling with nostalgia. "It's a simple yet delicious dish that never fails to bring back memories of my childhood."

I eagerly took the recipe card from her and read through the ingredients and instructions. The dish consisted of four different kinds of vegetables – carrots, potatoes, green beans, and corn – all cooked together in a savory broth with a hint of garlic and herbs. It sounded like the perfect comfort food for a cozy autumn day.

Martha explained to me how her grandmother used to make this dish for her and her siblings when they were children. She would gather fresh vegetables from the garden and spend hours in the kitchen, chopping and simmering until the house was filled with the mouthwatering aroma of the stew. Martha's eyes sparkled as she recounted the memories of sitting around the table with her family, savoring each spoonful of the warm and hearty dish.

Inspired by Martha's story, I decided to try my hand at making Four Kinds of Vegetable for lunch that day. I gathered the necessary ingredients from my pantry and headed to the kitchen, eager to recreate the recipe that had been passed down through generations.

As I peeled and chopped the carrots and potatoes, I couldn't help but think about the women in my family who had come before me – my own grandmother, who had taught me the joy of cooking, and her mother before her, who had instilled in her a love for fresh, homemade meals. I felt a connection to my roots as I stirred the vegetables in the pot, the steam rising up and filling the room with a comforting warmth.

The dish cooked slowly on the stove, the vegetables softening and blending together in a symphony of flavors. I added the green beans and corn, letting them simmer alongside the carrots and potatoes until they were tender and fragrant. The broth thickened and the aroma of garlic and herbs filled the air, making my mouth water in anticipation.

When Martha arrived for lunch, she took one look at the pot of Four Kinds of Vegetable simmering on the stove and her eyes lit up with delight. She hugged me tightly and thanked me for taking the time to make her grandmother's recipe, knowing how much it meant to her.

We sat down at the table and served ourselves generous helpings of the stew, the steam rising up in curls around us. As we took the first bite, the flavors exploded on our tongues – the sweetness of the corn, the earthiness of the potatoes, the crunch of the green beans, all coming together in perfect harmony. It was a dish that spoke of tradition and love, of family and memories passed down through generations.

As we ate, Martha and I shared stories of our grandmothers and the recipes they had taught us. We laughed and reminisced, savoring each spoonful of the warm and comforting stew. And as I looked at my dear friend across the table, I knew that this recipe for Four Kinds of Vegetable would not only be a delicious addition to my repertoire, but a cherished reminder of the bonds that connect us to our past and to each other.