Vietnamese Recipes & Cuisines (Vegetables)

 Four Kinds of Braised Vegetables Recipe

Ingredients : Serves 4-6

1 can

15 small

4 medium


1 tablespoon

1 1/2 teaspoons

1 1/2 teaspoons

1 1/2 tablespoons

4 cups

3 tablespoons

1 tablespoon

White asparagus or 16 fresh green tips

Dry black mushrooms or 1 can button mushrooms

Fresh tomatoes

Green vegetable heart or broccoli

Soy sauce



Cornstarch, to make paste

Soup stock


Chicken grease (optional)

Method :
  • Place canned asparagus (with juice) into bowl, steam for 15 minutes until hot.

  • Cut the green vegetable heart to 2 1/2 inches long. Cook in boiling water for about 2 minutes.

  • Plunge into cold water and immediately squeeze dry.

  • Peel and cut each tomato into 5 slices (4 from outside and 1 from tip). Soak mushrooms in warm water and remove the stem. Reserve its water.

  • Cook the green vegetable with 2 cups boiling soup stock, add 1 teaspoon salt, and 2 tablespoons oil.

  • Remove after 2 minutes using a strainer, let drain dry. Lay attractively on large round platter in 2 sections. Reserve the soup in frying pan.

  • Add tomato into the same soup and cook about 1/2 minute. Remove and lay on platter in 2 sections near green vegetable and discard the soup. Lay drained asparagus in remaining section of the platter.

  • Heat 2 tablespoons oil. Fry the mushrooms. Add 2/3 cup of reserved mushroom water or soup stock. Add 1 tablespoon soy sauce, cook about 2 minutes. Thicken with 1/2 tablespoon cornstarch paste, pour in the centre of the platter.

  • Boil 1 cup soup stock, season with 1/2 teaspoon salt. Add 1 tablespoon cornstarch paste and cook until thickened.

  • Sprinkle in 1/2 tablespoon chicken grease, pour on the three kinds vegetable parts, not over the mushrooms.

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