Four Treasure Vegetable Platter Recipes
FOUR-TREASURE VEGETABLE PLATTER
Make and share this Four-Treasure Vegetable Platter recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under running water. Trim and halve mushrooms. Cut bell peppers lengthwise into thin strips, then cut strips crosswise in half.
- Combine scallions, ginger, garlic, and pepper flakes.
- Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
- Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, stirring constantly. Add carrots and corn; toss to coat and heat through. Serve hot.
Nutrition Facts : Calories 244.4, Fat 9.4, SaturatedFat 0.9, Sodium 747.4, Carbohydrate 35.1, Fiber 6.2, Sugar 15.4, Protein 7.9
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
FOUR TREASURE CHICKEN SOUP
Make and share this Four Treasure Chicken Soup recipe from Food.com.
Provided by Tonkcats
Categories Clear Soup
Time 45m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
- Reserve remaining water chestnuts and onions.
- In a large saucepan mix broth, sherry and garlic powder; boil.
- Drop chicken mixture by teaspoonfuls into broth.
- Add carrots and simmer 3 to 4 minute.
- until meatballs are cooked.
- Add remaining water chestnuts, green onions and pea pods.
- heat through and serve immediately.
- From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.
Nutrition Facts : Calories 831.9, Fat 20.9, SaturatedFat 5.9, Cholesterol 72.6, Sodium 6059.5, Carbohydrate 81.4, Fiber 12.2, Sugar 20.8, Protein 66.6
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