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.
How To make Sauteed Mixed Vegetables In Taro Nest's Videos
Chicken Vegetable Stir Fry In Crispy Potato Basket (Cantonese Stir Fry With Lots Of Wok Hei)
Wok Stir Fry Chicken And Vegetables In A Crispy Potato Bird's Nest. Impress your family and friends with this Special Chinese Recipe. Easy to make. Delicious recipe for any occasion! Wok hei is the breath of a wok. Wok hei is the breath of a wok. wok hei is the carbon seared flavor infused i n wok stir fry dishes. Wok hei is best achieved by cooking with a carbon steel wok. Recipe is below:
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Recipe is below:
CHICKEN VEGETABLES STIR FRY IN CRISPY POTATO NEST
1 medium russet potato
4 to 6 oz. chicken (cut into cubes)
1 tablespoon sliced ginger
3 tablespoons cooking oil
cooking oil for deep frying
2 to 3 cups vegetables
1/2 to 1 teaspoon salt
1 teaspoon sesame oil
1 tablespoon Chinese oyster sauce
1 tablespoon light soy sauce
1 egg
3 tablespoons cornstarch + 1 tablespoon cooking starch
Cut skin of potato using knife or potato peeler. Cut potatoes into thin slices and then cut into shoestring potato size. Rinse potatoes in cold water. add 1 egg and 3 tablespoons cornstarch and mix well. Form a bird's nest in a metal strainer or metal basket. Heat cooking oil to 375 degrees F (190 degrees C). Deep fry potatoes until cooked, about 5 to 7 minutes. For crispier potatoes, deep fry 2 to 3 minutes. Let stand for 5 to 10 minutes and deep fry again for 2 to 3 minutes. Take off the potato bird's nest from the metal strainer.
To stir fry chicken and veggies:
Preheat a wok at medium heat. Add cooking oil. Add ginger and briefly stir fry. Turn heat setting to high. Add chicken and briefly stir fry. Add salt and sesame oil. Add veggies and stir fry to desired texture. Add oyster sauce and light soy sauce. Add 1/4 cup water and let steam. Add cornstarch mixture with 1/3 cup water to thicken sauce. Serve chicken and veggies in the potato bird's nest. Enough chicken veggie stir fry for 2 to 3 potato bird's nest. You can also serve the extra chicken veggie stir fry on a separate plate. Enjoy!
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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Music by Birocratic
Song: Marinade
Easy Szechuan Vegetable Stir-fry Spicy Peanut Sauce VEGAN RECIPE
Copeland’s Culinary Eats. Healthy Meals, 21 Days of Wellness - Spicy Sautéed Okra & Toasted Quinoa.
Copeland's Culinary Eats by Sharon! Yum! is real time baking and instruction. Flying solo or special guest appear to make the show fun and exciting. I feature everyday ordinary people and treat them like the stars they really are to their family and friends. We have fun baking and talking.
Vegan & Gluten-Free Mukbang | Taro & Mixed Vegetable Stew
Hi everyone,
here's a mukbang on a HCLF vegan and gluten-free dish that I LOVE cooking and eating. Nothing beats a good stew with piping hot rice...enjoy!
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Bandh Gobhi Matar ki Sabzi; Cabbage Green peas recipe
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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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