How to make Eight Jewel Vegetables -
Eight vibrant vegetables in spicy sauce
This recipe has featured on the show Khanakhazana.
Main Ingredients : Mixed Vegetables (मिक्स्ड वेजिटेबल्ज़), Dark Soy Sauce (डार्क सोय सॉस)
Cuisine : Chinese
Course : Snacks and Starters
For more recipes related to Eight Jewel Vegetables checkout Vegetable Tikki. You can also find more Snacks and Starters recipes like Chicken Wraps Kuzhi Paniyaram Cheese Triangles Chicken Meatballs with Garlic Bread
Eight Jewel Vegetables Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 5
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Eight Jewel Vegetables Recipe
Mixed Vegetables halved 5-6 medium
Dark Soy Sauce 1/2 inch cubes 1 small
Zucchini 1/2 inch pieces 1/4 small
Cashewnuts 10-12
Green capsicum 1/2 inch pieces 1 small
Red capsicum 1/2 inch pieces 1 small
Yellow capsicum 1/2 inch pieces 1 small
Spring onions, sliced 3
Garlic chopped 3-4 cloves
Ginger chopped 1 inch piece
Salt to taste
Dark soy sauce 1 tablespoon
Oyster sauce 1 teaspoon
MSG optional a pinch
Brown sugar 1 teaspoon
Cornflour/ corn starch 2 teaspoons
Fresh red chillies sliced 2
Method
Step 1
Heat a wok, add spring onions, garlic, ginger and cook, stirring continuously. Add mushrooms, carrots and mix. Add quarter cup of water and cook.
Step 2
Add broccoli, zucchini, salt, soy sauce, oyster sauce and mix. Add cashewnuts and mix. Add one cup of water, MSG, brown sugar and mix.
Step 3
When the water comes to a boil, add cornflour blended in quarter cup of water and mix. Add fresh red chillies. When it begins to thickens, add capsicums and mix. Cook for a minute more and serve hot.
Nutrition Info
Calories : 439 Kcal
Carbohydrates : 84.2 gm
Protein : 12 gm
Fat : 6.2 gm
Other : Fiber- 20.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
