KEN HOM'S STIR FRIED MIXED VEGETABLES
I've just cooked this with Ginger and Chilli Baked Fish (recipe no. 72665). Thought you might like to try it too.
Provided by HappyBunny
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Separate the broccoli florets and peel and thinly slice the stems on the diagonal; Cut the asparagus into 4cm pieces; Cut the chinese leaves into 4cm strips; Halve the baby corn lengthways or leave it whole.
- Blanch the broccoli in a large pot of boiling salted water for 3 minutes; Drain and plunge them into cold water to stop them from cooking.
- Heat a wok or large frying pan until hot; Add the oil and when it is very hot and slightly smoking, add the shallots and chillies and stir fry for 1 minute; Then add the baby corn and the asparagus; Stir fry for 30 seconds, then add the fish sauce and water, bring the mixture to the boil, cover and cook over high heat for 2 minutes.
- Then add the broccoli and Chinese leaves together with the oyster sauce, sugar and salt; Continue cooking over high heat for 3 minutes or until the vegetables are cooked.
- Serve immediately.
CURRIED MIXED VEGETABLES
Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
- In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.
Nutrition Facts : Calories 496.3, Fat 17.4, SaturatedFat 2.3, Cholesterol 1.2, Sodium 437.3, Carbohydrate 71.3, Fiber 12.8, Sugar 13.3, Protein 21.6
KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL
A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour
Provided by Ken Hom
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
- Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
- Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 2.07 milligram of sodium
BEEF STIR FRY - KEN HOM
Beef and noodle stir fry
Provided by katenchris
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1.For the beef, place the beef strips into a bowl and add the light soy sauce, rice wine and cornflour and mix well. Leave to marinate for 10-20 minutes.
- 2.Heat a wok until very hot and then pour in the oil.
- 3.Add the marinated beef and stir-fry for one minute, or until browned all over. Remove the beef with a slotted spoon and set aside.
- 4.Add the onions to the wok and stir-fry for 1-2 minutes
- 5.Pour in the water and cook for three minutes.
- 6.Drain off the juices collected from the beef and add to the wok.
- 7.Add the oyster sauce and stir for a minute then return the beef to the wok and add the mint leaves. Continue to stir-fry for one minute then remove from the heat.
- 8.For the noodles, soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water.
- 9.Cut the noodles into 7.5cm/3 in lengths.
- 10.Heat a clean wok until hot, then add the groundnut oil. When it is very hot and slightly smoking, add the black beans, spring onions, garlic and ginger and stir fry quickly for 15 seconds.
- 11.Add the carrots and stir fry for two minutes.
- 12.Add the bean curd and Chinese flowering cabbage or pak choi and carefully mix together without breaking up the bean curd.
- 13.Add all of the remaining ingredients, except the sesame oil and cook the mixture over a gentle heat for about two minutes.
- 14.Now add the drained noodles and sesame oil and cook for a further three minutes.
- 15.To serve, ladle some of the noodles and sauce into individual bowls or into one large serving bowl. Place the stir fried beef alongside, garnish with the spring onion and serve at once.
ROASTED MIXED VEGETABLES
I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang
Provided by MimiKooks
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In a bowl, toss vegetables, oil, vinegar and rosemary.
- Season with salt (preferably sea or coarse) and pepper.
- Spread on baking sheet.
- Roast 15 minutes until crisp-tender.
Nutrition Facts : Calories 247, Fat 21, SaturatedFat 3, Sodium 24.8, Carbohydrate 12.8, Fiber 3.8, Sugar 8.7, Protein 3.8
STIR-FRIED CHICKEN WITH GINGERED VEGETABLES
This healthy stir-fry is also delicious. Why go out and pay restaurant prices when you can eat so well at home?
Provided by Annacia
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a medium pot of salted water to a boil.
- Meanwhile, season the chicken with salt and pepper.
- Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
- When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
- Turn off the heat and transfer the chicken to a plate.
- Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
- Drain and set aside.
- Add the sesame oil and garlic cloves to the wok.
- Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
- Remove the garlic, add the ginger and cook for another minute.
- Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
- Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
- Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
- Serve immediately over a bed of rice.
STIR FRY MIXED VEGETABLES WITH SPICY TONKATSU SAUCE
Make and share this Stir Fry Mixed Vegetables With Spicy Tonkatsu Sauce recipe from Food.com.
Provided by foodart
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a wok add water to cover halfway and bring to a boil. Add 1 tsp salt and 2 tsp onion garlic blend and return to a boil. Add in the Chinese broccoli for 1 minute and zucchinis, onions and after 1 minute pour into colander to drain.
- In a wok lightly coat with oil add black mushroom and sauté to 2 minutes add the oyster mushroom and sauté for 1 minute more. Pour in chicken broth, oyster sauce and soy sauce and return to a boil and reduce about 75 percent. Add in the vegetable mixture with tonkatsu sauce, rice wine, chili oil, sugar and salt to taste. Top with sesame seeds.
Nutrition Facts : Calories 170.1, Fat 1.7, SaturatedFat 0.3, Sodium 526.3, Carbohydrate 31.3, Fiber 9.3, Sugar 10.7, Protein 11.4
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