Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts

Saturday, November 26, 2011

Making japchae (Korean stir fried noodles and vegetables)

Full recipe: www.maangchi.com This time I make delicious job chae (also spelled japchae, jabchae, chapchae, chopchae or jobchae), Korean-style stir fried noodles and vegetables. Ingredients: • Starch noodles ("dangmyun") • 150 grams of beef • 1 bunch of spinach • 1 medium size carrot • 1 medium size onion • mushrooms (5 dried shiitake and 1 package of white mushrooms) • 3 cloves of garlic • 7-8 green onions • soy sauce, sesame oil, sugar, pepper, and sesame seeds See my website for photos and details of ingredients: www.maangchi.com Makes 4 servings. How to prepare your ingredients before stir frying: 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups' worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long. 4. Cut 7 -8 green onions into 7 cm long pieces. 5. Slice one onion thinly. 6. Slice 150 grams of beef into thin strips. Now let's start! 1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. 2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside. *tip: Take one sample and taste it to see whether or not it's cooked properly. If it feels soft, it's finished. 3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in ...

Saturday, April 24, 2010

Pressure Cooking Vegetables (Glazed Root Vegetables)

The pressure cooker is the perfect companion for vegetables because they cook fast while retaining their garden fresh color and healthy nutrients. Chef Marty Cosgrove takes these hard root vegetables and cooks them to perfection in less than 5 minutes. This recipe is available at: www.discoverpressurecooking.com Chef Marty Cosgrove is Sales Director at K-Paul's Catering Expedition in New Orleans, a Paul Prudhomme company. He travels with Chef Paul to many special culinary events around the world. He is a graduate of Baltimore's Culinary College and has also studied at the renowned La Varenne Ecole de Cuisine in Paris and at the famed Maison du Chocolat.

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