A Four Seasons Platter is a fancy small nibbles platter traditionally presented during a Chinese wedding feast. Spring, Summer, Autumn, and Winter are represented by four different appetisers or hors d’oeuvres. They aim at reflecting the characteristics of various seasons by offering two or more food items. There will be more than four choices on the Chinese food platter in this case.
Pork, shrimp, chicken, beef broccoli, carrots, and water chestnuts are served in a brown sauce in the Chinese “Four Seasons” dish. This Chinese food recipe comes in various flavours, including a vegetarian version with broccoli, cauliflower, carrots, and baby corn.
The chef’s perception of what constitutes a season is up to them. As a result, no two Four Seasons Platters are ever the same. Every restaurant has its specialty, which can change based on how much money a customer is ready to spend. Of course, some plates are more opulent and elegant than others.
- 1 Small canned baby corns (represents Spring)
- 1 Celery heart (represents Summer)
- 225 g – Fillet of Pork (represents Autumn)
- 25 g – Chinese dried mushrooms (represents Winter)
- 3 Tablespoons oil
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 1 Tablespoon Soy Sauce
- 2 Tablespoon Wine or you may use dry sherry
- Soak the mushrooms for 20 minutes in warm water before discarding the hard stalks
- Cut celery into small pieces
- Remove the tiny corns and drain them
- Heat the oil. You may use a frying pan for this
- Stir-fry the pork until it turns a different colour
- Remove the pork from the wok, then pour in the remaining oil and heat it up
- Add the salt, sugar, and pork to the entire mushrooms and other veggies
- Stir in the soy sauce and rice wine or sherry a few times
- Your 4 season Chinese food is ready when the sauces bubble; it makes sure the veggies absorb the flavour.
Enjoy your home-cooked delicious 4 seasons Chinese food!