Three Treasure Vegetables

A Chinese speciality - carrot, broccoli, tofu, spring onions cooked with almonds and vinegar. This recipe is from FoodFood TV channel

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Three Treasure Vegetables
Main Ingredients Carrots, Broccoli
Cuisine Chinese
Course Soups
Prep Time 21-25 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Three Treasure Vegetables

  • 2 medium Carrots
  • 1 medium Broccoli separated into florets
  • 3-4 Spring onion bulbs
  • 150 grams Tofu cut into 1 inch pieces
  • 2 1/2 tablespoon Cornflour/ corn starch
  • 2 tablespoons Oil
  • 2 tablespoons Garlic paste
  • 1 1/2 cup Vegetable stock
  • to taste Salt
  • 1 teaspoon Sugar
  • 10 Almonds blanched and peeled
  • 1/4 teaspoon Crushed red chillies
  • 1 tablespoon Vinegar


  1. Mix cornflour in ¼ cup of water. Cut carrots into diamonds or into petal shape. Quarter spring onion bulbs. Cut bean curd into triangles.
  2. Heat 2 tbsps oil in a non stick wok. Add garlic paste and sauté for a few seconds. Add spring onions and carrots and continue to sauté.
  3. Add 1 cup vegetable stock, salt and sugar and mix. Add bean curd, broccoli, almonds and mix. Add ½ cup vegetable stock and mix.
  4. Add crushed red chillies and cornflour mixture. Mix well and cook till it thickens.Add vinegar and take the wok off the heat. Serve hot immediately.