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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Vegetable Medley Recipe | Jamaican Style Vegetable Medley | Steamed Mixed Vegetables Recipe |
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Steamed Vegetable Medley Recipe:
Ingredients:
1/2 cabbage cut up
1 broccoli cut up
1/2 cauliflower, cut up
1 pok choi (Bok Choy), cut up
1 carrot cut up
1/4 onion cut up
1 plum tomato cut up
1/2 red & green bell pepper
1 spring thyme
3 cloves of garlic
1/4 hot pepper (optional)
2 tbsp unsalted butter
1-2 tsp garlic powder
1 tbsp all-purpose seasoning
2 tbsp olive oil
Add salt & pepper to taste
*Serving for 3-4 people
✅ RECOMMENDED:
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Chef Ali - Grew up cooking and working in his father's Caribbean restaurant in New York City for years, and now he makes how-to videos of recipes he grew up eating, learning, and loving over the years.
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Roasted Vegetable Medley
Roasted Vegetable Medley
1/2 lb. carrots, 1/4 ovals
1/2 lb. broccoli, 1 1/2 wide florets
1/2 lb. cauliflower, 1 wide florets
1/4 c. Oregano Olive Oil
2 cloves garlic, minced
3/4 t. sea salt
freshly ground pepper
1/2 lemon, juiced
2 T. shaved parmesan cheese (Optional)
Preheat oven to 475 degrees. In a medium bowl combine carrots, cauliflower, and broccoli. Toss with olive oil, garlic, salt, and pepper. Spread in a single layer on a large sheet pan.
Roast vegetables in the oven for about 20 minutes or until they are brown and tender, stirring once at 10 minutes. Remove from oven and squeeze in fresh lemon juice, stir. Season to taste with salt and pepper.
Put roasted vegetables in a serving bowl. Top with parmesan cheese if desired.
Roasted Vegetable Medley Recipe
There is just nothing better than a roasted vegetable medley prepared with the natural heat of a wood-fired oven. Perfectly roasted and beautifully caramelized these morsels of goodness are perfect as a vegetarian side dish, mixed and tossed with pasta, accompanied by a bowl of rice or simply placed on top of a good slice of hardy home baked bread. Remember that cooking is an art so don't be stifled by an exact recipe. Be creative and let your ingredients inspire you as you choose from the seasonal bounty of your specific area.
View the Roasted Vegetable Medley Recipe at
Roasted Vegetable Medley | Akis Petretzikis
Roasted Vegetable Medley | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Afroditi Chatzisokrati, Aliki Georgiou, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris
Holiday Roasted Vegetable Medley ❤
This Holiday Roasted Vegetable Medley is delicious, easy, healthy and very colorful. When I think of the holidays I think of this dish. I love to season my vegetables with thyme, sage, rosemary and finely minced garlic all tossed together with canola oil, plenty salt and freshly ground pepper and Balsamic Vinaigrette to give it a tangy finish, then roasted to perfection, and this will give you perfect caramelized delicious vegetables every time. The trick to getting these vegetables perfectly roasted is to cut them all the same size as best as you can, and you can pick your favorite combination root vegetables too. This dish will be a winner on your Holiday table.
INGREDIENTS----------------
3/4 lb gold potatoes (peeled and cubed)
3/4 lb sweet potatoes (peeled and cubed)
3/4 lb carrots peeled and cubed
3/4 lb beets (peeled and cubed)
1/2 large chopped purple onion
3 large minced garlic cloves
1/4 C. Canola oil
1/2 tsp dried thyme
1/2 to 1 tsp rubbed Sage
1 to 2 tsp freshly chopped rosemary
2 to 3 tsp balsamic vinaigrette
Sallt
pepper
chopped fresh parsley for garnish
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.