Portuguese Sauce Four-Treasure Vegetables

Name: Portuguese Sauce Four-Treasure Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 140 g (5 oz) Carrot (peeled and cut into strips); 140 g (5 oz) Fresh straw mushrooms (trimmed and scored with a cross); 170 g (6 oz) Broccoli (cut into small florets); 170 g (6 oz) Napa cabbage (cut into pieces); 2 tbsp Oil; 2 Shallots (smashed); 1 tbsp Cornstarch; 1 tsp Curry powder; 1/4 cup Evaporated milk or cream; 1/2 cup Coconut milk; 1/4 cup Chicken stock; Salt (for seasoning), to taste

Microwave carrots, straw mushrooms, broccoli, and Chinese cabbage until tender, then drizzle with a Portuguese-style sauce made from coconut milk and curry and heat through before serving.

35 min

Easy

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Portuguese Sauce Four-Treasure Vegetables

Ingredients

Carrot (peeled and cut into strips) 140 g (5 oz)

Fresh straw mushrooms (trimmed and scored with a cross) 140 g (5 oz)

Broccoli (cut into small florets) 170 g (6 oz)

Napa cabbage (cut into pieces) 170 g (6 oz)

Oil 2 tbsp

Shallots (smashed) 2

Cornstarch 1 tbsp

Curry powder 1 tsp

Evaporated milk or cream 1/4 cup

Coconut milk 1/2 cup

Chicken stock 1/4 cup

Salt (for seasoning) to taste

Instructions

Prepare the vegetables

Peel the carrots and cut into 1×1×5 cm strips. Trim the fresh straw mushrooms, score a cross on the bottom with a small knife, and wipe clean with damp paper towel. Cut the broccoli into small florets. Cut the napa cabbage into 5×3 cm pieces.

Microwave the vegetables

Place each of the four vegetables in separate plastic bags. Carrots, fresh straw mushrooms and broccoli have similar cooking times, so they can be placed separately on the turntable and heated on high for 4 minutes. Remove and place in a colander to drain off excess water. Sprinkle a pinch of salt on each vegetable, add oil and toss to coat. Bag the napa cabbage and heat on high for 4 minutes. Remove, drain, sprinkle with salt, add oil and toss to coat.

Make the Portuguese sauce

Add oil and shallots to a 1-liter glass measuring cup and heat on high for 2 minutes. Stir in curry powder and cornstarch and heat on high for 2 minutes. Mix the Portuguese sauce ingredients together in a large bowl and heat on high for 2 minutes 30 seconds or until boiling, then pour into the measuring cup with the oil, curry powder and cornstarch and whisk until combined. Heat on high for 2 minutes. Taste for salt.

Plate and heat

Arrange the four vegetables on a serving plate, alternating colors for an attractive presentation. Pour the Portuguese sauce over the vegetables and heat on high for 2 minutes before serving.