Stir-fried vegetables and tofu
Combine the soy sauce, brown sugar, ginger and a pinch of salt in a shallow bowl. Add the tofu, cut-side-down, and put aside to marinate for 1 hour. Reserving the marinade, remove the tofu and cut into 3 cm chunks. Stir the stock and cornflour ... [... more]
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Angel Hair Pasta with Vegetables - LISA CURRY-KENNY
Cook pasta according to packet instructions in large saucepan of boiling salted water until al dente; drain. Meanwhile, heat oil in large non-stick frying pan. Cook mushrooms until lightly browned. Add remaining vegetables and pine nuts and toss ... [... more]
Australian Womens Weekly |
Basil-scented sautéed vegetables
Cut the broccoli into small florets; trim and thinly slice the stalks. Heat the olive oil in a large non-stick frying pan or wok. Add the garlic (if using), capsicum, turnip and slices of broccoli stalk. Sprinkle in the sugar and salt to taste. ... [... more]
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Asian vegetables with oyster sauce
Combine soy sauce, oyster sauce, lime juice and sugar in a small bowl. 2 serrano or jalapeño chillies, seeded and thinly sliced diagonally 1 long Lebanese (Japanese/baby) eggplant, cut into small cubes Heat oil in a large non-stick frying pan ... [... more]
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Braised baby vegetables
Melt butter in a large saucepan or flameproof casserole over medium heat. Add leek, parsnip, carrots and onions or shallots. Stir in stock, sugar, bay leaf and pepper. Bring to the boil, cover and reduce heat to low. Cook for 10 minutes or until ... [... more]
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Braised vegetables with falafel and yogurt sauce
First make the falafel. Brush a shallow baking dish with a little oil. Put the chickpeas in a bowl and mash with a potato masher, then mix in the spring onions, parsley, fresh and ground coriander, and pepper to taste. Alternatively, mix the ... [... more]
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Chicken pot pie with chunky vegetables
Heat oil in a large saucepan over medium heat. Add leeks, celery, carrot and potato. Cook, stirring occasionally, 5 minutes. Add mushrooms. Cook, stirring occasionally, 5 minutes. Stir in flour, thyme and salt until blended. Stir in stock. ... [... more]
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Stir-fried vegetables
To make the stir-fry sauce, put the soy sauce, sherry, honey and stock in a small jug. Stir together until combined then set aside until needed. Heat the vegetable oil in a wok or large deep frying pan. Add any of the tougher, slower-cooking ... [... more]
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Steamed vegetables with peanut dip
To make the peanut dip, bring the water to the boil in a small saucepan. Stir in the peanut butter, garlic, ginger, spring onion, sugar, soy sauce and chilli powder. Simmer 2 minutes. Remove from heat. Stir in lemon juice. Set aside to cool ... [... more]
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Fried rice with tofu & vegetables
Combine the wine, 1 tablespoon of the soy sauce, the honey and 1 teaspoon ginger in a large zip-seal plastic bag. Add the tofu. Press out excess air and seal the bag. Shake the bag gently to coat tofu with the marinade. Marinate in the ... [... more]
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Noodles with tofu and green vegetables
Put the noodles in a large saucepan of lightly salted boiling water. Return to the boil and simmer for 4 minutes, stirring occasionally with a fork. Drain, reserving 50 ml of the liquid. Rinse the noodles, then set aside. Meanwhile, whisk ... [... more]
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Spirals with pan-roasted vegetables
Heat 1 tbsp oil in a large non-stick frying pan over medium heat. Add onion and capsicum. Sauté until softened, about 5 minutes. Add pumpkin, half the salt, the basil and half the garlic. Cover; cook, stirring occasionally, 8 minutes. Increase ... [... more]
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