Preparing Fast And Simple Asian Vegetarian Meal

| January 22, 2012 | 0 Comments

Preparing Fast And Simple Asian Vegetarian Meal
Asian vegetarian cooking is one way individuals are able to do get pleasure from fantastic vegetarian cooking. You will find many different Asian vegetarian cooking recipes to select from. People can select their favorite Asian vegetarian cooking, or try a new Asian vegetarian cooking recipe. Listed here are some great Asian vegetarian cooking recipes.

Spicy Confetti Noodles

several medium green onions
two medium bell peppers
two medium carrots
two packages (5 ounces each) Japanese curly noodles or 10 ounces uncooked spaghetti
two teaspoonfuls sesame oil
1/3 cup water
1/4 cup dry sherry or Water
1/2 teaspoonful chicken bouillon granules
1 tablespoon finely chopped gingerroot
two tablespoons soy sauce
one tablespoon chili puree with garlic
one teaspoonful curry powder
1/4 teaspoon sugar
a couple of garlic cloves, finely chopped

one. Cut onions into 2-inch pieces; cut pieces into thin strips. Cut bell peppers into small pieces. Cut carrots into julienne strips.
2. Cook and drain noodles as directed on package. Toss noodles and oil in big bowl. Stir in onions, bell peppers and carrots.
several. Mix remaining ingredients in wok or 12-inch skillet. Heat to boiling around medium heat, stirring from time-to-time. Add noodle mixture; toss with sauce. Heat by means of, stirring constantly.

Indian Lentils and Rice

8 medium green onions, chopped (1/2 cup)
one tablespoon finely chopped gingerroot
1/8 teaspoonful crushed red pepper
two garlic cloves, finely chopped
five 1/4 cups vegetable broth
1 1/2 cups (12 ounces) dried lentils, sorted and rinsed
one teaspoon ground turmeric
1/2 teaspoon salt
one big tomato, chopped (one cup)
1/4 cup shredded coconut
a couple of tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3 cups hot cooked rice
one 1/2 cups plain fat-free yogurt

1. Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring from time-to-time, until finally onions are tender.
2. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; lessen heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, till lentils are tender.
a few. Stir in tomato, coconut and mint. Serve more than rice and with yogurt.

Indian Split Peas with Vegetables

2 teaspoons vegetable oil
1/2 teaspoon cumin seed or 1/4 teaspoonful ground cumin
1/4 teaspoonful ground turmeric
two jalapeo chilies, seeded and finely chopped
three cups cauliflowerets (1 pound)
two cups cooked yellow split peas
1/4 cup chicken or vegetable broth
a couple of cups Green Giant frozen sweet peas, thawed or one can (15 oz) Progresso black beans, drained, rinsed

1. Heat oil in 10-inch sillet more than medium-high heat. Cook cumin, turmeric and chilies in oil two minutes, stirring from time-to-time.
a couple of. Stir in cauliflowerets and broth. Cook and cover several to 4 minutes or until finally cauliflowerets are tender.
three. Stir in remaining ingredients. Cook about 5 minutes, stirring often times, right up until hot.

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