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Dinner being prepared!
Flickr Lounge - Weekly Theme (Week 25) ~ Fruits and Vegetables ....
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Two small identical bentos today, because as I am still feeling under the weather and my sweetie is coming down with it too, I didn't feel like spending a lot of time on preparing lunch yesterday evening.
Top tier : lime/coconut stirfry of all the veggies I still had in the fridge (corn, snap peas, yellow and red bell pepper, cauliflower, zucchini) with diced ham and ham cutouts.
Bottom tier : purple rice aka forbidden rice onigiri with little cheese cutout and a savoury cake from the batch I baked yesterday afternoon, pumpkin/parmesan/tarragon this time, although I didn't use enough pumpkin (explaining why it isn't really orange looking).
Kiwi for dessert
What I made for dinner on Thursday night. :)
There were large green tiger prawns on special down at the IGA in Samford so I grabbed three packets ($2.99 ea - total of 18 prawns over the 3 packets) and threw this together for dinner.
Our church school sells Market Day food, and in the freezer were scallops and stir-fry veggies. And in the frdge was most of a bottle of Trader Joe's Thai Red Curry. So I threw the veggies in a pan and stir-fried awhile, then added scallops, then a few minutes later threw in the curry, then put a bit of water in the bottle and shook it to get all the sauce. Then the ricer popped, and the curry was served over a bed of jasmine rice. Heavenly. I mixed what was left together for easy middle of the night sleep eating, and it looked so pretty I had to take a picture.
Dwarka Vegetarian Restaurant | Sesame Stirr Fry Veg
📌 Al Qasimi Street, Abu Shagara - United Arab Emirates ☎ +971 6 573 3595
#SesameStirrFryVeg #Vegetarian #StirFryVegetables #stirfryrecipe #Tastyfood #healthyfood #healthybreakfast #Recipe #IndianFood #MysearchUAE #flavorsofIndia #Spicyfood #indianbreakfast #dwarkavegrestaurant #Dubai #traditional
For recipe click here: www.lovingveggie.com/vegetable-stir-fry-with-peanuts/
This Vegetable Stir Fry with Peanuts is packed with flavor & a healthy and tasty way to get in your 5 a day.
A lot bit different in tone than the other items cooked this month, it had to be included because I believe fried rice is one of the eight best food creations in human history. A true ‘trinity’ in Asian cooking is gingerroot, garlic, and lemongrass. If you can’t get your fried rice or other attempts at Asian food to taste more authentic and satisfying, try that combination. Garlic and ginger are fairly common but lemongrass can be a challenge, I’ve used lemon juice and lemon zest both in its place and, a couple weeks prior, I tried lemon pepper. I have used lemon pepper before but not with the technique I am currently using. I really liked how it worked so I decided to just use lemon pepper instead of lemongrass. This fried rice is a bit different anyways, a lot of firsts going on with this, so the lemon pepper isn’t going to ruin the integrity of it in any way, at least not by itself.
30 ml. (2 tbsp.) Soy Sauce
14 g. (2 tsp.) Hoisin Sauce
24 g. (4 tsp.) BBQ Sauce
15 ml. (1 tsp.) Sesame Oil
1 g. (1/4 tsp.) Sugar
* Combine soy sauce, hoisin, bbq sauce, sesame oil, and sugar into a consistent sauce
85 g. (3 oz.) Steak-cut Bacon (diced)
14 ml. (1 tbsp.) Vegetable Oil
* Heat oil over high-medium heat
* Add bacon and brown
This thickness of bacon cooks more like ham than bacon, so crispness isn’t the exact aim, rather a more consistent browning is what I am going for.
60 g. (1/2 c.) diced White or Yellow Onion
20 g. (2 tbsp.) minced Gingerroot
20 g. (2 tbsp.) minced Garlic
* Saute onion, ginger, and garlic about a minute, careful not to burn
225 g. (2 c.) frozen Stir Fry Vegetables (thawed)
Lemon Pepper
If adding something like chicken or beef, I’d probably use only half the amount of vegetables used here. This is also the first time I’ve used frozen stir-fry vegetables in fried rice.
* Add vegetables and toss with garlic and ginger
* Season with lemon pepper
* Saute for about three minutes, stirring to prevent burning
180 g. (1 c.) dry Jasmine Rice (about 3 c. cooked, refrigerated)
Soy Sauce-Hoisin-BBQ Sauce-Sesame Oil Mixture
* Crumble the cooled rice evenly into pan
* Add sauce, mix well until consistent
* Keep over high-mdium heat for 7-10 minutes, continue cooking and tossing until desired doneness is reached
* When done, remove from heat
Cilantro (coarsely chopped)
* Add cilantro to finished fried rice and toss well and plate as desired
Sriracha
Everything Sesame Seed Seasoning
Pork Rinds
* Top with Sriracha and sesame seed seasoning
* Crush pork rinds over top as desired.
Pork rinds had to be added because they’re supposedly one of the most unhealthy foods there is and that’s another one of the subplots of this month cooking. Plus, I was very curious about pork rinds on fried rice. Personally, I think they work better at incorporating a BBQ flavor than BBQ sauce. With all the other ingredients being what they are, it can be a challenge to get BBQ sauce to stand out without a fried rice that doesn't seem fried at all and is kinda wet looking. By adding crushed pork rinds at the last minute it's kinda just the right amoutn of BBQ flavor.
Lunch @ "Xi Chu 喜厨".
2 simple dishes: 2 dishes done well.
No bells and whistles. No smoke and mirrors.
The dumplings had ample and juicy pork fillings wrapped in a delightful thin skin.
The vegetable was blanched well - on the perfect balance of a precipice between too soggy and too crunchy.
Just delicious food.