Four-Treasure Vegetable Platter

"From "Chinese New Year", Good Food Magazine February 1988"
photo by lazyme photo by lazyme
photo by lazyme
photo by Outta Here photo by Outta Here
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 5mins




  • Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under running water. Trim and halve mushrooms. Cut bell peppers lengthwise into thin strips, then cut strips crosswise in half.
  • Combine scallions, ginger, garlic, and pepper flakes.
  • Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
  • Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, stirring constantly. Add carrots and corn; toss to coat and heat through. Serve hot.

Questions & Replies

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  1. lazyme
    Nice side dish. We really enjoyed how simple this was and how nicely everything tasted together. Thanks, Jackie, for sharing. Made for Culinary Quest 2014.
  2. Outta Here
    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.
  3. realbirdlady
    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).
  4. PalatablePastime
    This made a very nice side dish for an Asian meal of Chinese smoked ribs and rice. The flavor was simple but very nice with just the right amount of bite from the hot pepper. I did add celery to this as part of the ZWT4 Asian challenge to add more veggies. So basically this became your Five-Treasure Vegetable Platter. We enjoyed much and I am sure this is a recipe I will turn to time and again when preparing certain Asian dishes that are short on veggies. Made for ZWT4 as a member of Kumquat's Kookin' Kaboodles. Thanks much! ~Sue


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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