“Originally, this recipe was called ‘Spicy Assorted Vegetables.’ I’m not sure why because there really isn’t any spice to this, though some added chili oil would do the trick. This is a nice simple side dish with a good flavor. Grandma’s recipe called for cucumbers, but don’t like warm cucumbers, so I use zucchini instead.” – April Ferre
Chinese Assorted Vegetables
Ingredients
- 2 Tablespoons Dry Sherry
- 4 Teaspoons Soy Sauce
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 1/4 Cup Oil
- 3 Cloves Garlic Minced
- 1/4 Head Cabbage In Bite Size Pieces
- 1 Cucumber Sliced, or Substitute Zucchini
- 1 Large Carrot Sliced & Parboiled
- 4 Radishes Sliced
- 8 Ounces Cremini Mushrooms Sliced
Instructions
- In a small bowl, combine sherry, soy sauce, salt and sugar. Whisk well and set aside.
- Heat oil in wok or large Dutch oven. Sauté garlic for 30 seconds.
- Add all vegetables and stir-fry briskly for 1 minute. Add sauce and stir-fry for 3 minutes.
- Serve hot, at room temperature or chilled. Serves 2 as a main course or 4 to 6 Chinese style.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng. Revised 2025 – April Ferre
