Quadruple Veggies in HK Style Portuguese Sauce 葡汁燴四蔬 (港式)

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

curry powder

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric offers health benefits, and cumin is a budget-friendly alternative.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common herb and dried cilantro can be more affordable.

Apply Cooking Spray – a little to wok, then add in Cooking Oil – 2 TBsp.

Once cooking oil is warmed up, add in Onion – ½ in bite sized chunks. Wok fry until almost transparent, then add in Mirin – 1/3 cup, Chinese Cooking Wine – ¼ cup. Continue to fry until fragrant.

In the meanwhile, shake the Coconut Milk in the can to get it ready.

Red Bell Pepper – 1 (in bite sized chunks) goes in next, follow by: Garlic Powder / Onion Powder – a few shakes of each, Ground Cinnamon / Black Garlic Seasoning – a little of each. Stir fry to mix well.

Add in Portobello Mushroom -1 & Cauliflower – 1/3, both in bite sized chunks. Then continue with seasoning: Pink Salt – a little, follow by Coconut Milk – 2/3 can & Turmeric – several shakes and Shredded Coconut - ½ cup. Stir fry to mix and until fragrant.

To enhance the color & flavor, add in Dark Soy Sauce – ¾ TBsp + Chicken Bouillon – 1 tsp + Oat Milk – 1/3 cup + Almond Milk – ¼ cup. Stir well to combine the flavor.

Zucchini – 1 in bite sized chunks + Shredded Coconut 1/3 cup + Coconut Milk - 1/4 can go in last. Simmer until tender.

As the last enhancer, add in White Truffle Oil – a bit. Taste test to see if there is any additional seasoning needed.

Finally, add in Oat Flour – 2-5 TBsp per personal preference on thickness of sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens