Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Asian Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Sunday 18 January 2015

Asian Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Asian Vegetable Recipes Biography

Source:- Google.com.pk

Shiitake Fried Rice:

Ingredients

    Coarse salt and ground pepper
    11/2 cups brown rice
    1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
    2 large eggs, lightly beaten
    1 pound shiitake mushrooms, stems removed, thinly sliced
    3 garlic cloves, minced
    2 tablespoons minced, peeled ginger (from a 2-inch piece)
    1/4 to 1/2 teaspoon red-pepper flakes
    1 cup frozen shelled edamame, thawed
    4 scallions, thinly sliced on the diagonal
    3 tablespoons fresh lime juice
    2 tablespoons soy sauce

Directions

    Bring a large saucepan of salted water to a boil; add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.

    In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.

    In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.

Snappy Pea Pods Recipe:
Ingredients

    1/2 pound sliced fresh mushrooms
    1 small onion, thinly sliced
    1 tablespoon sesame oil
    3/4 pound fresh or frozen sugar snap peas
    1/2 cup chicken broth
    1/4 teaspoon salt
    1/4 teaspoon pepper

Directions

    In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon. Yield: 4 servings.

Chinese-Style Zucchini Recipe:
Ingredients

    1 pound medium zucchini, thinly sliced
    4 teaspoons olive oil
    2 garlic cloves, minced
    2 tablespoons reduced-sodium soy sauce
    1/2 teaspoon sesame seeds, toasted

Directions

    In a large nonstick skillet, saute zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in soy sauce; sprinkle with sesame seeds. Yield: 4 servings.
Broccoli with Sesame Recipe:
Ingredients

    1 package (10 ounces) frozen broccoli spears
    1 tablespoon vegetable oil
    1 tablespoon soy sauce
    1 tablespoon sugar
    2 teaspoons vinegar
    2 teaspoons sesame seeds, toasted
Directions

    Cook broccoli according to package directions. Meanwhile, in a small saucepan, combine oil, soy sauce, sugar and vinegar; heat on medium until sugar is dissolved and mixture is hot. Drain broccoli; place in a serving bowl. Drizzle with soy sauce mixture and sprinkle with sesame seeds.Bok Choy with Soy Sauce and Butter:
(If you're a new visitor to Kalyn's Kitchen who found your way here from the article in Woman's World Magazine, welcome. You can find archives links by category for the recipes featured on my blog in the left sidebar. On the category page it tells what phase of the diet I believe each recipe is suitable for. I've been eating the South Beach way since August of 2004 and writing this blog since April of 2005, so if you're any phase one of the diet, you'll find a lot of good recipes in the archives.

It's interesting that people think of lower carb eaters as eating mostly meat, eggs, and cheese, but actually since I started eating the South Beach Diet way, I probably eat more vegetables than I've ever eaten in my life. Earlier I posted about Stir-Fried Bok Choy with Hoisin Sauce. Visually it's very similar to this dish, but the taste is quite different. If you haven't cooked bok choy, I recommend it highly.

Bok Choy with Soy Sauce and Butter
(Makes about 3 servings, recipe adapted slightly from The Gourmet Cookbook)

Ingredients:
2 T water
1 T soy sauce
1 T oyster sauce
1 T vegetable oil (I used peanut oil)
1 head bok choy, ends trimmed and cut crosswise into strips and washed if needed
1/2 tsp. salt, or less
1 T butter

Instructions:
Combine water, soy sauce and oyster sauce and set aside.

Heat wok or heavy frying pan until very hot, about 1-2 minutes, then add oil and heat about 30 seconds more. Add bok choy and salt and stir-fry for 2 minutes.

Add soy sauce mixture and butter and stir fry 2-3 minutes more, until bok choy is slightly crisp, but getting tender. Serve hot.

Asian Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics