Wondering what can you cook with the mixed vegetables you have stocked other than fried rice? Here are 3 mixed vegetables recipes that you will love!
Frozen and canned mixed vegetables is a food product that needs no introduction. The mixed bag of carrots, corn, and peas are a common sight in every Asian’s refrigerator as they have a long shelf life and are so easy to cook. That also makes them one of the most stocked vegetables products during the current Covid-19 situation.
However, being hardy doesn't make them boring! In fact, you can even use them in all three meals of the day. Here’s how!
Breakfast: Scrambled Egg Wrap with Mixed Vegetables
Lunch: Easy Seafood Mui Fan
Dinner: Bakwan Kepiting
3 mixed vegetables recipes that you will love!
These three recipes are of different cooking techniques and various cuisines. But you’d be surprised to know that these they only require one packet of Del Monte’s Mixed Vegetables!
Del Monte’s Mixed Vegetables are certified as a healthier choice by the Health Promotion Board for being lower in sodium and they are shelf-stable and ready to eat anytime. Packed in a convenient tetra packet that is easy to open, no preparations or defrosting needed! You can store it in your cupboard and save freezer space.
Del Monte Mixed Vegetables are super convenient!
Simply drain away the broth that comes with it and your mixed vegetables are ready to add some colour and dietary fibre to your dishes!
Lift the tabs, squeeze, and tear along the perforated lines.
And you have fresh mixed vegetables that are ready for use!
Let’s start with the most important meal of the day: Breakfast.
Breakfast- Scrambled Egg Wrap with Mixed Vegetables
Nothing says "breakfast" more than scrambled eggs. This wrap is a great grab-and-go breakfast that you can meal prep the night before or quickly put together in just 10 minutes.
Scrambled Egg Wrap with Mixed Vegetables
Simply cook 50g of Del Monte Mixed Vegetables in some butter to give them a great rich flavour, then scramble your eggs. #Tip: if you are meal prepping, cook the eggs on the drier side so you won’t have a soggy wrap the next morning!
Scramble the eggs with the mixed vegetables to your desired texture.
Then place them in a middle of a wrap and roll it up.
Roll up the wrap
And there you have it! A lovely filling breakfast with carbs, protein, and dietary fibre all in one.
The mixed vegetables add a delicious sweet crunch that contrasts well with the savoury creaminess of the eggs. And don’t you think they make the wrap look prettier too?
A vibrant and colourful scrambled egg wrap!
For lunch, let’s have something closer to home.
Easy Seafood Mui Fan
Mui Fan is a local zi char, or Chinese food stall dish that you can find in South East Asia. If you haven’t had it before, the best way to describe it is like this- drizzle the thick gravy of hor fun over some delicious egg fried rice and that is Mui Fan.
You could call it fried rice with seafood gravy too!
Easy Seafood Mui Fan
Prepare the egg fried rice by cooking the eggs until they are about 70% done then add in the cooked rice. Be sure to break up the lumps of rice and coat each grain with egg.
Once it is done, pack the egg fried rice into a rice bowl, pressing down with a spoon. Set it aside.
Cook the egg fried rice and pack it into a rice bowl
The seafood gravy is rather easy to prepare as well.
Pre-fry your seafood first to give them a nice sear and colour and them set aside.
Then stir fry the garlic and add all the wet ingredients into the pan. After bringing it to a boil, thicken it with some cornflour water.
Lastly, add the mixed vegetables and seafood to the gravy and let them cook. Then plate!
Delicious thick seafood gravy
Mui Fan is such a comforting meal to have. Thick savoury gravy with crisp fried rice is a match made in heaven!
Usually Mui Fan is served with leafy vegetables like bok choy, but the mixed vegetables make this recipe so much easier to cook and more colourful! Who said that zi char dishes are difficult to cook?
An easy zi char dish you can enjoy at home!
But if you are still craving for more seafood, then check out what we have planned for dinner!
Bakwan Kepiting- Chicken and Crab Meatball Soup
Bakwan Kepiting is a traditional Nyonya meatball soup and topped with crunchy bamboo shoots. The soup is so rich and comforting and there is seafood in every component of the dish! No wonder it is a festive Peranakan dish that they serve during the Lunar New Year.
Bakwan Keipiting
Usually the meatballs are made with pork, but in this recipe, we are using chicken. You also can adapt this recipe to use any kind of meat you prefer.
Start with preparing the prawn soup by frying the prawn heads with some oil until they turn red. Then add in the chicken broth and mash the prawn heads to release the flavour.
Let the soup simmer for 10 minutes then remove the prawn heads and skim away the froth for a clear soup. Set it aside.
Simmer the soup for 10 minutes and skim away the froth
Meatballs are pretty easy to make!
Add all of the meatball ingredients into a bowl and mix well. Then separate and shape the mixture into small balls with your hands and set them aside.
Mix the ingredients together and shape into small balls
Before cooking the meatballs with the soup, stir fry your vegetables first. This helps to give the soup more flavour!
Heat some cooking oil in a pan and add the garlic, carrots, and bamboo shoots. Be sure to blanch your bamboo shoots to get rid of the metallic taste before cooking them.
Stir fry until the vegetables are half cooked.
Stir fry the vegetables first to give the soup more flavour
Now, we can prepare the dish!
Bring the soup to a boil and add the stir fried vegetables and mix well. Turn the heat down to a simmer and gently add in the meatballs, make sure not to break them.
Add some water if needed to the soup and let it simmer for 35 minutes to cook the meatballs and you are done!
Let the soup simmer for 35 minutes
The soup is every seafood-lover’s dream- rich and savoury! You can also taste the tender crabmeat and prawns in the meatballs which contrasts nicely against the crunch of the mixed vegetables. Serve them with a side of sambal belacan for some spice and your dinner is ready!
Serve with some sambal belacan for a spicy kick!
Let us know what you think!
These are the three recipes we have for Del Monte’s Mixed Vegetables. We hope you have enjoyed them and do let us know in our Facebook comments if you have tried them out.
Check out our other What’s in Your Cupboard? articles where we feature three yummy recipes for a common food product!
3 Easy Asian Rice Dishes For Breakfast, Lunch, and Dinner
Staying at home more due to the Covid- 19 situation and wondering what to cook for your meals? Our new What’s in Your Cupboard? series is for you! In this show, Allyn will take you through three amazing recipes that features one common food product you have in your stash at home. Each episode covers breakfast, lunch, and dinner, so your day’s menu is taken care of with just one food product!
Get the recipes here!
- 6 eggs
- 100 g Del Monte mixed vegetables
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp butter
- In a medium bowl, add the eggs, salt and pepper. Use a fork to beat eggs until combined. Set aside.
- In a large nonstick skillet, melt butter over low-medium heat. Add the mixed vegetables and cook for 1-2 minutes until mixed vegetables are warm.
- Pour egg mixture over the mixed vegetables and gently push the eggs around with a spatula to scramble them to your desired texture. #Tip: if you are meal prepping, cook the eggs to be drier so the wrap will not be soggy.
- Place the scrambled eggs in the middle of a wrap. Fold the sides inwards then carefully roll the wrap from the bottom up.
- Serve hot or store in the fridge for the next day.
- 100 g Del Monte mixed vegetables
- 3/4 cup cooked rice
- 4 medium prawns deshelled and deveined
- 1 egg whisked
- 1 clove garlic sliced
- 50 ml water
- 4 tbsp oyster sauce
- 3 tbsp Hua Diao Wine
- 1 tbsp cooking oil
- cornflour water 2 tbsp cornflour + 2 tbsp water
- 300 ml chicken broth
- Add 1-2 tablespoon of cooking oil and the cooked rice into the wok. Stir fry for 1 minute.
- Pour the whisked egg over the rice and stir fry for 2-3 mins. Add some salt and pepper to taste.. Set the fried rice aside.
- Add cooking oil, prawns, and squid into the wok. Fry for 1-2 mins until the seafood is half-cooked. Remove the seafood from heat.
- Add more oil if needed, then add and stir-fry the garlic till fragrant. Add the Hua Diao Wine, and enough water to cover the surface of the pan. Add the chicken stock and Oyster Sauce and stir well. Bring the gravy to a boil
- Add the cornflour water while stirring the gravy to thicken it.
- Add the mixed vegetables and seafood into the wok and fry for 1 to 2 mins.
- Place the fried rice on the plate and pour the gravy and ingredients over the rice.
- 8 prawn heads
- 115 g chicken bones
- 1/2 tbsp oil
- 500 ml chicken stock
- 115 g minced chicken
- 55 g minced prawn
- 115 g crab meat flakes not crab meat stick
- 100 g Del Monte mixed vegetables
- 1 egg yolk
- 1/2 tbsp cornstarch
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 cup bamboo shoots julienned and blanched
- 2 tbsp oil
- 1 clove garlic
- sambal belachan served on the side
- Fry the prawn shells in a large pot or wok with oil till fragrant and shells turn red.
- Add 500ml of chicken stock to the pot.
- Press the prawn heads to release the flavours. Simmer for 10 minutes.
- Skim the top or strain to retain a clear stock. Set aside.
- Mix minced chicken, minced prawns, flaked crab meat and mixed vegetables evenly.
- Add egg yolk, salt, pepper, and corn flour to bind the ingredients. Set mixture aside in fridge to season for 30 minutes.
- Heat oil and stir fry garlic till fragrant in a pan. Add bamboo shoots, followed by carrots. Set aside.
- Bring the stock from step 1 to a boil and add the stir-fried ingredients. Lower heat to medium and gently add the meat balls, taking care not to break them up. Allow meat balls to cook for about 5 minutes. Lower heat and simmer for 30 minutes.
- Serve with sambal belachan on the side.
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