I want to cook a good stove vegetable meal, different one every night.? - vegetable meals
I am a bad cook, but I really want to learn.
I ask only basis for learning the different types of flour to cook easily and Vegatable one of your favorites that you can share with me.
Thanks
Saturday, January 2, 2010
Vegetable Meals I Want To Cook A Good Stove Vegetable Meal, Different One Every Night.?
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I hope that this assistance
SWEET AND SOUR VEGETABLES
1 pound frozen oriental vegetables
Peanut oil (for frying)
Sauce:
1 tablespoon cornstarch
Ginger 1 / Section 2 inch fresh, peeled, cut
1 / 2 cup of pineapple pieces, drained and reserved
3 tablespoons brown sugar
1 tablespoon rice vinegar
1 / 2 teaspoon soy sauce (or salt to taste)
1 / 2 cup syrup or pineapple juice (canned)
1 clove garlic, minced
Combine sauce ingredients in small bowl and set aside.
In a wok, heat the oil and 2 tablespoons peanut oil until sizzling hot. Add vegetables and sauté over high heat until they are lightly browned around the edges, but bright and lively, and very tender. Vegetable oil in a wok must be very hot to make it boil - cook quickly and for a short time. Remove vegetable platter.
In the vacuum, even a hot wok, drain them, but all 1 Oil v. tea. Add the sauce ingredients in the same order as in the list. Bake 5 minutes or until the sauce is transparent and the corn starch has CooKED. Garlic in the final minutes to enable (not too brown).
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FRESH VEGETABLE SOUP
1 can chicken broth
3 chicken base T
2 liters of water
Pepper 1 / 4 c. Tea
Salt 1 / 8 tsp tea
1 inch piece ginger, peeled and crushed
2 bay leaves
8 cloves garlic, crushed
2 stalks celery, cut into thin slices
1 / 2 Bermuda onion, finely chopped
1 large red bell pepper, chopped
12 baby carrots, sliced
1 leek, finely chopped
5 Mushrooms, sliced
1 scallion, cut into pieces an inch
Put everything in a pan and simmer gently for 1-2 hours, adding water if necessary. This makes a light, refreshing summer meal or appetizer.
For something more can be significant, a paste or a few ravioli dumplings for 10-15 minutes before serving the soup to a boil first. Or it can be served over fresh noodles.
Salt and pepper and remove from heat. Serve with bread Italian bread with garlic, butter and Parmesan cheese.
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Vegetable Lo Mein
3 / 4 kg of fresh pasta
6 Chinese mushrooms, soaked in water
3 sticks celery, large, cut 3 "lengths
2 bamboo shoots, sliced
1 cup bean sprouts
2 tablespoons oil
Salt 1 / 2 teaspoon
1 cup vegetable or chicken broth
Sugar 1 / 2 teaspoon
Cook pasta in boiling salted water until just done, about 4 minutes. Drain and rinse briefly under cold water.
Stir to prevent a small amount of oil that stick together. Sauté mushrooms, celery, bamboo shoots and bean sprouts in oil. With salt and broth, oyster sauce and sugar.
Push vegetables up side of wok and add noodles, mix to a boil, then stir vegetables.
Add a teaspoon of cornstarch mixed with a teaspoon of water if you want a thick sauce.
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