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Stir-Fried Vegetables with Orange and Mint

Stir-Fried Vegetables with Orange and Mint



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Ingredients

  • 1 cup purchased peeled baby carrots
  • 2 cups cauliflower florets
  • 2 small zucchini (about 4 ounces), trimmed, cut into 1/3-inch cubes
  • 1 yellow crookneck squash, trimmed, cut into 1/3-inch cubes
  • 1/4 cup chopped fresh Italian parsley
  • 3 tablespoons Sherry wine vinegar
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon grated orange peel
  • 2 large garlic cloves, chopped

Recipe Preparation

  • Steam carrots 5 minutes. Add broccoli and cauliflower; steam 2 minutes. Add zucchini and crookneck squash. Steam until all vegetables are crisp-tender, about 1 minute; transfer to large bowl.

  • For dressing, blend parsley and next 5 ingredients in bowl. Heat wok or large skillet over high heat 1 minute. Add vegetables, then dressing. Stir-fry vegetables until heated through, about 2 minutes. Season to taste with salt and pepper.

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Serves: 12 Ready in: 60 mins +

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Serves: 3 Ready in: 30 to 60 mins

Serves: 4 Ready in: Under 15 Mins


Ingredients of Crispy Fried Vegetables

  • 1/2 cup baby corn
  • 1/3 cup chopped carrot
  • 1/3 cup corn flour
  • 2 salt as required
  • 1/2 cup chopped mushroom
  • 2 pinches black pepper
  • 1/2 cup chopped broccoli
  • 1 teaspoon crushed to paste garlic
  • 1 teaspoon soy sauce
  • 1 cup refined oil
  • 1/4 cup rice flour
  • 1/2 teaspoon ginger paste
  • 1 handful chopped spring onions
  • 1/4 cup chopped onion
  • 1/3 cup all purpose flour
  • 1 teaspoon chopped celery

How to make Crispy Fried Vegetables

Step 1

In a large bowl, mix together corn flour, all purpose flour and rice flour. Add water, salt, pepper and mix properly. Make a batter of thick consistency. Add ginger and garlic paste and mix well.

Step 2

Now add all the chopped vegetables to the batter and gently mix. You can add more water and flour if the need be. Don't forget to adjust salt and pepper accordingly.

Step 3

Take a pan and add oil in it. Heat it over moderate flame. Drop spoonfuls of coated vegetables and fry them until golden brown.

Step 4

Once the vegetables turn golden brown from each side, remove and drain the excess oil. Transfer the fried crispy vegetables in a serving plate and garnish with chopped spring onions. Serve hot with ketchup.


Appetizers and Dim Sum

No Chinese meal would be complete without a few delicious starters (referred to as a pu-pu platter), including a variety of dim sum. Surprisingly easy to make are Chinese spare ribs with hoisin sauce once the sauce is mixed, all you need to do is pour over the ribs and bake. For something a bit lighter, serve lettuce wraps, which are quick to make, are a good use of leftover cooked chicken, and are flexible enough to suit various tastes. Spring rolls are always a favorite, filled with pork and vegetables and rolled up and fried until crispy. If you want to try your hand at dumplings, vegetable potstickers are a good choice as they don't require you to cook the meat first.


Thai Stir-Fry With Lemongrass

Lemongrass brings a lightly fruity note to this delicious vegetable-forward stir-fry. It calls for lots of vegetables, including broccoli, bell peppers, and green beans, but you can use whatever vegetables you have on hand. If you aren't a tofu fan, substitute chicken instead.


Nue Gra Pao: Stir-Fried Beef with Mint Recipe

This is a rich, hearty dish with plenty of typical Thai flavors. Any
kind of beef may be used, but flank steak works particularly well
because it is easy to cut it across the grain, which helps keep the meat
from falling apart during stir-frying and produces a tender result. Be
sure to serve plenty of rice, because it helps moderate the hot chilies
without detracting from the flavor. You may reduce the number of
chilies by up to one half, but traditionally this dish should have a
rich, hot chili flavor.

Ingredients:
------------
1 pound flank steak
14 (2 ounces) finely chopped Serrano chilies
1/4 cup (2 ounces) finely chopped garlic
1/2 cup (2 ounces) finely chopped yellow onion
1/4 cup + 2 tblsp vegetable oil
3 tblsp fish sauce
1 tblsp granulated sugar
1/2 cup water (more if needed in Step 5)
1/2 cup loosely packed mint or basil leaves
Green lettuce leaves

1. Slice the beef across the grain into strips 1/4 inch thick and 2 to
3 inches long. Set aside.

2. Pound or grind the chilies, garlic, and onion to a coarse paste in a
mortar or blender. If you use a blender you may need to add the oil to
aid in grinding.

3. Heat a wok, add the oil, and swirl it over the surface of the pan.
(Do not add more oil if you have ground the chilies, onion, and garlic
in oil.) Add the paste from Step 2 and stir-fry until it is light
golden.

4. Add the beef and stir-fry until it is a uniform tan color, but do
not overcook it.

5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More
water may be added if the sauce is too dry. There should be about 1/2
to 3/4 cup sauce, depending on how much water you added.

Ahead of time note: The dish may be prepared a day in advance to this
point. To do so, proceed through Step 5, omitting the mint or basil
leaves. When you are ready to serve, heat the mixture and add the
leaves. If the meat has absorbed the liquid, add just enough warm water
to bring it back to the original consistency.

6. Arrange a single layer of lettuce leaves in a serving bowl and put
the beef mixture over them. Serve the beef immediately or keep it warm
while preparing other dishes.


Instructions

Mix water, soy sauce and Seasoning Mix in medium bowl. Set aside.

Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef stir fry 3 minutes or until desired doneness. Remove from skillet. Heat remaining oil in skillet. Add vegetables stir fry 4 minutes or until tender-crisp.

Stir sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat. Return beef to skillet. Cook 1 minute or until sauce is slightly thickened.

Test Kitchen Tips:
•Use vegetables such as broccoli, carrots, bell peppers, green beans and onions.
•Substitute boneless chicken breast or thighs, cut into thin strips for the steak. Stir fry until cooked through.
•In a pinch? Substitute frozen vegetables for fresh.


Instructions

Mix orange juice, soy sauce, ginger, garlic powder and ground red pepper in small bowl. Reserve 1/2 of the marinade. Place beef in large resealable plastic bag or glass dish. Add remaining marinade turn to coat well. Refrigerate 15 minutes or longer for extra flavor.

Heat oil in large skillet on high heat. Remove beef from marinade. Add beef to skillet stir fry 3 minutes or until beef is no longer pink. Remove beef from skillet. Add vegetables stir fry 3 to 5 minutes or until tender-crisp.

Mix reserved marinade with honey and cornstarch until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Serve over hot cooked brown rice, if desired. Sprinkle with sesame seed before serving.


Spicy Stir-fried Chicken and Vegetables

Ingredients

1 – 1/2 pounds air-chilled boneless, skinless chicken breast or thighs

1 pound mushrooms, stem ends trimmed and sliced or cut into halves or thirds

3/4 pound snow peas or thinner asparagus, cut on the diagonal into 3/4 inch pieces

1 red bell pepper, cored, seeded, and cut into 1/2 -inch squares

1 orange bell pepper, cored, seeded, and cut into 1/2 -inch squares

3 – 1/2 tablespoons coconut, grapeseed or sunflower seed oil

2 tablespoons tamari sauce

1 – 1/2 tablespoons rice wine or sake

1 teaspoon toasted sesame oil

1 teaspoon non-gmo cornstarch

3 tablespoons minced scallions

2 tablespoons minced garlic

2 tablespoons minced fresh or bottled ginger

1 teaspoon hot chili paste or to taste

Chicken Sauce

3 tablespoons tamari sauce

2 tablespoons rice wine or sake

1 teaspoon toasted sesame oil

Instructions

Cut chicken into 1/2-inch cubes and place them in a bowl. Add the marinade and turn the chicken cubes in it to coat them. Cover with plastic wrap, and let the chicken marinate for 30 minutes. (Chicken can remain in marinade for an hour or two without a problem)

Heat a wok or large skillet, add 2 tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat, stirring, until the chicken changes color and separates—about 3 to 4 minutes. Remove the chicken with a slotted spoon and drain. Wipe out the pan.

Reheat the pan, add the remaining 1-1/2 tablespoons oil, heat, and add the seasonings. Stir-fry seasonings for about 15 seconds, then add the red and orange peppers and mushrooms toss them with the seasonings and stir-fry for 1-1/2 minutes.

Add the asparagus and Chicken Sauce, and cook, stirring continuously, to prevent lumps, until the sauce is slightly thickened. Return the cooked chicken to the pan, and toss lightly to heat through and coat the pieces. Scoop onto a platter and serve immediately. Serve with jasmine or basmati rice or soba noodles.


Stir-Fried Vegetables with Orange and Mint - Recipes

A1. EGG ROLL (2) VEGETABLE (3) $3.90

Crispy eggroll stuffed with seasoned pork and cabbage with plum sour.

A2. THAI CRISPY SPRING ROLLS (2) $4.90

Mixed vegetable and pork glass noodle served with plum sauce.

A3.FRESH SUMMER ROLL VEGETABLES (2) $4.90

Rice pepper wrape with Lettuce, vermicelli, cilantro,scallions, carrots, bean sprouts. Served with peanut dipping sauce

Crispy fried tofu served with house sauce.

Mint parsley with apple cider vinegar, salt & spices.

Steamed ground pork wrapped in wonton skins served with ginger sauce.

A7.CHICKEN OR BEEF SATAY (5) $8.95

Grilled chicken or beef marinated in Thai spice. Served with cucumber salad and peanut sauce .

Fish paste marinated with thai herbs. Served with cucumber sauce/

A9.THAI BEEF OR PROK JERKY $8.95

Thai style fried marinated beef jerky. Served with thai dipping sauce.

A10.CRISPY WRAPPED SHRIMPS (5) $8.95

Crispy shrimp wrapped in rice paper. Served with mild spicy sauce.

A11.THAI ORANGE SAMPLER $11.95

Mint parsley with apple cider vinegar, salt & spices.

CHEFS SPECIALS

C1. SALMON WITH GINGER $15.45

Grilled salmon steam snappea with ginger sauce.

Scallops, shrimp imitation crab in a spicy and garilc sauce with jalapeno, yellow onion and bell pepper.

Lighty coated shrimp flash fried with diced onion, jalapeno and bell pepper.

Shrimp, Scallops and imitation crab meat sauteed with broccoli, baby corn, water chestnuts and snap pea in a special sauce .

Grilled salmon, scallop, shrimp sauteed bamboo shoots, zucchini, bell pepper, basil leaves soba noodle with green curry sauce

Sliced roast duck red curry pineapples, bell pepper basil leaves in coconut milk.

Sauteed duck with green bean, yellow onion, bell pepper and basil leaves in thai spicy sauce

FRIED RICE

Traditional thai fried rice with golden brown sauce, green onion, tomatoes and egg.

Spicy fried rice, eggs, onions, scallions, bell pepper, jalapeno and basil with thai chili paste.

F3. THAI CURRY FRIED RICE $10.95

Traditional Thai fried rice with yellow onion, bell pepper, jalapeno, basil leaves in green curry sauce.

F4. PINE APPLE FRIED RICE $10.95

Fried rice with pineapple, scallions, onions, tomatoes, eggs and roasted cashew nuts.

F5. COMBINATION FRIED RICE ( chicken, pork, beef ) $11.95

Green onion, yellow onion, tomatoes and egg .

Salads

sliced orange purple cabbage and hard boiled>
eggs topped with our delicious house dressing

S2. THAI PAPAYA SALAD OR LAOS $8.95

Shredded greeen papaya with thai green beans, tomatoes, peanuts in spicy homemade dressing

S3. LARB (Chicken, Pork or Beef) $11.95

Ground meat with red green onion, cilantro, crispy rice, lime juice and fish sauce

S4. BEEF OR PORK SALAD $11.95

Tender grilled sliced meat, red onion, green onion, cilantro and chilli lemon sauce

Glass noodles mized with carrots, tomatoes, lettuce, onion, cilantro, peanuts, ground chicken streamed shrimp with chilli leamon sauce

Combination of steamed shrimp, squid, mussel, and scallop with red and green onion, tomatoes cucumber, cilantro and chili sauce

Kid's Meals

K1. Fried Rice / French Fries $6.95

K2. PAD THAI / Fried Rice $6.95

K3. Chicken Nugget / French Fries $6.95

K4. THIA ORANGE CHICKEN $6.95

S5. SWEET SOUR CHICKET $6.95

Lunch Specials

L1. THAI ORANGE CHICKEN $10.25

Chicken strips sauteed with orange peel in a slightly sweet sauce

L2. SWEET AND SOUR CHICKEN $10.25

Chicken nuggets with Thai sweet and sour sauce.

L3. SPICY BASIL (pad krapow) $10.25

Stir-fried bell pepper and basil leaves in Thai spicy sauce.

Sauteed bell pepper, green beans and lime leaves in curry sauce.

Stir-fried yellow onion, green onion, bamboo shoot,tomato, water chestnut and cashew nut.

Stir-fried Broccoli, carrot in brown sauce.

Stir-fried Snap peas, carrot in brown sauce.

Sauteed broccoli with garlic sauce.

Sauteed bell pepper, Jalapeno, onion with hot pepper in brown sauce.

L10. SIAM SWEET BASIL $10.25

Sauteed bell pepper, jalapeno, yellow onion, basil leaves in Thai Spicy sauce.

Traditional Thai rice noodle with bean sprout,egg, green onion and peanut.

Sauteed Fresh Flat rice noodles, chinese broccoli or broccoli and egg in Thai soy sauce.

L13. PAD KEE MAO Drunken noodles $10.25

Sauteed Fresh flat rice noodle with jalapeno, bell pepper and basil leaves in a special sauce.

Sauteed glass noodles with egg, cabbage, carrot, green onion and bean sprouts.

Sauteed Lo Mein noodle, carrot, cabbage, green onion, slices mushroom and bean sprouts.

Bamboo shoot, bell pepper and fresh basil leaves in coconut milk.

Bamboo shoot, zucchini, bell pepper and basil leaves with coconut milk.

Potato, carrot and peanut with coconut milk.

Curry with coconut milk, potato, onion and carrot.

Bell pepper, Fresh basil leaves with coconut milk.

Fried rice with golden brown sauce, egg, tomato and onion.

L22. THAI CURRY FRIED RICE $10.25

Traditional Thai fried rice with yellow onion, bell pepper, jalapeno, basil leaves in green curry sauce.

L23. PINE APPLE FRIED RICE $10.25

Pine apple, tomatoes, green onion, yellow onion, cashews nut and egg.

Sauteed bell pepper, stir fried eggplant and basil leaves with tofu in chili sauce.

Sauteed broccoli, carrot, zucchini, snap peas, mushrom, yellow onion and baby corn in brown sauce.

Noodles

Traditional Thai rice noodle with bean sprout, egg, green onion, carrot and peanut

Sauteed Fresh Flat rice noodles, Chinese broccoli or broccoli, beanspourt and egg in Thai soy sauce

Sauteed flat rice noodles, wok fried with chinese broccoli or broccoli in black bean gravy

N4. PAD KEE MAO Drunken noodles $10.95

Sauteed Fresh flat rice noodle with jalapeno, bell pepper, tomatoes, onion, broccoli and basil leaves in a special sauce

Stir Fried glass noodles with egg, cabbage, carrot, green onion and bean sprouts

Sauteed egg noodle with cabbage, carrot, green onion, bean sprout and mushrooms

Side Items

Deserts

Sweet Sticky Rice Mango $5.95

Fried Bannana with Vanillia Ice Cream $4.95

Entrees

E1. THAI ORANGE CHICKEN $10.95

Chicken strips sauteed with orange peel in a slightly sweet sauce.

E2. SWEET AND SOUR CHICKEN $10.95

Chicken nuggets with Thai sweet and sour sauce.

E3. SPICY BASIL (pad Krapow) $10.95

Stir-fried red bell pepper and basil leaves in Thai spicy sauce.

Stir-fried red bell pepper and basil leaves in Thai spicy sauce.

Stir-fried yellow onion, green onion bamboo shoot,tomato water chestnut and cashew nut.

Steamed ground pork wrapped in wonton skins served with ginger sauce.

Stir-fried snap peas with carrot it brown sauce .

Sauteed broccoli with garlic sauce.

Sauteed red bell pepper, Jalapeno, onion with hot pepper in brown sauce.

E10. SIAM SWEET BASIL $10.95

Sauteed red bell pepper, jalapeno, yellow onion, basil leaves in Thai Spicy sauce.

Steamed broccoli, snap peas, bean sprouts, carrot,topped with thai peanut sauce.

Sauteed broccoli, carrot, zucchini, snap peas, mushrom, yellow onion and baby corn in brown sauce.

Stir Fried choice of meat in tomatoes sauce with tomatoes, onion, pineapple, cucumber and bell pepper.

Sauteed red and green bell pepper, stir fried eggplant and basil leaves. with tofu in chili sacue.

Marinated grilled chicken with thai plum sauce

E16. ROYAL CHICKEN CURRY $11.95

Sauteed yellow grilled chicken with red curry on the side zucchini, broccoli and carrot.

E17. FISH WITH CELERY (Cat Fish) $14.95

Sauteed red bell pepper, celery in brown sauce.

E18. FRIED FISH AND CHILI SAUCE (Cat Fish) $14.95

Choice of fish topped with chopped garlic, fresh chili in thai spicy sauce.

CURRY

Bamboo shoot, bell pepper and fresh basil leaves in coconut milk.

Bamboo shoot, zucchini, bell pepper and basil leaves with coconut milk .

Traditional Thai fried rice with yellow onion, bell pepper, jalapeno, basil leaves in green curry sauce.

Curry with coconut milk, potato, carrot and peanut.

Bell pepper, Fresh basil leaves with coconut milk .

Noodle Soups

Rice noodle , bean sprouts, deep fried garlic, green onion and cilantro

N8. TOM KHA NOODLE SOUP $11.95

Rice noodles in spicy coconut milk, mushrooms, lemon grass, galangal and lemon juice

N9. TOM YAM NOODLE SOUP $10.95

Rice noodles in spicy and tangy broth, mushrooms, chili, galangal

Soups

S7. TOM KHA Small $6.45 / Large $10.95

Mushrooms with galangal root lemon grass lemon juice and coconut milk

S8. TOM YAM Small $5.45 / Large $9.95

Mushrooms with galangal root lemon grass lemon juice, chili in spicy and tangy broth

S9. WONTON SOUP Small $5.45 / Large $9.95

Ground pork wrapped with wonton skin, scallion, cilantro in chicken broth soup