I want to cook a good stove vegetable meal, different one every night.?!
I want to cook a good stove vegetable meal, different one every night.?
I am a lousy cook, but I really want to learn.
I am asking for basis only for learning how to cook different type of vegatable meal that was easy and one of your favorite that you can share with me.
Thanks
Answers:
I hope these help
SWEET AND SOUR VEGETABLES
1 lb frozen Oriental Vegetables
peanut oil (for sautéing)
Sauce:
1 tablespoon corn starch
1/2 inch section fresh ginger, peeled, minced
1/2 cup pineapple chunks, drained and reserved
3 tablespoons dark brown sugar
1 tablespoon rice vinegar
1/2 teaspoon soy sauce (or salt to taste)
1/2 cup pineapple syrup or juice (from can)
1 clove garlic, minced
Combine ingredients for sauce in a small bowl and set aside.
In a wok, heat 2 tablespoons of peanut oil until sizzling hot. Add vegetables; stir fry over high heat until vegetables are slightly browned on edges, but still bright, crisp, and barely tender. Oil in wok must be very hot to avoid vegetables becoming overcooked - cook rapidly and for a short period of time. Remove vegetables to serving dish.
In the empty, still-hot wok, drain all but 1 teaspoon of oil. Add sauce ingredients in the same order as listed. Cook 5 minutes or until sauce is translucent and cornstarch has cooked. Add garlic during final minute (do not allow it to brown).
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FRESH VEGETABLE SOUP
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
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VEGETABLE LO MEIN
3/4 pound fresh noodles
6 Chinese mushrooms, soaked in water
3 large celery stalks, cut in 3" lengths
2 bamboo shoots, chopped
1 cup bean sprouts
2 tablespoons oil
1/2 teaspoon salt
1 cup vegetable or chicken broth
1/2 teaspoon sugar
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.
Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.
Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.
Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.
Source(s):
www.cooks.com