Shanghai Vegetables

Shanghai Vegetables 

When I presented this programme on TV ( Doordarshan), this episode( Singapore and Chinese Combo ) won a lot of applause.  My personal favourite. Chinese food is nutritive and pleasing to the eye. Very light on the stomach. I had an opportunity to taste this dish in one of my trips to China. Shanghai is a beautiful place. The food is very colourful. I am very happy to share this recipe with you.

I serve this Shanghai Vegetables with Singapore famous Mee Goreng( recipe to follow shortly ). Shanghai Vegetables goes well with Fried rice, noodles and with plain rice also.


Peeled, sliced and blanched carrots – 1/2 cup

Cauliflower florets – 1 cup ( blanched )

Broccoli florets – 1 cup ( blanched )

Thickly sliced babycorn – 1/2 cup ( blanched )

Diced green capsicum – 1 cup

Diced onions – 1 cup

Very finely chopped garlic flakes – 1 and 1/2 tablespoons

Salt to taste

Sugar – 1/2 teaspoon

To mix into a sauce 

Water – 1/2 cup

Cornflour – 1 and 1/2 tablespoons

Tomato Sauce – 3 tablespoons

Chilli powder – 1/2 teaspoon ( I have used Kashmiri chilli powder )

Honey – 2 teaspoons

Soya sauce – 1/2 teaspoon

Coarsely crushed black pepper – 1/4 teaspoon

( Mix all the above mentioned ingredients with a whisk. Cover and leave it aside till the time of use )

To Season

Oil – 4 tablespoons

Torn red chillies – 3 ( I have used Kashmiri red chillies ) ( de- seeded )

To Garnish 

Finely chopped spring Onion greens – little


Heat a big pan. Season. First fry the chopped garlic. Fry on sim flame till golden. Next, add the diced onions. Cook on sim flame till transparent. Next, add the diced green capsicum. Sauté on sim flame for 3 minutes. Add the blanched veggies. Add the salt to taste and sugar. Sauté on sim flame for 3 minutes. Add the sauce mixture. Cook on sim flame for 5 minutes.  The sauce would have combined very well with the veggies. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Can also add red and yellow bell pepper to the dish.

2) Do not over cook the veggies. The taste will change. A little crunch adds that little extra taste.

3) Blanching means plunging food ( usually vegetables and fruits ) into boiling hot water for a very short time. Then refresh in cold water to avoid discolouring . By blanching the colour is retained and the flavours are intact.

4) By using honey there is an extra flavour and a sheen on the veggies.




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