The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 8 as a side dish

Vegetables, delicately seasoned and attractively presented, make
this dish perfect for an elegant banquet. The five treasures represent
the five Chinese signs of prosperity.

Use your own creativity in choosing the vegetables. This dish is
quite beautiful when vegetables are arranged on the platter with
complementary colors in mind.

1 lb. broccoli florettes, or asparagus with the tough ends removed

1 lb. baby carrots

1 15-ounce can straw mushrooms, drained

1 15-ounce can baby corn

3 medium tomatoes

Sauce mixture:

2 cups chicken stock
1 Tbsp. dry sherry
1 Tbsp. light soy sauce
1 tsp. sugar
2 Tbsp. cornstarch dissolved
in 4 Tbsp. cold water
1/2 tsp. Chinese sesame oil

Steam the broccoli or asparagus and carrots separately over boiling
water until barely tender. Drain in a colander. Run under cold water.
Drain. Blanch the drained mushrooms and corn separately in boiling
water for 15 seconds. Drain. Run under cold water. Drain. Blanch
the tomatoes in boiling water for 30 seconds to loosen the skins.
Remove tomates from water and peel, then cut into quarters and remove
the seeds. Combine the sauce ingredients.

Heat and stir until the sugar is dissolved. Add vegetables individually
to the sauce mixture and reheat. Drain the vegetables into the pan,
reserving the sauce mixture. Place mushrooms in the center of the
platter. Place other vegetables in a pinwheel design around the
edge of the mushrooms. Heat the sauce mixture to boiling. Add the
dissolved cornstarch and stir until thickened. Add the sesame oil.
Stir. Pour sauce over the vegetables. Serves 8, with other dishes.