A quick, tasty and very colorful dish!
- 1/2 chicken breast without skin and bone, cut into cubes
- 1 medium carrot, cut into slices
- 1/3 zucchini cut lengthwise into 2, then sliced
- 70 grams of broccoli, unwrapped in bunches
- 40 grams of bean sprouts
- 2 cloves of garlic
- 1/2 tablespoon olive oil
- 1 tablespoon spicy sauce
- 1/2 tablespoon soy sauce
- 1 sprig of green onion, cut into rounds
Preparation time: less than 60 minutes
RECIPE PREPARATION Stir-fry with chicken, bean sprouts and vegetables:
Heat the oil in a wok. Add the garlic and let it infuse on low heat for 1-2 minutes, without it burning. Add the meat and cook over medium heat. Stir frequently until lightly white. Add the carrot and zucchini. Cook, stirring frequently for 3-4 minutes. Add broccoli and bean sprouts.
Cook for 1 minute, add the spicy sauce and the soy sauce and leave for another minute.
Garnish with green onions.
The spicy sauce can be replaced with chili.
My dish is reddish because of the purple carrot. If you use the common species, the preparation will have a much lighter color.
Olive oil can be replaced with coconut oil
The secret of Cambodian cuisine & # 8211 part 3
Cambodians traditionally eat three or four meals at a table. Each individual dish is either sweet, salty, sour, or bitter. Hot peppers are usually served separately, as such, or as spicy sauces (prepared with fish sauce, or soy sauce, sugar, lime juice and chopped hot peppers), each diner speeding the food to taste.
The most popular dishes include:
Amok trey - a fish curry in coconut milk, wrapped in banana leaves and steamed
Ansom chek / chrok - a cylindrical shape of rice wrapped in banana leaves, filled with bananas / pork and mung bean paste.
Banh-chiao - a pancake made of water rice and turmeric flour, stuffed with strips of pork, shrimp and bean sprouts. They are traditionally served wrapped in mustard and salad leaves, filled with mint and basil and soaked in a "nuoc cham" sauce.
Chicken curry - chicken breast braised in coconut milk and curry paste.
Bai cha - a variant of "fried rice" that includes Chinese sausages, garlic, soy sauce and spices.
Ban Hoaw - steamed rice vermicelli with mint, ground hazelnuts, pickled vegetables and egg rolls fried in oil, cut into pieces and soaked in sweetened fish sauce.
Cha knyey - spicy chicken, cooked stir-fry, flavored with ginger, black pepper and hot peppers.
Jroak sway - an unripe mango salad, flavored with fish and pepper sauce, usually served as a side dish to fish or rice.
Sour soup - is a tamarind-based fish soup with lotus roots and flavored with prahok.
Tik marij - a dip made from black pepper and lime sauce.
Moan dot & # 8211 chicken with lemongrass and oyster sauce, usually served with a dip.
Kuytheav - a beef soup with noodles, with bean sprouts, green onions and coriander, of Chinese origin.
Lou - thick and short noodles with egg and chicken, seasoned with fish sauce.
Nom banhchok - rice vermicelli with raw vegetables, accompanied by fish soup, or chicken.
Ngam nguv - a chicken soup flavored with pickled lemons.
Somlar kari nom banh jok - is a spicy curry with coconut milk, vermicelli noodles, chicken, green beans, cabbage, carrots and unripe papaya.
Somlar kari - red chicken curry with sweet potatoes, onions and bamboo shoots.
Somlar machu yuon - is a kind of tamarind soup. Includes chicken, or fish, tomatoes, pineapple, plus other spicy vegetables and greens.
In the last 10-20 years the cuisine of Southeast Asia has become interesting for Westerners who, with a delay of several thousand years, began to be interested in a truly healthy and varied diet, focusing on fragrant, beautiful dishes. colorful, tasty, interestingly textured, which uses little fat, which uses heat treatment exactly as needed and that is why the vegetables stay beautifully colored and crunchy, and on top of that they keep their nutrients.
It is not strange that a country where life is so hard, where, for example, electricity is a luxury that only the wealthy can afford, to have a healthier cuisine than the super-developed countries of Europe and America. , countries that invest billions to fight obesity and its consequences?
Cambodians do not eat according to fashion and trends, they simply eat well and healthy. Strangely, their cuisine is one of the least known in Asia. From the number of bookstores I've been to, I've seen only one book about Cambodian cuisine, and one written by a Westerner.
Communism and the internal wars with the neighbors in the area turned it into an almost inaccessible land. Thirty years after the fall of the communist regime, my friends asked me, "Well, are you going there to the Khmer Rouge?" Unfortunately, that's about all we know about Cambodia & # 8230
Stir-fry veal steak
An ideal recipe for the weekend and more. The stir-fry variant (a process of preparing vegetables and meat in a small amount of oil) is very fast and healthy. More information about stir & # 8211 fry can be read here. A recipe as good as it is simple and versatile. You can replace beef with chicken or pork, you can make stir-fry only from vegetables, etc.
Ingredients for 2 servings:
● 300 g antricot with bone, chop or veal ribs
● 1 tablespoon soy sauce
● 1/2 teaspoon hot pepper paste
● spices: nutmeg, thyme, paprika, white pepper
● 1 tablespoon unrefined soybean or palm oil
● 2 cloves of garlic
● a cup of water
Gasket & # 8211 Steamed vegetables, carrots and Chinese beans
Method of preparation:
1. The meat is cut into small pieces to be easy to handle in a pan or wok. Marinate for an hour and a half with all the spices, except salt.
2. Heat the oil and brown the meat over high heat. After 4-5 minutes it should have a crispy crust. Add water, soy sauce, hot pepper and garlic.
3. Cover with a lid and simmer for 10 minutes, until well penetrated and the meat is tender. Take the lid off and let the liquid drop, the sauce will caramelize and the meat will become sticky (it takes another 4-5 minutes).
4. Sprinkle with salt, turn off the heat and place the meat on the serving platter with the vegetables. Use a little water to deglaze the sauce from the pan, let it mix for 1 minute, then pour it over the meat and vegetables.
A little guide to using and combining spices
The success of a diet lies in tasty and fragrant foods. Therefore, use as many spices and herbs as possible. Here's how to spice up your dishes!
Very good in: salad dressings, sauces, marinades
Goes well with: cheeses, chicken, fish, pork
Fruits & Vegetables: Peppers, Eggplants, Potatoes, Tomatoes, Pumpkins / Zucchini
Spices: garlic powder, rosemary, thyme, marjoram, oregano
Very good in: curry, rice
Goes well with: chicken, duck, pork, lentils
Fruits & vegetables: carrots, citrus, corn, peas, sweet potatoes, pumpkin
Spices: cinnamon, cumin, ginger, turmeric
Very good in: curry, rice, soups, sauces, marinades
Goes well with: beans, lentils, tofu, chicken, beef, fish, pork
Fruits & vegetables: eggplant, tomatoes, zucchini / zucchini, carrots, corn, green beans
Spices: garlic powder, turmeric, ginger, cinnamon, oregano
Very good in: soups, salad dressings, marinades
Goes well with: beef, chicken, fish, lamb, pork, lentils
Fruits & vegetables: carrots, tomatoes, zucchini / zucchini, cauliflower, green beans, peas
Seasonings: oregano, rosemary
Very good in: curry, soups, sauces, fillings, marinades
Goes well with: chicken, beef, fish, pork, tofu
Fruits & vegetables: peppers, potatoes, onions, tomatoes
Spices: hot pepper powder, cumin, cinnamon
Very good in: curry, soups, marinades, desserts, bread
Goes well with: lamb
Fruits & vegetables: apples, beets, pumpkin, tomatoes, sweet potatoes
Spices: cinnamon, nutmeg, allspice, basil
Very good in: risotto, soups
Goes well with: beans, lentils, seafood
Fruits & vegetables: potatoes, tomatoes, mushrooms
Spices: oregano, sage, thyme, marjoram
Very good in: rice, curry, stir-fry, marinades
Goes well with: chicken, beef, fish, pork, tofu
Fruits & vegetables: carrots, citrus, sweet potatoes, beets, pumpkin
Spices: garlic powder
Very good in: soup, desserts, bread
Goes well with: beef, lamb
Fruits & vegetables: apples, beets, cabbage, carrots, pumpkin, sweet potatoes, turnips
Spices: cardamom, nutmeg, cinnamon, cloves, ginger
Very good in: rice, fillings, sauces
Goes well with: lamb
Fruits & vegetables: broccoli, cabbage, carrots, pumpkin, cauliflower, sweet potatoes
Spices: allspice, cloves
Very good in: soups, salad dressings, tomato sauces, marinades
Goes well with: beans, chicken, fish, lamb, pork
Fruits & vegetables: artichokes, tomatoes, peppers, zucchini / zucchini, potatoes, mushrooms
Spices: hot pepper powder, bay leaves, thyme
Very good in: rice, soups, salad dressings, marinades
Goes well with: chicken, seafood, lamb, tofu
Fruits & vegetables: peppers, pumpkin, cauliflower, broccoli, potatoes
Spices: garlic powder, hot pepper powder, cardamom, cinnamon, cumin
Cayenne pepper (hot pepper powder)
Very good in: rice, soups, salad dressings, sauces, marinades
Goes well with: chicken, beef, fish
Fruits & vegetables: eggplant, potatoes, zucchini / zucchini, peppers, corn, tomatoes
Spices: cumin, paprika, cinnamon
Very good in: marinades
Goes well with: beans, chicken, lamb, pork, fish
Fruits & vegetables: mushrooms, peas, potatoes, onions
Spices: garlic powder, oregano, thyme, basil
Very good in: fruit sauces, desserts, bread
Goes well with: chicken, lamb
Fruits & vegetables: apples, carrots, pears, sweet potatoes, pumpkin
Spices: allspice, cloves, nutmeg
Very good in: curry, rice
Goes well with: beans, lentils, chicken, fish, tofu
Fruits & vegetables: cauliflower, cabbage, potatoes, sweet potatoes
Spices: cardamom, garlic powder
Very good in: curry, soups, sauces, stir-fry, salad dressings, marinades
Goes well with: beans, chicken, beef, fish, tofu
Fruits & Vegetables: Cabbage, Tomatoes, Pumpkin / Zucchini, Carrots, Mushrooms
Spices: oregano, cumin, coriander, turmeric
Wy fry stew with chicken, pineapple and cashews, Chinese style
Stir fry at the wok with chicken, pineapple and cashews, in Chinese style, a fast and tasty food, with an exotic and tasty taste. Step by step recipe.
Much of the food has already lost its nutritional properties when it reaches the consumer. In contrast, bean sprouts are a "living" food.
It looks like a small food factory, which has just opened its store of energy, enzymes and vitamins from mung beans, offering them all in a sweet, crunchy package, only good to eat.
If you look at them, it's hard to believe that they contain so many nutrients, but bean sprouts, from the tiny root to the yellow-green leaves at the other end, are a perfect source for our need for vitamins B6 and C. , as well as thiamine, riboflavin and niacin.
Chinese cuisine has been using mung bean sprouts for thousands of years. Without the need for a long boil, mung beans are ideal for preparing egg rolls and spring packets, stir-fry dishes and soups.
Bean buds they are a refreshing element that balances speed. Their crunchy texture and delicate, sweet taste make it an excellent addition to salads or omelets.
How to prepare bean sprouts
How to prepare the buds of
Crispy beans add pleasant flavors and a special texture to a
great variety of food. Use the tips below
how to prepare them and then add them to different foods
stir-fry, soups and salads.
recommends that the buds be used shortly after purchase
thus avoiding the sticky feeling they can get. Break with
buds in a bowl with water in the refrigerator and change the water once at
two days for five days.
then water and wipe the buds with paper napkins.
Add to fried foods over high heat, noodle soup or salad
asiana. Other recommended items
Brazilian cuisineThe coolest products that fight obesity!
Three salads in a jar in 5 minutes
If you work in the office or you just can't prepare something to eat at work, you order, don't you ?! But know that you can pack something very simple and that does not require any extra effort when you want to serve it. If you are tired of the catering menu or the dishes from the nearby market, I give you three recipes for healthy salads, in a jar, to be taken anywhere, without worrying about spills / smelling in the car or in the means of transport.
The one who invented this way of preparing a salad deserves all the praise, because it is a very ingenious way to have a fresh salad even after 24 hours.
You do not have to prepare the salad in the morning without any problem it can be prepared in the evening or the day before, but keep it cold. Nothing is nailed to these salads, you can put exactly what ingredients you have at hand, recycle various ingredients (leftover chicken, cooked pasta, boiled rice, quinoa, fish, etc.) and prepare your own salad. You don't even need more than 5 minutes to have a delicious lunch.
Here are just a few simple rules to make for a jar salad:
- the dressing must be put first
- the first layer after dressing should be an ingredient that does not absorb the liquid or is already cooked (quinoa, rice, pasta, beans, peas, lentils, etc.), then alternate the layers as you like
- the last layers should be perishable ingredients and salad
- Before serving, shake the jar and pour the contents into a bowl / tray.
I will briefly present (not much to explain) my three favorite salads, including one fasting, if we are still in such a period.
Chicken salad with avocado dressing
We need ½ avocado, 2 tablespoons olive oil, 3 tablespoons Greek yogurt, 2 tablespoons lemon juice, dressing and ½ avocado, 1 cup chicken, 1 cup cherry tomatoes cut in half, 1 cup cucumber, 3- 4 radishes, ½ red bell pepper, 1 sprig of green onion, ¼ red onion, 1 generous handful of salad.
Put all the dressing ingredients in a blender and beat a few times. We put the dressing in two jars. Top with vegetables, chicken, diced avocado and salad.
Close the jar and keep cold until ready to serve.
Tuna and red bean salad
We need 2 tablespoons of olive oil, 1 clove of crushed garlic, salt, 1 teaspoon of mustard, 2 tablespoons of vinegar, 2-3 tablespoons of water. Put all the ingredients in a jar and stir a few times, then pour the dressing into two jars.
In addition, we need 1 can of tuna in its own juice, 1 cup of red beans, 1 cup of tomatoes, 1 cup of cucumbers, ½ red onion, 1 sprig of green onion, a few olives and 2 cups of salad. Over the dressing we put the beans, vegetables (onions, cucumbers, tomatoes, olives), tuna and at the end the salad broken into pieces.
Pasta salad with vegetables (fasting)
For the dressing we use the same ingredients as the tuna salad. In addition we need 2 cups of cooked pasta (I already had boiled, left), 1 cup of chickpeas, 1 cup of cucumbers, 1 cup of tomatoes, ½ cup of radish, ½ cup of olives, red bell pepper, ¼ red onion , green onions.
Put the dressing in two jars, then half the amount of pasta, chickpeas, vegetables, the other half pasta and olives.
Close the jars and keep cold for at least an hour before serving.
Bean sprout salad
It is an extremely simple, but delicious, fragrant and very nutritious recipe. In addition, it offers a wonderful contrast of textures and colors.
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 3 minutes
250 g bean sprouts, out of the box
3 green onions, cut into julienne
1-2 red hot peppers, cleaned of seeds and cut into juliennes
1 1/2 tablespoons peanut oil
1/2 teaspoon salt
1/2 teaspoon cane sugar (or brown sugar)
1 tablespoon sesame seeds
1 teaspoon sesame oil
fresh coriander or parsley leaves for garnish
Heat the oil in a wok and add the green onions and hot peppers. Stir quickly (stir-fry) for 1 minute, then add salt, sugar and bean sprouts. Stir and continue for another 1 minute.
Meanwhile, in a frying pan, fry the sesame seeds dry, without oil, after about 30 seconds, when they start to crack, remove from the heat.
Add sesame oil to the wok and mix the sesame seeds. The salad can be served immediately, hot, or left to cool and served cold.
Peanut oil can be found in hypermarkets. If you do not have it available, use refined sunflower oil.
Brown sesame oil can be found in Chinese grocery stores in Red Dragon. If necessary, it can be replaced with cold-pressed walnut oil.
Cane sugar can be found in Chinese food stores in the Red Dragon and delicatessens such as Bacania Veche and Ki-Life. Sometimes it is also found in hypermarkets.
Brown sugar can be found in any hypermarket.
Mungo or soy bean sprouts can be packaged in jars or boxes in any hypermarket.