Four Vegetables in Portuguese Sauce
1 min readPu ZhiJu Si shu
2 tablespoons groundnut or vegetable oil
12 tablespoons peeled and finely chopped fresh root ginger
1tablespoon finely chopped garlic
1tablespoon finely chopped spring onions
1large onion, thinly sliced
500g Chinese leaves, cut into 5 cm(2 inch) pieces
250g carrots, peeled and cut into 5 cm(2 inch) pieces
250g potatoes, peeled and cut into 5 cm(2 inch) pieces
400ml canned coconut milk
1tablespoon light soy sauce
1tablespoon dark soy sauce
1tablespoon shaoxing rice wine or dry sherry
3tablespoons Madras curry paste
1tablespoon sugar
1teaspoon salt
freshly ground black pepper
chopped spring onions, to garnish
Originating in Portuguese Macao, this vegetable dish is accented with the touch of curry. This recipe makes an excel-lent vegetarian dish that goes very well with rice.
1. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, add the ginger, garlic and spring onions and stir-fry for 20 seconds. Then add the onion and stir-fry for 2 min-utes or until lightly browned and soft. Add the Chinese leaves and stir-fry the mixture for 1 minute, then add the carrots and potatoes. Add the coconut milk and the rest of the ingredients to the wok and bring the mixture to the boil.
2. Transfer the contents of the wok to a saucepan. Cover, reduce the heat and simmer for 30 minutes. Garnish with chopped spring onions and serve at once.
