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Stir-Fry Sweet 4 Color Vegetables

by Che-Cheh on September 9, 2011 8,106 views

in Side Dish, Stir-Fry, Vegetable


This delicious 4 color vegetables dish is a joint effort ‘invention’ by my dad and yours truly. Dad chooses the 4 vegetables while I cook ‘em with no direction in particular. I ended up with a sweet dish and this beautiful dish works really well with rice that are wrapped in Korean dried seaweed sheet. Yum!

Stir-Fry 4 Color Vegetables

Amazing colors.

Cabbage, Red Cabbage, Capsicum, Carrot

Main ingredients: Orange, red, white and purple from carrot, capsicum, cabbage and red cabbage. Good vitamins! Just chop ‘em to whatever size you prefer.

Let’s start cooking. Heat some oil in wok.

Stir Fry Garlic, Ginger, Dried Shrimp

In medium heat, stir fry garlic, ginger and dried shrimp until fragrant.

Add Red Cabbage

Turn to high heat, add red cabbage and apple cider vinegar. Stir-fry for 1 to 2 minutes. Reason for adding red cabbage first is because the leaves are thicker. It will take longer than the rest to cook.

Apple cider vinegar is added to prevent red cabbage from turning blue. You can use lemon juice as sub.

Add Cabbage, Capsicum, Carrot

Next add cabbage and again stir-fry for a minute or two. Then add capsicum and carrot.

Stir Fry

Now add oyster sauce, sugar and water. I add water to give the dish some liquid. As for the sugar, 1 teaspoon is my perfect taste but do begin with 1/2 teaspoon sugar and adjust according to your personal taste.

Sugar is added to offset the sourish acidic taste of the vinegar used.

Now lower heat to medium and stir fry until vegetable is cooked. Lastly add dash of pepper. Serve hot with rice. Hope you like it.

Stir-Fry 4 Color Vegetables

The sweet 4 color dish! Because it’s sweet, eating with a lil’ bit of salty side dish like dried seaweed sheet (as mentioned earlier) will shift your palate to another degree. Absolutely heavenly! Ginger, garlic and dried shrimp makes the dish very aromatic.

Print This Recipe Print This Recipe
Stir-Fry 4-Color Vegetables
Serves 3-4

5 red cabbage leaves
5 ‘white’ cabbage leaves
1 small red capsicum
1/2 carrot
3 cloves garlic, chopped
a handful of dried shrimps, soaked
1 thumb size ginger, finely sliced

1 1/2 tablespoon oyster sauce
2-4 tablespoons water
1 teaspoon apple cider vinegar
1 teaspoon sugar (begin with 1/2 teaspoon sugar and adjust to your personal taste)
dash of pepper

Method:
1. In medium heat, add oil in wok.

2. Stir fry garlic, ginger and dried shrimps until fragrant.

3. Turn to high heat, add red cabbage and apple cider vinegar. Stir-fry for 1-2 minutes.

4. Next add cabbage. Stir-fry for 1-2 minutes again.

5. Lastly add carrot and capsicum. Mix in oyster sauce, water and sugar.

6. Lower heat to medium, stir fry until vegetable is cooked. Add pepper. Turn off heat.

{ 4 comments… read them below or add one }

smallkucing September 9, 2011 at 2:24 pm

very colourful. SUrely this will makes kids likes vegetable

Reply

Che-Cheh September 9, 2011 at 6:11 pm

I bet they will love it since this is a sweet dish. :)

Reply

purabi naha September 13, 2011 at 2:22 pm

Very colourful and I loved the sugar in it! Wow, this recipe is so different!!

Reply

Che-Cheh September 13, 2011 at 6:52 pm

Thanks! :)

Reply

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