Four-Treasure Vegetable Platter

Make and share this Four-Treasure Vegetable Platter recipe from side dish. We really enjoyed how simple this was and how nicely everything tasted together. Thanks, Jackie, for sharing. Made for Culinary Quest 2014.Very well written recipe and very tasty! I am going to add some broccoli next time because I think the sauce would be great on broccoli. I cut the amount of vegies down to serve two, but made the full amount of sauce because I was serving this over steamed rice.This is a very straight-forward veggie stir fry and sauce, with clear instructions. I actually used green bell pepper, green chile pepper, radish, corn kernels, and carrots for the veggies (plus scallions and garlic).

Recipe by   
  • Prep
    45 mins
  • Cook
    20 mins
  • Serve in
    65 mins


  •   1 lb baby carrots, pared, trimmed
  •   1 (15 ounce) jar baby corn
  •   1 lb fresh mushrooms
  •   3 red bell peppers
  •   3 tablespoons minced scallions
  •   2 tablespoons minced fresh ginger
  •   2 1⁄2 tablespoons minced garlic
  •   1 teaspoon dried red pepper flakes
  •   3⁄4 cup chicken broth
  •   3 1⁄2 tablespoons soy sauce
  •   2 1⁄2 tablespoons chinese rice wine (or sake)
  •   2 tablespoons sugar
  •   2 1⁄2 teaspoons vinegar (Chinese black or 1-1/2 t. Worcestershire sauce)
  •   2 1⁄2 teaspoons cornstarch
  •   1 teaspoon oriental sesame oil
  •   3 tablespoons safflower oil (or corn oil)


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