FAST Vegetable Stir Fry | EASY Chinese Veggies Recipe
LEARN HOW TO COOK A FAST VEGGIE STIR FRY THAT'S BETTER THAN TAKEOUT
LAY HO MA!! Stir fry's can literally be put together in minutes and they are absolutely delicious. Join me in this episode and learn how to cook a fast and easy vegetable stir fry in just 10 minutes! Let's begin
Ingredients:
4 cremini mushrooms
1/4 red onion
3/4 green bell pepper
3/4 red bell pepper
60g broccolini
1/2 cup baby corn
1 tbsp hoisin sauce
1 tsp dark soy sauce
1 1/2 tbsp soy sauce
1 tsp black vinegar
splash of toasted sesame oil
drizzle of olive oil
Directions:
1. Quarter the cremini mushrooms. Roughly chop the red onion, green bell pepper, and red bell pepper. Chop the broccolini into bite sized pieces
2. To make the sauce, combine the hoisin sauce, both soy sauces, black vinegar, and toasted sesame oil
3. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
4. Sauté the red onion and both bell peppers for a couple of minutes
5. Add the mushrooms and broccolini. Sauté for 3-4min
6. Add the baby corn and sauce. Sauté another couple of minutes, then plate and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to make Chicken stir fry vegetable | stir fry chicken vegetable recipe | American salad recipe
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INGREDIENTS:
Half tomato
Half onion
Salad leaf
Green chili
Lemon
Black olive
Brown sugar
Half cup carrot
Half cup Shimla mirch / bell pepper
Quarter cup band gobi
Half cup kheera
Broccoli
Olive oil
Quarter table spoon lehsan paste
1 tea spoon vinegar
Soy sauce
Potato for chips
Salt to taste
Stir fry vegetable recipe , chicken vegetable fry , salad , stir fry recipe in urdu
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Vegetable Cheesy Bake | Sanjeev Kapoor Khazana
A scrumptious cheesy dish perfect for a filling dinner.
VEGETABLE CHEESY BAKE
Ingredients
12-15 French beans, finely chopped
2 medium carrots, finely chopped
2 large potatoes cut into batons
green peas
8-10 fresh button mushrooms, chopped
3 teaspoons butter
1 large onion,
Salt to taste
Black pepper powder to taste
2 cups White Sauce
½ cup grated cheddar cheese
Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat 1 tbsp oil in a non-stick pan, add chopped garlic 1 tbsp, saute and add the 2 medium onion chopped and sauté on medium heat till translucent.
3. Add 1 medium potato, chopped. soaked, 1 carrot chopped. mix well.
4. Add 1 tbsp broccoli florets, green peas, French beans chopped the tomatoes and sauté for one minute. Add the French beans, carrots, potatoes, capsicums and mushrooms chopped and sauté for three to four minutes.
5. Add the salt, white pepper powder and mix well. Add 3 sprig of thyme. mix well.
6. Beat and add ½ cup cheese sauce. mix well. Add 2 tbsps corn kernels. mix well.
7. Add 1 cup cheese grated. Switch off heat.
8. Transfer the mixture into an oven-proof dish and sad breadcrumbs ½ cup, sprinkle ½ cup processed cheese on top. grate and add ¼ cup cheddar cheese.
9. Bake in the preheated oven for 10-12 minutes or till the cheese turns golden brown.
10. Serve hot with bread.
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Vegetable Curry (healthy & easy dinner idea)
Get the Recipe:
⭐️ Vegetable curry is a cozy, easy, and delicious Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and a few other simple ingredients.
⭐️ Ingredients
2 tablespoons olive oil
1 medium onion chopped
3 cloves garlic grated
1 teaspoon ginger grated
2 teaspoon curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 teaspoon salt or more to taste
1 cup (250 grams) vegetable broth
1 can (14-oz) (1 can (400 grams)) coconut milk
1 can (15-oz) (1 can (400 grams)) crushed tomatoes
2 cups (260 grams) sweet potatoes diced
2 cups (160 grams) broccoli florets
1 cup (140 grams) green peas
1 cup (140 grams) bell pepper chopped
4 cups (120 grams) spinach
1 teaspoon garam masala
SERVE WITH
lemon wedges squeezed
fresh cilantro chopped
basmati rice boiled
yogurt or non-dairy yogurt
naan bread
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Vegetable Stir Fry | Sanjeev Kapoor Khazana
This gorgeous, luscious stir-fry will knock your socks off! It's so easy to make and is big on flavor.
VEGETABLE STIR-FRY
Ingredients
6-7 button mushrooms, sliced
½ medium red capsicum, cut into triangles
½ medium yellow capsicum, cut into triangles
½ medium green capsicum, cut into triangles
1 medium carrot, sliced
¼ medium broccoli, separated into florets
6-8 French beans, diagonally sliced and blanched
1 tablespoon oil
1 tablespoon chopped garlic
Salt to taste
Crushed black peppercorns to taste
1 teaspoon red chilli flakes
100 grams tofu, cut into ½ inch cubes
½ tablespoon light soy sauce
1½ tablespoon sweet chilli sauce
Diagonally sliced spring onion greens for garnishing
Method
1. Heat oil in a non-stick wok. Add garlic and sauté for 30 seconds. Add mushrooms and sauté for 1-2 minutes.
2. Add red capsicum, yellow capsicum and green capsicum and sauté for 1 minute. Add carrot and broccoli and sauté for 1 minute.
3. Add French beans and sauté for 30 seconds. Add salt, crushed peppercorns and chilli flakes and sauté for 30 seconds.
4. Add tofu and sauté for 30 seconds. Add soy sauce and sweet-chilli sauce and sauté for 1 minute.
5. Serve hot garnished with spring onion greens.
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