Chinese•healthy
Chinese Blanched Vegetables
Chinese blanched vegetables for original taste
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup broccoli
- 1 cup cauliflower
- 2 celery ( , cut into small sections )
- 1/2 carrots ( , sliced )
- 1 small section lotus root (, peeled and sliced)
- 1/2 cup rehydrated wood ear mushrooms ( , optional)
- salt to taste
- 1/4 tsp. sugar
- 1/2 tbsp. sesame oil
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1 garlic cloves ( ,smashed )
- 1 tsp. sesame oil
- 1 tbsp. light soy sauce
- 1/2 tbsp. black vinegar
- 1/2 tbsp. chili oil
Instructions
- 1
Bring a large pot of water to a boiling. Add a small pinch of salt and around 1 teaspoon of sesame oil.
- 2
Place the vegetables in. Continue heating until the water once boiled. If you want them to be softer, continue heating for 10 to 20 seconds.
- 3
Transfer the vegetables to chilled water to stop heating. Then drain completely.
- 4
Add seasonings, mix well and enjoy!