CHINESE-STYLE VEGETABLE AND VEAL STEW
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
- Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
- Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
- Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
- Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1472 milligrams, Sugar 12 grams, TransFat 0 grams
CUMIN BOK CHOY STEW
Bok choy is one of the popular leafy-vegetables very low in calories. Nonetheless, it is very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.100 g of bok choy contains just 13 calories. It is one of the recommended vegetables in the zero calorie or negative calorie category of foods which when eaten would add no extra weight to the body but in-turn facilitate calorie burns and reduction of weight. Unlike the stir-fried methods ,this Cumin bokchoy delight which is the method of partly boiled ,keeps the Ascorbic acid(VIt.c) and other Anti-oxidant phytochemicals as intact as possible.moreover the herbs used in the preparation makes it the best detoxifyng dish.
Provided by madhus recipes 4 he
Categories Stew
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- 1.Heat olive oil in a skillet over medium heat. Add garlic ,green gram, cumin and ginger subsequently.
- 2.as the cumin pops out add onions and fry till it turns into brown colour.
- 3.add water along with the bokchoy.simultaneously add salt as well.
- 4.boil for 5 minutes ,if the stalks are not boiled, keep it still on the medium flame for another 2 or three minutes.
- 5.add saffron powder and put of the flame.add r chilly flakes, parsley,basil and thyme and stir well .when it is still hot.
Nutrition Facts : Calories 169.3, Fat 14.4, SaturatedFat 2, Sodium 1858.6, Carbohydrate 9.7, Fiber 2.8, Sugar 3.2, Protein 2.9
COWBOY STEW II
I learned this recipe in the Boy Scouts and it is the perfect recipe for guys living on their own. It's quick and easy and very difficult to mess up. If you have a slow cooker, let it stew for a day or so. You'll be ready to go out and herd cattle after eating this! Serve with large pieces of crusty white bread.
Provided by FTROOP1965
Categories Soups, Stews and Chili Recipes Stews Beef
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.
- In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!
Nutrition Facts : Calories 298.6 calories, Carbohydrate 39.2 g, Cholesterol 34.9 mg, Fat 10.3 g, Fiber 7.6 g, Protein 16.7 g, SaturatedFat 3.7 g, Sodium 1090 mg, Sugar 9.9 g
SLOW COOKER RED CURRY BEEF POT ROAST
When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h
Yield 6
Number Of Ingredients 23
Steps:
- Generously season beef chuck roast with salt and pepper.
- Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
- Spread chopped onions in slow cooker; place browned roast on top of onions.
- Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
- Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
- Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
- Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
- Remove meat from the broth. If desired, skim some fat from the surface of the broth.
- Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
- Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
- Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
- Ladle into serving bowls and garnish with chopped peanuts and cilantro.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g
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