How To make Sauteed Mixed Vegetables In Taro Nest
TARO BASKET (OPTIONAL:
40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying SAUTEED VEGETABLES:
95 g Thinly sliced lotus root
-(one section) 40 g Sliced water chestnut
-(approximately 1/3 cup) 40 g Soaked dried black Chinese
-mushrooms (approximately 5 -pieces) 40 g Soaked black fungi
-(approximately 12 pieces) 40 g Snow peas (approximately 15
-pieces) 40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)
SAUCE:
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar
GARNISH:
4 Soaked dried black Chinese
-mushrooms 3 Tomatoes
6 Baby corn (approximately 80
-g) 6 Mustard green stems
-(approximately 115 g) 12 Soaked dried bamboo fungi
-(approximately 150 g) GARNISH SEASONING:
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
SEASONING:
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
* (Equipment needed: two small metal strainers) ** (Any combination of vegetables can be used, according to the season and the cook's preference) Here's another fussy one. The taro basket is gorgeous, the garnishes meticulously laid out surrounding it. Very nice, time consuming presentation. No taro? No problem. Grate a potato and make a deep fried potato basket. I won't tell... Chinese Cuisine Practical Class Platinum Award - Vegetable SAUTEED MIXED VEGETABLES IN TARO NEST (12 servings) Chef: Lam Sing-lun (Hotel Furama Inter-Continental) "Fragrant Surroundings Pond" conveys images of rural peace and petite elegance, both enhanced further by the rhyming sounds of the Chinese characters. A traditional dish, sauteed mixed vegetables, is presented innovatively. 1. For taro nest , cut taro length ways into thin (3 mm) slices. Cut
two-thirds of slices into thins strips (for edge of basket). Cut remaining one-third into strips 1.5 cms wide (for base of basket). Marinate with salt for 1 hour. Then rinse under cold running water for 3 hours. Drain and mix with cornstarch. Form woven basket on inside of one mold. Lay second mold on top. Deep-fry mould-framed taro over low flame. 2. Slice each mushroom into four. Halve each fungus. Remove snow pea strings. Cut celery diagonally. Cut carrot into patterned pieces. 3. Mix sauce ingredients well. 4. For garnish (optional): Slice black mushrooms. Peel tomatoes, remove seeds and cut each into 4 slices. Cut baby corns and mustard green stems in half. Drain black fungi. To cook 1. Bring garnish seasoning ingredients to the boil, add mustard green stems and black mushrooms for 1 minute. Add remaining garnish ingredients and bring to the boil again for another minute. Drain and trim. 2. Bring seasoning ingredients to the boil, add all "sauteed vegetables" ingredients except snow peas and cook for 1 minute. Remove vegetables. 3. Blanch snow peas in boiling oil for 1 minute, and remove when crisp. Pour excess oil out of wok. 4. Add sauce and all "sauteed vegetables". Saute for 1 minute. To present 1. Place taro basket in middle of serving dish. Arrange trimmed vegetable garnish strips around basket (see photograph). 2. Place sauteed vegetables in basket. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 27 1992.
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EASY SZECHUAN VEGETABLE STIR-FRY | Vegan Recipe
This is an incredibly easy to make Szechuan Style Peanut Sauce recipe. It is our super secret recipe from our restaurant days and we're sharing it with you! Vegetable stir-fry is an easy go to meal that's great with a side of rice or noodles; it is also super vegan friendly! This sauce keeps well in the fridge for up to 2 weeks (2 months in freezer), so you can always have some on hand.
Ingredients:
1 tbsp peanut butter
1 tbsp Sriracha
1 tbsp ketchup
1 tbsp sugar
1 tbsp apple cider vinegar
2 tbsp soy sauce
1 tbsp chili pepper flakes
1 tbsp ginger finely minced
4-5 cloves of garlic finely minced
Use 1 tbsp of Szechuan sauce per 1 cup of vegetables
In this recipe we used a simple mix of cabbage, bell pepper, carrot, broccoli and onion but feel free to create your own medley and use any vegetables you like. Add some nuts, tofu or seitan and make it a main course dish.
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Song: Marinade
Easy Szechuan Vegetable Stir-fry Spicy Peanut Sauce VEGAN RECIPE
Stir Fry Seafood Bird Nest ឆាសំបុកចាបគ្រឿងសមុទ្រ
There are two part in this cooking first part is to make a Bird Nest from Taro. Watch the first 5 1/2 minutes
Shredded Taro
Chicken flavor mix
Salt
Oil for deep fry
Two strainer to make the basket (see the videos)
Seafood Stir Fry
Shrimp
Scallops
Imitation crab meat and squid if you have it available
Chinese broccoli
Baby corn
Can straw mushrooms
Celery
Snow peas
Carrots
Green onion stem
Red sweet pepper
Chopped garlic
Chopped ginger
Fish sauce
Cooking wine
Cornstarch
Sesame oil
Soup broth ( my home made)
Oyster sauce
Hoisin sauce
Chicken flavor mix
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牛油龍蝦炒河粉 Lobster Chow Fun with Butter Sauce
材料 (Ingredients)：龍蝦1隻3.5磅 (lobster 3.5 lb)，河粉1.5磅 (rice noodles 1.5 lb)，洋蔥0.5個 (onion ½ )，鸡汤3杯 (chicken stock 3 cups)，樽装橄榄20粒 (bottled olive 20 pieces)，柠檬1個 (lemon)，牛油2安士 (butter 2 oz)，薑蓉0.5汤匙 (ginger)，蒜蓉0.5湯匙 (garlic)。
調味料 (Seasonings)：鹽1茶匙 (salt 1 tsp)，糖1茶匙 (sugar 1 tsp)，雞粉1.5茶匙 (chicken soup base 1.5 tsp)。
烹制方法 (Directions)：龍蝦斬件洗净 (chop lobster, rinse clean)，瀝干水份 (drain the water from lobster)，然後下1汤匙粟粉龍蝦件捞匀備用 (coat lobster with corn starch)，洋蔥切成幼粒 (chop onion)，檸檬切開半個伴碟邊 (cut lemon in half and place on dish side)，鑊中燒油3杯 (heat 3 cups oil in wok)，將龍蝦走油7成熟 (fry lobster about 70% cooked)，再盛上炸籬上 (drain the lobster from oil)，然後倒入河粉鑊里炒熱上碟 (add rice noodles in wok and cook)，鑊中放下牛油 (add butter to wok)，薑蒜蓉 (ginger, garlic)，洋蔥粒炒香 (onion)，倒入雞湯和調味料 (add chicken stock and seasonings)，將橄欖煮熱撈出伴碟邊 (cook the olive and place on dish side)，倒入龍蝦焗5分鐘打薄芡上碟即成 (add the lobster to sauce and cook for 5 min)。