Name: Assorted Vegetables with Tianjin cabbage
Ingredients: 1/2 dikon radish (peeled and cut in julienne); 1 carrot (peeled, sliced and cut into flowers); 2 stalks green onions (chopped); 4 white asparagus spears (cut into 3 cm sections); 1 small zucchini (sliced into 5 cm long stripes); 1 small yellow bell pepper (deseeded and sliced); 2 stalks celery (sliced); 1 tsp ginger root (grated); 1 tbsp Tianjin preserved cabbage; 2 tbsp oil; 1/2 cup vegetable stock; pinch of sugar; 1/2 tbsp cornstarch

Assorted Vegetables with Tianjin cabbage

CourseMain Dish

Assorted Vegetables with Tianjin cabbage

CourseMain Dish

Ingredients

1/2 dikon radish peeled and cut in julienne
1 carrot peeled, sliced and cut into flowers
2 stalks green onions chopped
4 white asparagus spears cut into 3 cm sections
1 small zucchini sliced into 5 cm long stripes
1 small yellow bell pepper deseeded and sliced
2 stalks celery sliced
1 tsp ginger root grated
1 tbsp Tianjin preserved cabbage
2 tbsp oil
1/2 cup vegetable stock
pinch of sugar
1/2 tbsp cornstarch

Servings:

Instructions

Blanch asparagus and carrot.
Heat oil in wok, fry ginger till fragrant, add celery, bell pepper, zucchini, daikon and Tianjin , fry about 4 minutes, add asparagus and carrot.
Pour in vegetable stock and sugar, mix well, add cornstarch mixed with 1 tablespoon of water, mix well.
Serve sprinkled with green onion.

Recipe Notes

Source: Open Source Food

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