How To make Sprout, Bean & Vegetable Stew
1 c Yellow lentils
1/3 ts Turmeric
1 lb Brussels sprouts
1/4 lb Green beans, sliced
1 tb Tamarind paste
3 tb Light vegetable oil
3/4 ts Black mustard seeds
1/4 ts Fenugreek seeds
2 ts Chopped garlic
1 tb Sambaar powder
2 ts Salt
2 tb Coriander leaves, chopped
Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add another 3/4 cups water & continue to simmer for another 30 minutes. Stir often to prevent burning. You should have a stiff puree. Set aside. While lentils are cooking, wash vegetables & dry. Prepare sprouts as you would for any cooking. Heat oil in a deep saucepan & when very hot, add mustard seeds. After 15 seconds, add fenugreek. Then add garlic & sambaar powder. Stir for a moment & add sprouts & beans. Fry the vegetables, turning & tossing them for 2 to 3 minutes. Add tamarind paste, salt & 1/4 cup warm water. Reduce heat & cook, covered, for 20 minutes. Add lentils to the vegetables. Cook for another 10 to 15 minutes, or until the vegetables are completely cooked. Stir in coriander & serve with plain cooked rice. Julie Sahni, "Classic Indian Cooking"
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Vegan Pho Recipe TO RULE THEM ALL | VIETNAMESE SOUP NOODLE FUH CHAY BROTH (Phở)
LAY HO MA everyone! THIS IS IT!!! When its cold outside and WINTER IS COMING, its time to make this incredible Vietnamese style vegan pho! I guarantee that you will absolutely love this recipe and it seriously competes with traditional beef pho. Get ready to light your pho making skills on fire. Join me in this episode and learn how to make vegan pho. Let's begin.
Ingredients:
1 onion
4 pieces garlic
1 medium piece ginger
1 potato
1 stick celery
1 carrot
1 handful of mushrooms (cremini or white)
drizzle of olive oil
3 star anise
1 tbsp cloves
1/2 tbsp peppercorn
1 1/2 tbsp pink salt
2L water
splash of sake (optional)
4 bay leaves
1 king oyster mushroom
1 handful bean sprouts
few sprigs Thai basil
1/2 package pho rice noodles (medium thin)
1 red Thai chili
Directions:
1. Crush and coarsely chop the garlic. Coarsely chop the ginger
2. Thinly slice some onion, set it aside, and roughly chop the rest. Roughly chop the carrot, celery, cremini mushrooms, and potato
3. Heat up a stock pot on medium high heat. Add olive oil
4. Sauté the veggies with the salt, peppercorn, cloves, and star anise for 5-8min
5. Add the cremini mushrooms and sauté for another 3-5min
6. Add an optional splash of sake. Then, add the 2L water
7. Add the bay leaves and cover the pot leaving a little bit of space. This prevents the broth from boiling over
8. Bring the broth to a boil, then lower the heat to just under medium and simmer for 1 hour
9. Taste the broth and adjust the seasoning
10. Boil a small pot of water for the noodles
11. Spread the noodles in a rectangular pan and pour over the hot water. Let it sit for 3-5min
12. Thinly slice the king oyster mushroom
13. Move the noodles around with chop sticks to prevent them from sticking
14. Pour the broth into a large heat proof bowl through a sieve to catch the solid ingredients (may have to do this in batches). Use a spoon to press through the juices
15. Transfer the broth back into the pot and turn the heat to medium
16. Cook the king oyster mushrooms in the broth for 3-5min
17. Transfer the noodles to the serving bowl and ladle over the hot broth generously
18. Top with the king oyster mushroom slices, onion slices, bean sprouts, Thai basil and the red Thai chili
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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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Korean Bean Sprout Side Dish - Kongnamul Muchim
Are you ready for a recipe that is healthy, delicious, AND super EASY to make at home? Today I am showing you how to make one of the most popular Korean side dishes from my favorite Korean drama, “True Beauty,” Korean Bean Sprout Side Dish - Kongnamul Muchim. It takes less than 15 minutes to make, and all you need is a big bowl of hot rice to enjoy with this tasty Korean Bean Sprout Side Dish. We will be making two flavors today, one spicy and one savory; both are super addicting and refreshing!
RECIPE:
Sarap GINISANG TOGUE (TOGI) | Stir Fried Bean Sprouts Stew | Vegetable Recipe Pinoy Style Easy Cook
Paano lutuin ang GINISANG TOGUE or BEAN SPROUTS STEW madali at simply lutuin ito. Ginisang Togi ang ulam na masustansiya at masarap. Magandang kainin dahil sa mga nutrients galing sa gulay. Ang vegetable recipe nato ay sikat sa mga Pinoy at mainam din sa mga nagdi-diet at nagpapayat dahil mainam sa kalusugan.
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Artist: Quincas Moreira
Song Title: Lucky Rubber Ducky
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Creamy Coconut Mung Bean Stew Recipe | EASY & VEGAN DINNER
#beanstew #mungbeanstew #veganbeanstew #easyveganrecipes #foodtoliverecipe
Enjoy a delicious and creamy Coconut Mung Bean Stew! It's a comforting and hearty dish that's so easy to make. Perfect for a satisfying meal.
Prep time: 15 min (+ soaking time 8 hours) | Cook time: 20 min | Total time: 35 min | Servings: 4
INGREDIENTS:
• 1 tbsp coconut oil (
• 1 onion, finely chopped
• 3 garlic, minced
• 2 carrots, finely chopped
• 2- inches fresh ginger, minced
• 2 jalapeños, cored and finely chopped
• 1/2 tsp salt (
• 1 cup dried mung beans, soaked overnight (
• 1 cup vegetable broth
• 1 13.5 oz canned coconut milk
• 1/4 cup chopped fresh cilantro
• juice of 1 lime or lemon
INSTRUCTIONS:
1. Heat coconut oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, chopped carrots, minced ginger, chopped jalapeños, and salt. Sauté for about 5 min until the vegetables soften.
3. Drain and rinse the soaked mung beans. Add them to the pot along with vegetable broth and canned coconut milk.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 min, or until the mung beans are tender and the stew has thickened to your liking.
5. Stir in the chopped fresh cilantro and squeeze the juice of 1 lime or lemon into the stew.
6. Taste and adjust the seasoning with more salt or lime/lemon juice if needed.
7. Serve your creamy Coconut Mung Bean Stew hot and enjoy!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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Kimchi stew (kimchi-jjigae) and a bean sprout side dish
Full recipe:
Updated video:
Newer video of the bean sprout side dish:
This time I show you how to make kimchi stew (kimchi chigae) which so many people requested. It's easy! I also show you how to make a delicious bean sprout side dish, which goes with it nicely.
Vegan Vegetable Stew | Jet Cook | DC Norris
Vegan Vegetable Stew produced on DC Norris R2C Kettle System with Jet Cook Technology.
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