Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY VEGETABLE STIR FRY RECIPE TO ENJOY TODAY!
LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight!
Ingredients:
80g broccolini
40g carrot
80g cremini mushrooms
1/2 red bell pepper
1/2 red onion
4 spears baby corn
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
1 tbsp sriracha
1 tsp cane sugar
splash of toasted sesame oil
1+1 tsp avocado oil
Directions:
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil
4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside
5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour
6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes
7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute
8. Plate the veggies and serve with freshly steamed rice
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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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BBQ TEMPEH SANDWICH | Ramadan Recipe 11 | AZIZA MOHAMMAD #MYHEALTHYRAMADAN
Ramadan Kareem! Saida and I are bringing you all 30 healthy recipes for the 30 days of Ramadan! May these 30 days bring you and yours many blessings, peace, happiness, and prosperity. May He forgive us for our wrongdoings and accept all of our prayers, fasts, and duas! Amiin❤️
I hope that these healthy recipes will help you achieve your goals this Ramadan as a clean diet is essential to productivity. Make sure to subscribe to Saida's channel for the other 15 recipes.
Also, if you have your own healthy recipes or if you try ours, share them with us on IG by using the hashtag #myhealthyramadan
SAIDA'S CHANNEL
---INGREDIENTS---
Marmalade:
2 Red Onions
1/4 cup Red Wine Vinegar
1 cup of Water
1 Bay Leaf
1/2 tsp Salt
1/2 tsp Ground Cinnamon
2 cups Dried Figs
2 tbsp Olive Oil
Tempeh:
1 tbsp Paprika
5 tbsp Soy Sauce
4 tbsp Olive Oil
Serve
Bread
Cream cheese
Arugula
----CONNECT WITH ME----
IG: @forever_muslim
NO PEELING YOUR CUCUMBERS for this 5-Ingredient Easy Vegan Tzatziki sauce recipe. Delicious in wraps
5-Ingredient Easy Vegan Tzatziki sauce or dip made with gut-healthy plant-based yogurt and refreshing cucumber. Drizzle on wraps or serve as a dip with flatbread or veggie sticks. Tangy, delicious, and dairy-free.
Recipe for homemade cashew yogurt and tzatziki are on my website. Linked on my youtube page @cookingforpeanuts
Is this the most beautiful dip?
Beet hummus recipe:
#recipes #veganrecipes #plantbased
Vegan Tempeh Stir Fry Recipe | Vegetable Tempeh Stir Fry Recipe | High Protein Tempeh Stir Fry
This vegan Tempeh Stir Fry Recipe is the best Vegan recipe. Vegetable Tempeh Stir Fry Recipe is one of the easiest vegan recipe. High in protein this stir fry recipe is a perfect snack.
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Click for the detailed written recipe!
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INGREDIENTS:
For the marination
Tempayy Cubes - 200 gms
Soy Sauce - 2 tsp
Salt and Pepper as per taste
For the sauce
Vinegar - 2 tbsp
Soy Sauce - 2 tbsp
Red Chilli Sauce - 2 tbsp
Honey - 3 tbsp
Tomato Ketchup - 3 tbsp
For the stir fry
Oil - 2 tbsp
Garlic - 5 cloves, sliced thin
Ginger - 1/2-inch piece, chopped fine
Spring Onion Whites - a few, sliced
Green Bell Pepper - 1/2, diced
Yellow Bell Pepper - 1/2, diced
Red Bell Pepper - 1/2, diced
Baby Corn - a few, cut lengthwise
Chilli Flakes - 1/2 tbsp
Roasted Peanuts - 2 tbsp
Spring onion greens - a few, sliced, for garnish
Sesame Seeds – for garnish
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#vegantempehstirfryrecipe #vegetabletempehstirfryrecipe #highproteinstirfry
Tempeh Parmesan | Big Little Recipes
Inspired by chicken or eggplant Parmesan, this week's Big Little Recipe scales back the sauce to make it an easy weeknight meal, and celebrates the star ingredient: tempeh, an Indonesian plant-based, flavor-packed protein whose first recorded use dates back to the 18th century. Serve this cheesy, saucy dish with a simple salad or crusty bread, or both. GET THE RECIPE ►►
PREP TIME: 15 minutes
COOK TIME: 40 minutes
SERVES: 2
INGREDIENTS:
1 (28-ounce) can whole peeled tomatoes
1/4 cup extra-virgin olive oil, plus more for pan-frying
1 teaspoon kosher salt, plus more to taste
8 ounces tempeh
4 ounces fresh mozzarella
Parmesan, for grating
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.