Monday, February 16, 2015

CNY 2015 吉祥蔬菜 Auspicious Vegetables

3 more days to 2015 Chinese Lunar New Year! While indulging on all the yummy goodies and food, remember to eat more greens too! Stay healthy while feasting out! ^0^ I've picked these 2 lovely looking vegetables as they are usually available during this festive period. No meat were added (great for vegetarians) into the dishes and only simple and minimal seasoning were added in order not to camouflage the natural sweetness from these greens :)

塔菜 (菊花菜)commonly known as 富贵菜 locally

  • 240gm 塔菜 (ta cai), trimmed & rinsed
  • 15 cherry tomatoes, halved
  • 100gm enoki mushroom
  • 1 clove garlic, chopped
  • 1 thumb size ginger, shredded
  • 1/2 tbsp light soy sauce
  • 1 tsp sesame oil
  • dash of fish sauce (optional)
  • dash of chinese wine

  1. Heat 1 tbsp olive oil in pan, add garlic and ginger and saute till fragrant.
  2. Add in vegetables and stir fry over medium high heat for 1 min till they wilted.
  3. Add in tomatoes and enoki mushroom and mix evenly.
  4. Add in all seasoning and toss evenly. Remove from heat and serve immediately.

Romanesco broccoli...peculiar looking broccoli! But I loved the bright green hue and spiral flower buds :) A cross between broccoli and cauliflower. It tasted more crunchy and earthy then the usual broccoli. 

  • 150gm Romanesco broccoli florets
  • 100gm broccoli florets
  • 100gm cauliflower florets
  • 60gm sliced carrots
  • 150gm shimeiji mushroom
  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1 tsp mushroom granules
  • freshly ground pepper to taste
  • 1 tbsp chinese wine
  • 1 tsp sesame oil


  1. Bring a pot of water to boil. Blanch all broccoli florets and carrots for 1 min. Drain well and set aside. Reserve vegetable broth.
  2. Heat 1 tbsp olive oil in pan. Add in garlic and saute till fragrant.
  3. Add in mushroom and fry briefly.
  4. Toss in blanched broccoli florets and carrots and stir fry for 2 mins until tender to your liking. Add in a few tbsp of reserved vegetable broth.
  5. Add in all seasoning and mix well. Dish up and serve.

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

1 comment:

Zoe said...

Hi Peng,

These vegetable dishes are Spring season inspired! They are so pretty with their motifs and colours!


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