U.H. Kitchen

Serving: 1 pax

Time: 1 hr

Equipment: Non stick pan, knife, chopping board, oven.

Ingredients: Chicken sausage, carrot, spinach, mushroom, baby corn, cabbage, lady finger, cherry tomato, Shanghai bok choy, parsley, garlic flake, butter.

Workflow:

1. Score the chicken sausage, put on baking tray, spray some oil.
2. Peel and roll-cut carrot into small pieces, blanch it with salt water and drain it.
3. Cut the baby corn, blanch it and drain it.
4. Pluck spinach, wash and soak in water with salt.
5. Slice cabbage, remove thick stalk.
6. Cut Shanghai bok choy, separate the stem and leave part, soak in water with salt.
7. Cut mushroom.
8. Halve cherry tomato.
9. Chop parsley.
10. Slice lady finger.
11. Drain all the veggie if soaked.
12. Bake the sausage in oven at 180, 7 min.
13. Heat up the frying pan, stir fry cabbage until soft, add in lady finger, salt, pepper, butter, Japanese chili flakes, garlic flake, stir for a while, plate.
14. No need wash the pan, same pan, stir fry the stem of Shanghai bok choy with a bit of oil, put in cooked carrot, salt, pepper, garlic flake, stir for a while, plate.
15. Stir fry the leave of Shanghai bok choy and baby corn, salt, pepper, plate.
16. Stir fry the spinach and mushroom, salt, pepper, garlic flake, plate.
17. Stir fry cherry tomato, salt, pepper, put in a bowl.
18. Plate the sausage on in the middle of the veggie platter, use cherry tomato to decor.
19. Sprinkle with chopped parsley. Serve and enjoy.

Review: I had too many kinds of veggie with little balance, so I decided to do this veggie platter to clear them. I pair up 2 items together, with different color. That’s why I pair lady finger with cabbage. With similar seasoning to most of the veggie, so I did not wash the pan. However, if you choose to have very distinct flavor and taste for the veggie, then you have to wash the pan, at least rinse with water. I enjoy this dish with the potato salad. Both dishes balance each other’s taste. If you are vegan, just remove the sausage from the recipe, the 2 dishes are basically all veg.

Things to note: When doing this dish, you have to be fast from step 13 to 17. That’s why I finished cutting all the veggie before I start to fry. I fry the cabbage first because it takes time to soften and cooked. The spinach is last because it cooks easily and start to turn color after a while. In the frying process, no need to cover the pan with a lid. Most of the green veggie start to turn unpleasant color if the pan is covered.

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