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| Parenting Essentials |
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Vegetarian Platter |
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This highly nutritious dish is ideal for vegetarian mums-to-be. The oriental sauce adds a distinct flavour to the vegetables.
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Serves: 2 people |
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| For platter |
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8 fried shiitake mushroom, stalks removed |
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1 large carrot (peeled and sliced) |
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1 turnip (peeled and sliced) |
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1 cup broccoli (cut into flowerettes) |
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1 teaspoon minced garlic |
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2 slices ginger |
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1 spring onion (sliced) |
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2 tablespoons Chinese black fungus
(soaked in water) |
For sauce |
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2 tablespoons vegetarian oyster sauce |
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1/2 teaspoon sugar |
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1/2 teaspoon black vinegar |
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1 tablespoon cornstarch mixed with 3/4 of vegetable stock |
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1 tablespoon groundnut oil |
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1 teaspoon sesame oil |
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| 1. |
Boil 3 cups of water. Add the groundnut oil and a pinch of salt to the water. Blanch each vegetable one at a time. Do not overcook. |
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Once the vegetable is done, immediately transfer it into a pot of icy cold water. |
| 3. |
Remove, strain and arrange the vegetables on a platter, as shown. |
| 4. |
Preheat wok with sesame oil, fry ginger and spring onion on high heat for 2 minutes, remove and discard the ginger and spring onion. |
| 5. |
Sauté garlic with the remaining oil, pour in the cornstarch mixture and the rest of the ingredients, stir. |
| 6. |
Simmer till sauce thicken, remove from heat and pour over vegetable platter, serve immediately. |
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