How to make Three Treasure Vegetables -
Delightful combination of assorted vegetables and tofu cooked in chinese sauce.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Broccoli (ब्रोक्ली/ विलायती गोभी), Carrots (गाजर)
Cuisine : Chinese
Course : Main Course Vegetarian
For more recipes related to Three Treasure Vegetables checkout Baked Broccoli with Almonds, Broccoli, Aloo And Tofu Ki Sabzi, Steamed Broccoli With Three Seeds, Jeera Broccoli . You can also find more Main Course Vegetarian recipes like Bhen Aloo Makai Ki Patal Bhaji Methi Corn Malai VEGAN CURD RICE- SK Khazana
Three Treasure 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 : 11-15 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Easy
Taste : Mild
Ingredients for Three Treasure Vegetables Recipe
Broccoli separated into florets 1 medium
Carrots cut into 1/4 inch thick slices 2 medium
Tofu cut into 1 inch pieces 150 grams
Cornflour/ corn starch 2 1/2 tablespoons
Oil 2 tablespoons
Garlic finely chopped 2-3 cloves
Light soy sauce 1 tablespoon
White pepper powder 1/2 teaspoon
Sugar 1 teaspoon
MSG 1/4 teaspoon
Salt to taste
Red wine (optional) 2 tablespoons
Vegetable stock 2 cups
Five spice powder 1/4 teaspoon
Method
Step 1
Mix cornflour in one cup of water. Heat two tablespoons oil in a wok, add garlic and stir fry for half a minute. Add broccoli and carrots and continue to stir fry for a couple of minutes more.
Step 2
Add light soy sauce, white pepper powder, sugar, MSG, salt and rice wine. Mix well and stir in the vegetable stock. Cook on high heat for a minute, stirring continuously.
Step 3
Stir in the cornflour mixture and cook for a minute or until the sauce begins to thicken. Add tofu and five spice powder, mix well and serve hot.
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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.
