Chinese Chunky Vegetables

4.0/5 rating (4 votes)
  • Ready in: 10-15 minutes
  • Serves: 6
  • Complexity: easy
Chinese Chunky Vegetables


  • 2 carrots, sliced 1-inch thick rounds
  • 1 large christophene, peeled, seeded and cubed
  • 2 large sweet peppers cut into large pieces
  • 1 small head broccoli, cut into florets
  • 1 cup dried Chinese mushrooms
  • 1 cup sliced water chestnuts
  • ½ head cabbage, chopped
  • 1 medium onion chopped
  • 1 tbsp chopped fresh ginger
  • 2 garlic cloves, chopped
  • 3 tbsp vegetable oil
  • 1 tbsp sesame oil
  • Sauce
  • 1½ heaping tbsp corn flour
  • 1-cup water
  • 1 tbsp hoi sin sauce
  • 1 tbsp oyster sauce
  • 1 tsp chili garlic paste
  • 1 tsp ketchup
  • 1 tbsp dark soy sauce
  • 1 tsp five spice powder
  • ½ tsp all purpose seasoning
  • ¼ tsp ground black pepper
  • Pinch of salt


  1. Soak the dried Chinese mushrooms in water for half hour or until re-hydrated. Slice into halves and set aside.
  2. Prepare the sauce. Dissolve the corn flour in the water. Add the remaining ingredients and mix well until smooth.
  3. Heat a wok or large skillet over high heat. When the pan is hot add the oil (vegetable and sesame). Swirl to ensure the oil coats the pan.
  4. Add the onion, ginger and garlic, stirring quickly. Add the carrots and the christophene. Cook for a minute. Add the sweet peppers, broccoli, mushrooms and water chestnuts. Continue to mix well for a few minutes. Add the cabbage and combine. Add a little water to the vegetables and cover the wok for 1 - 2 minutes.
  5. Uncover and add the sauce. Stir the sauce into the vegetables. The sauce will begin to thicken. Continue mixing to coat the vegetables with the sauce for 1 -2 minutes more.
  6. Taste and adjust seasonings. You may drizzle a little sesame oil over the finished vegetables just before serving.

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