Braised Fresh Vegetable Platter

Name: Braised Fresh Vegetable Platter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Chinese
Ingredients: cabbage (washed and drained), to taste; konjac knots (washed and drained), to taste; enoki mushrooms (washed and drained), to taste; carrot (peeled and cut into decorative shapes), to taste; green beans (stripped of tough strings and cut into sections), to taste; scallion (chopped), to taste; basic braising broth (method on page 8), to taste; Seasoning A—sesame oil, a pinch

A refreshing, nutritious home-style cold dish of cabbage, konjac knots, enoki mushrooms, carrots, and other vegetables braised in seasoned broth and topped with chopped scallions.

27 min

Easy

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Ingredients

cabbage (washed and drained) to taste

konjac knots (washed and drained) to taste

enoki mushrooms (washed and drained) to taste

carrot (peeled and cut into decorative shapes) to taste

green beans (stripped of tough strings and cut into sections) to taste

scallion (chopped) to taste

basic braising broth (method on page 8) to taste

Seasoning A—sesame oil a pinch

Instructions

Prepare the ingredients

Wash the cabbage, konjac knots, and enoki mushrooms, then drain them. Peel the carrot and cut it into decorative shapes. Remove the tough strings from the green beans and cut them into sections. Chop the scallion and set it aside.

Braise the vegetables

Bring the braising broth to a boil. Add the cabbage, konjac knots, and carrot, and braise until cooked. Just before removing them from the heat, briefly cook the enoki mushrooms in the broth. Transfer all the vegetables to a plate.