All-Blessing Vegetable Medley
A vibrant mix of seasonal vegetables, refreshing and delicious, symbolizing good fortune, ideal for festive gatherings or family banquets.
Ingredients
16 items- Broccoli 100g
- Carrot 50g
- Dried black fungus 10g
- Dried shiitake mushrooms 5 pieces
- Snow peas 50g
- Baby corn 50g
- Lily bulbs 20g
- Garlic 3 cloves
- Ginger 2 slices
- Vegetarian oyster sauce 1 tbsp
- Light soy sauce 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cornstarch slurry 2 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Cut broccoli into florets, slice carrot, tear fungus, slice mushrooms, trim snow peas, halve baby corn, wash lily bulbs. Mince garlic and slice ginger.
Bring a pot of water to boil with a little salt and oil. Blanch vegetables in order: carrot and baby corn for 1 minute, then broccoli, snow peas, fungus, lily bulbs for 30 seconds. Drain well.
Heat a wok over medium heat, add 2 tbsp oil. Add ginger slices and garlic, stir-fry until fragrant, about 20 seconds.
Turn heat to high, add all blanched vegetables and stir-fry quickly for about 1 minute to heat evenly.
Add vegetarian oyster sauce, light soy sauce, salt, sugar and white pepper. Continue stir-frying for about 30 seconds to coat well.
Pour in the cornstarch slurry along the edge of the wok, stir-fry quickly for about 20 seconds until the sauce thickens and clings to the vegetables.
Turn off the heat, drizzle with sesame oil and toss well. Transfer to a serving plate.
Serve immediately while hot for best texture and flavor.
Tips
Adding salt and oil when blanching helps retain bright colors; stir-fry over high heat for crispness; regular oyster sauce can substitute if not strictly vegetarian.
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