Deluxe Vegetable Ball in Broth
This vibrant and crunchy vegetable medley is a feast for the senses, combining fresh white radish, carrot, green asparagus, and purple cabbage for a colorful, nutrient-packed dish. The star of the show is tender black fungus, blanched to perfection and placed at the center for a delightful contrast in texture. A drizzle of spicy chili oil and aromatic sesame oil elevates the flavors, adding a bold, savory kick. Perfect as a refreshing appetizer or light meal, this dish is as easy to make as it is delicious—simply slice, arrange, and dress for a healthy, eye-catching plate. Ideal for those who love crisp veggies with a touch of heat, this recipe brings together simplicity and bold flavors in every bite.
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
white radish🥩
carrot🥩
black fungusThe aromatics
🧅
green asparagus🧅
purple cabbageThe sauce & seasonings
🧂
chili oil🧂
sesame oilInstructions
1. Step 1
Clean and slice the white radish, carrot, green asparagus, and purple cabbage into strips.
2. Step 2
Arrange the sliced vegetables on a plate.
3. Step 3
Rinse the dried black fungus and blanch it in boiling water until it’s cooked.
4. Step 4
Place the cooked fungus in the center of the vegetable plate.
5. Step 5
Pour the selected sauce into a bowl and refrigerate it for later use.
6. Step 6
Mix a spoonful of chili oil and a small amount of sesame oil.
7. Step 7
Pour the mixed sauce over the vegetable dish and serve.
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