Okra Recipe | Simple and Delicious Okra Recipe | Cold Okra Recipe.
Hello everyone! Here is the recipe today, cold okra, all delicious in the sauce. This sauce recipe, the whole family say it is delicious.
Ingredients :
- 300g okra
- garlic (as you like)
- chili (as you like)
- ½tbsp soy sauce
- ½tbsp oyster sauce
- 1tsp sugar
- ¼tsp salt
- ½tsp chicken powder
- 1tbsp corn starch
- 250ml water
- cooking oil
- 1tsp salt (put in boiling water)
- water (for boiling)
- ½tbsp sesame oil
#okra#stirfryokra#okrarecipe#
Eggplant and soy sauce side dish (가지나물)
Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice.
It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it!
If you are a vegetarian, replace the fish sauce with soy sauce.
Stir-fried Eggplant | Do not put the oil first | Eggplant Recipe.
Hello everyone! Today I will share with you guys a delicious dish of eggplant. The minced meat and eggplant produced in this way are very delicious and not greasy. The eggplant does not absorb much of the oil and does not turn black. It is too fragrant. Let try it someday!
Ingredients
- 150g minced pork
- 1tbsp corn starch
- ½tbsp salt
- cooking oil
- some green onion
▶ For soak eggplants
- 3or4 eggplants (medium side)
- 1L water
- 1tbsp white vinegar
▶ Make sauce
- garlic
- ginger
- chili
- ¼tsp salt
- 1tsp sugar
- 1tbsp soy sauce
- 1tbsp balsamic vinegar or black vinegar
- 50ml water
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Hope you guys have a wonderful day!
#stirfriedeggplant#eggplantrecipe#eggplant
Sweet and Sour Sauce Chinese Style – British Chinese takeaway style sweet and sour sauce
Sweet and Sour Sauce Chinese Style – British Chinese takeaway style sweet and sour sauce
There are many sweet and sour sauce variations around and many ways to make it. I will show you a way which makes a perfect sweet and sour sauce every time. This sauce can be made ahead of time and stored in the fridge – it can be frozen-thawed and used. This sauce takes your sweet and sour Chinese or any sweet and sour dishes to a new level.
A must-try if you do not believe – this is fail-safe and is fully adjustable if you want to go sourer or sweeter that is up to you.
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A SWEET AND SOUR DISH WILL BE UPLOADED NEXT
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Ingredients
3 cups of water
Juice of 1 orange about 50 – 60 ml.
¾ cup of sugar
¼ cup ketchup
5 – 6 tbsp apple cider vinegar – some kinds of vinegar are more potent than others
Good ½ tbsp dark soy sauce
Red food colour – optional up to you but every takeaway uses it.
Cornstarch water for slurry mixed at 1 tbsp cornstarch 3 tbsp water.
Now at the taste and adjust stage - dont forget this is straight from the pan and not cooked in the final dish. You may think its too sour and go over board with the sugar or you may think its too sweet etc - its NOT this works just adjust a little.
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Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and 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, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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▶️ Other Videos your may like:
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Chinese Eggplants with Garlic Sauce
Hey friends, today we’re making a Chinese dish: eggplants with garlic sauce. This dish is popular in Sichuan. This version of the dish is shallow fried like you would typically get in a restaurant but there are steamed versions of this dish as well for people who are trying to be healthier. I use to not be a fan of eggplants because I thought they were slimy and mushy but that texture works really great with this sauce. This dish adds a lot of flavor to rice and is good eaten by itself as well.
Ingredients:
1) 2 eggplants
2) Cornstarch (enough to coat eggplants, ~3tbsp)
3) 2 green onions
4) 5 gloves garlic
5) 30g ginger
6) 3 Thai chili (optional)
7) Sauce: 100ml water, 1tbsp soy sauce, 1tbsp sugar, 1tbsp Shaoxing wine (optional), ½ tsp sesame oil
8) Cornstarch slurry (1tbsp cornstarch, 1 tbsp water, mixed)
9) Vegetable or corn oil
Instructions
1) Cut your eggplants into bite size pieces and coat in cornstarch to get thin even coating.
2) Mince finely chop green onion, garlic, ginger, and Thai chili (optional, can be left out or replaced with other chili/chili flakes)
3) Mix your sauce
4) Fill a hot pan/wok with oil and shallow fry your eggplants for about 3 minutes making sure all sides are fried.
5) Add more oil to a clean, hot pan/wok and add your green onion, garlic, ginger, thai chili. Stir fry for about a minute.
6) Add sauce to your pan and quick stir. Then add corn starch slurry to thicken up the sauce.
7) Add your fried eggplant and stir for another 30 seconds.
8) Plate and eat.
As always, please enjoy :)
- Mulberry Street
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Final Reckoning - Asher Fulero
Pastoral - Asher Fulero
The Closing Of Summer - Asher Fulero
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vegan, gluten free