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!
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.
In medium heat, stir fry garlic, ginger and dried shrimp until fragrant.
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.
Note: Apple cider vinegar is added to prevent red cabbage from turning blue. You can use lemon juice as sub.
Next add cabbage and again stir-fry for a minute or two. Then add capsicum and carrot.
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.
Note: 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.
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.
Stir-Fry 4-Color Vegetables
5 red cabbage leaves
5 ‘white’ cabbage leaves
1 small red capsicum
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
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.