I have always wondering how the cooked cauliflower and broccoli served in restaurants appear to be so beautiful and sharp in colour. The recipe shared by Steamy Kitchen clear my midst. The secret to maintain the colours lies in the cooking method. There vegetables just need to be briefly boiled and not stir-fried. A colourful vegetable dish would never fail to spice up the diners.

~Happy Cooking~

Tagged: CNY dishes, Medium, Vegetables