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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Spinach side dish (Sigeumchi-namul: 시금치나물)
Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty.
full recipe:
Because it’s so easy to make and so delicious, it’s a very popular and common side dish among Koreans. For many Koreans an easy, simple everyday meal consists of rice, kimchi, a stew (often doenjang-jjigae), kongnamul-muchim (a bean sprout side dish), and sigeumchi-namul.
Spinach Side Dish 3 Ways - Sigeumchi Namul (시금치나물)
Sigeumchi namul (시금치나물) is a simple Korean side dish (banchan, 반찬) made with spinach. It's also great in bibimbap, kimbap and japchae! This video shows 3 different ways to make spinach side dish!
Full Recipe:
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#spinach #banchan #sidedish #siguemchinamul
Video By:
Aaron Strand, Stranded Entertainment
5 Potato Side Dishes So Good They’ll Steal The Show
Hello Food Wishers! Chef John's Corporate Overlords here with 5 potato side dishes so good they’ll steal the show! Chef John’s Lemon Pepper Potatoes are packed full of flavor, and Potatoes Romanoff is a steakhouse classic that will elevate any cut of beef. Whether you want beautiful Fondant Potatoes to complement your roast or you’re ready to let the potato take the spotlight with German Potato Dumplings, Chef John has the perfect potato dish for you!
Fondant Potatoes:
Lemon Pepper Potatoes:
German Potato Dumplings (Kartoffelkloesse):
Potatoes Romanoff:
Baked Potato Puffs:
0:00 Fondant Potatoes
5:15 Lemon Pepper Potatoes
13:36 German Potato Dumplings (Kartoffelkloesse)
22:50 Potatoes Romanoff
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How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish
If you are looking to adding a side dish that is EFFORTLESS and SAVES YOU TIME, then you are going to want to try Roasting Root Vegetables. It is a great way to enhance their flavors by concentrating their natural sweetness and creating a crispy exterior with a tender interior.
How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish
Serves 6 - 8
2 Large Red Beets
2 Potatoes, Yukon Gold, or your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced
For garnish:
2 Teaspoons Capers, optional
¼ Cup Fresh Parsley, chopped
For the Dressing:
¼ Cup Olive Oil
2 Tablespoon Red Wine or Balsamic Vinegar
1 Tablespoon Honey (To make vegan, can substitute Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper
Preheat oven to 450 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place them in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing to the vegetables and stir to evenly coat all the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender about 1 hour, depending on cut size. Note: If you are concerned with the vegetables getting too dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Add chopped parsley and capers before serving. This dish can be served hot or at room temperature.
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Christmas Sides Megamix | Jamie Oliver
We've raided the archive for our best festive recipes to make sure you and your guests are fed well! We've got you covered with these incredible sides, there's something that will please everyone. The most flavoursome carrots, delicious potatoes, the tastiest sprouts you'll ever eat, an amazing stuffing recipe with a twist and the best red cabbage. So sit back, relax and enjoy!
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