Various Vegetarian Veggies

Soybean vegetables cook soy sauce - vegetarian

When I remember the blend of sweet salty sweet taste and the smell of garlic this cooking can make me drool and remember mom who often serve this vegetable when we anak2nya small ...

      Ingredients ;

1 bunch of salted vegetables thinly sliced

5 cloves of garlic in finely chopped            

salty soy sauce

soy sauce

cooking oil

chili sliced thin2 if likes spicy

   Step

1. Wash salted vegetables, then thinly sliced
2. Saute garlic that has been smoothed until fragrant
3.  Enter the salty vegetable, stir, add the soy sauce to the pan, stirring until it smells nice
4. Add sweet soy sauce bit by bit while stirring, add another sweet soy sauce, stir again until sweet soy sauce seep into the salty vegetable. Salted vegetables will look brownish and fragrant smell of sweet soy sauce
5. If the salted vegetables are too dry, may add a little water, stirring until evenly and boiling
6. If you like spicy, add chili sliced
 

kare (jepang) mix vegetable

Curry whose contents are only vegetables for vegetarians. The result is thick and slightly acid

        Ingredients ;

       

2 pieces of potato

1 tomato

1 carrot

to taste vegetable mix

2 tbsp curry powder

2 cloves of garlic                                  

1/2 segment of ginger

1/2 of galangal segment

1/2 lmbar orange leaves                        

1 nutmeg

to taste laos

2 glasses of coconut milk

to taste pepper

to taste cilantro

to taste salt

    Step

1. Cut the diced potatoes and carrots, boil in enough water. Do not use a lot of water because it will be given coconut milk
2. Chopped garlic, slices of chili input
3. Put vegetable mix. Or can prepare yourself pieces of beans and corn
4. Masukan laos, jahe, pala, lengkuas. Bila tidak menggunakan bumbu ini sebenarnya tidak apapa cukup bubuk kari saja. Ini untuk memperkuat rasa.
5. Put curry powder and diced tomatoes. Powdered kafi can use market-bought powder or wet spices common in supermarkets
6. Put orange leaves
7. Put the coconut milk while constantly stirring
8. Add salt, pepper and coriander to taste
9. Stir until water slightly and thickens also make sure the potatoes and carrots are ripe
10. Serve

Capcay Jamur Vegetarian

  

   Ingredients ;

200 gr baby corn, cut into slaughter

200 gr carrots, peeled skin, cut into ½ cm pieces

150 gr of cauliflower, cut into the flower

100 gr caisim, cut into 3cm size

100 grams of cabbage, cut into 2cm pieces          

2 spring onions, cut into 2cm pieces

100 gr mushroom, split 2                                            

200 gr chicken fillet, thinly sliced 2 X 3 cm

4 grains of fish balls, sliced

150 gr shrimp, remove the skin and head, split the back, leave the tail

3 tbsp cooking oil for sauteing

4 cloves of garlic, finely chopped

2 cm ginger, finely chopped

1 tablespoon kanji starch, dissolve it with a little water

Sauce:

[mixed into one]

200 ml of broth

3 tablespoons soy sauce

½ tsp sesame oil

1 tablespoon oyster sauce

1 tbsp angciu

1 tsp sugar

1 teaspoon pepper powder

     Step ;

1. Heat 3 tbsp cooking oil in a frying pan, saute garlic and ginger until fragrant. Enter chicken meat, stir until rigid chicken meat, then add the shrimp and fish meatballs, stir and cook until the shrimp change color.

2. Put baby corn, carrots, cauliflower, caisim, cabbage, spring onions and mushrooms. Pour the sauce mixture, cook until all the ingredients are cooked. Enter the starch starch solution, stirring until the soup slightly thickens, remove. Serve while hot.

KOREAN CHAP CHAE (VEGETARIAN)

INGREDIENTS

2ounces cellophane noodles or 2 ounces mung bean noodles, cooked and drained
6Chinese black mushrooms, dried
1⁄3lb tender spinach leaves
1carrot
1small zucchini
3medium fresh mushrooms
2leaves Chinese cabbage                                              

4scallions
4tablespoons vegetable oil                                           
1tablespoon sesame oil
1tablespoon Japanese soy sauce
1teaspoon sugar
1⁄2teaspoon salt

             Step ;

Soak Chinese mushrooms in 1 cup hot water for 20 minutes.
When they have softened, cut off the hard stems and slice the caps fine.
Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible.
Peel carrot, cut into 3 sections and then into fine julienne strips.
Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces.
Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into julienne strips.
Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
Heat the vegetable oil and the sesame oil in a wok over a medium-high flame. When hot, put in the garlic and stir-fry for 10 seconds.
Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.
Turn the heat to low, and add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
Season to taste.

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