Assorted Vegetables with Tianjin cabbage Recipe

Assorted Vegetables with Tianjin cabbage


  • 1/2 dikon radish, peeled and cut in julienne
  • 1 carrot, peeled, sliced and cut into flowers
  • 2 stalks of green onions, chopped
  • 4 white asparagus spears, cut into 3 cm sections
  • 1 small zucchini, sliced into 5 cm long stripes
  • 1 small yellow bell pepper, deseeded and sliced
  • 2 stalks of celery, sliced
  • 1 teaspoon of ginger root, grated
  • 1 tablespoon of Tianjin preserved cabbage
  • 2 tablespoons of oil
  • 1/2 cup of vegetable stock
  • pinch of sugar
  • 1/2 tablespoon of cornstarch

How to make Assorted Vegetables with Tianjin cabbage

  1. Blanch asparagus and carrot.
  2. Heat oil in wok, fry ginger till fragrant, add celery, bell pepper, zucchini, daikon and Tianjin , fry about 4 minutes, add asparagus and carrot.
  3. Pour in vegetable stock and sugar, mix well, add cornstarch mixed with 1 tablespoon of water, mix well.
  4. Serve sprinkled with green onion.
Question from the Chef

“What's your favorite way to cook with preserved vegetables?”

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