Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
ntil onions are soft, about 5 minutes. Add beef and cook
heat 3 tablespoons of the vegetable oil. Add the brisket and
When preparing kale for these recipes, remove the tough ribs, chop
eat and simmer for about 5 mins.
Grind 1/2
ushrooms give off has evaporated, 5-10 minutes. Set aside.
om For more indonesian cuisine recipes.
Mix all ingredients with shrimp and marinate in refrigerator for several hours.
Place in wire grill basket or on skewers and grill about 5 minutes on each side.
edium heat. Cook onion for 5 mins, or until soft. Add
celery and carrot, stirring, for 5 mins, or until soft. Add
arm Journal's Best Ever Vegetable Recipes.
ll the spices infuse.
5 remove the chicken first, chill
oiling water. Let stand for 5 mins; drain.
Cook laksa
edium low, cover and cook 5 minutes or until thickened, stirring
arley and 3 cups of vegetable stock.
Bring to a
Place about 3 tablespoons vegetable oil in a large pot
eek; cook and stir for 5 mins or until soft. Add
Heat oil in a large, heavy-bottomed saucepan over medium heat. Cook onion, garlic, ginger and spices for 4-5 mins, until onion softens and spices are fragrant. Add vegetable stock and coconut cream. Bring to a simmer.
Add eggplant, zucchini and cauliflower. Cover and simmer for 40 mins. Remove lid and add rice and green beans. Cook for 10-12 mins, or until rice is al dente and beans are tender and bright green. Season.
Fold in lime zest and spinach. Serve in bowls topped with toasted coconut and fresh cilantro leaves.
nions and saute for 4-5 mins, stirring. Mix in the
Heat oil in a large saucepan over medium heat. Cook curry paste, stirring, until fragrant. Add coconut milk and stock. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add sweet potato and simmer, covered, for 10 mins, or until potato is tender.
Add beans, tofu and lime juice. Cook, stirring, until beans are tender. Stir in cilantro.
Serve curry with steamed rice and topped with fresh cilantro.