Nyoyo Cooked Vegetables Recipes
NYOYO (COOKED VEGETABLES)
Make and share this Nyoyo (Cooked Vegetables) recipe from Food.com.
Provided by FDADELKARIM
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion & peppers in oil until until limp. Add tomatoes and simmer for 5 more minutes.
- Meanwhile combine beans, corn and spices. Stir in with the onions then cover and simmer for 15 minutes. Adding a little water if necessary. Serve over rice.
STIR-FRIED CHINESE VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
- Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
- Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
- Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
- Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
BUDDHA'S DELIGHTFUL VEGETABLES
Make and share this Buddha's Delightful Vegetables recipe from Food.com.
Provided by TasteTester
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine sauce ingredients in medium bowl and blend well. Set aside.
- Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
- Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.
Nutrition Facts : Calories 126.6, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.5, Sodium 553.5, Carbohydrate 18.9, Fiber 2.6, Sugar 5.5, Protein 3.5
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