Chinese Blanched Vegetables Recipes

AN EASY CHINESE GREENS RECIPE

Steps:

• Bring a medium pot of water to a boil. Add a pinch of salt and several drops of vegetable oil so that the blanched vegetables will look greener (optional), stir to mix well.
• Add the vegetables. Blanch until just cooked through and still crisp. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini.
• Once the vegetables are done, immediately rinse them with cold tap water to stop cooking. Stop once the vegetables have cooled to a warm temperature and not completely cold. Drain, gently squeezing out as much water as you can, then set aside in a strainer to dry further. If you plan to serve them immediately, you can use paper towels to pat the vegetables dry.
• When you're ready to serve, plate the blanched vegetables with minimal overlapping. (*Footnote 2)
• Heat the oil in a small saucepan or skillet over medium-high heat until hot. Add the garlic, stirring constantly until the edges of the garlic turns golden (*Footnote 3). Then immediately pour the hot oil with the garlic over the plated vegetables.
• Drizzle soy sauce on top of vegetables and serve immediately as a side dish.

CHINESE BLANCHED VEGETABLES

Steps:

• Bring a large pot of water to a boiling. Add a small pinch of salt and around 1 teaspoon of sesame oil.
• 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.
• Transfer the vegetables to chilled water to stop heating. Then drain completely.
• Add seasonings, mix well and enjoy!

STIR FRY MIX VEGETABLES

Steps:

• Rinse snow pea, baby corn, carrot and capsicum.
• Remove the tough string membrane that runs along the side of each snow pea, by cutting the tip and pulling it out.
• Cut baby corn, carrot and capsicum (bell pepper) to bite sizes.
• In a bowl of boiling water, add salt and cooking oil.
• Blanch vegetables in the pot of boiling water by adding carrots first for one minute, followed by baby corn, snow pea and capsicum. (See Note #1)
• Remove all the vegetables onto a plate.
• Prepare sauce by mixing together oyster sauce, light soy sauce, shaoxing wine, salt, sesame oil, white pepper, cornstarch, sugar and water
• Add chopped ginger and garlic into a frying pan with some oil.
• Fry until fragrant and add sauce and mix well.
• Add the blanched vegetables and stir fry briefly over high heat.
• Serve immediately.

BLANCHED VEGETABLES BACK TO BASIC'S

Steps:

• Trim vegetables by removing tough skin and chopping into bite size pieces.
• Keep stem separate form tender heads.
• In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
• Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.

CHINESE VEGETABLE STIR FRY

Steps:

• Cut the broccoli and cauliflower into florets.
• Peel and cut the carrots into wedges.
• Remove the stings of the snow peas.
• Cut the capsicums into triangular pieces
• Blanch the vegetables. Drained and set aside.
• Heat up the vegetable oil in the wok.
• Saute the garlic until fragrant over low heat.
• Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
• Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
• Dish out and serve.

BLANCHED CHINESE BROCCOLI WITH OYSTER SAUCE

Steps:

• Gather the ingredients.
• Wash the Chinese broccoli; then cut off the ends, if not already trimmed, and cut into bite-sized pieces (about 2 inches long).
• In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger and bring to a boil.
• While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce , rice wine or dry sherry, and sugar.
• Bring to a boil in a small saucepan, then turn the heat down and keep warm while blanching the broccoli.
• Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp-about 3 to 4 minutes.
• Rinse in cold running water and drain.
• Pour the sauce over the broccoli.
• Serve immediately and enjoy.

BLANCHED VEGETABLES WITH PEANUT SAUCE

Steps:

• Boil potatoes and egg until well cooked. Let it cool until cool enough to handle and slice.
• For peanut sauce: Put all ingredients for the paste in a blender & blend until smooth.
• Heat 2 tbsp oil in a saucepan, stir-fry the paste & kaffir-lime leaves until fragrant. Pour in the coconut milk. Add the tamarind water and brown sugar. Stir to mix and bring to boil.
• Add the peanut powder / pindakaas, simmer and stirring occationally until the sauce becomes thick.
• Add the Indonesian sweet soya sauce/kecap manis. Stir to mix and remove from heat.
• For vegetables: Pour in enough water in a medium-size of saucepan. Bring to boil.
• Blanch the vegetables separately and set to drain in a colander.
• Attention: Boil the water spinach/ spinach and beansprouts for about 1-2 minutes only to prevent overcooked.
• For tempe and tofu: Slice, soak in a salt water & deep-frying until half cooked / well cooked. Set aside to drain.
• (Look at "Fried Tempe & Tofu" for detailed instructions.)
• Serving Method for Gado-Gado: Arrange the potatoes, tofu, tempeh and egg around the edge of serving plate. Put the vegetables somewhere in the middle of the plate.
• Pour the sauce on the top. Garnish with kerupuk udang (shrimp crackers) or emping. Add the "Sambal Bawang" if you like it SPICY!!