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Chinese-style rice with vegetables and soy

Chinese-style rice with vegetables and soy

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The soybean pieces are boiled in salted water, possibly with spices (bay leaves, peppercorns, thyme, garlic).

After boiling, strain and brown in a little sunflower oil.

Boil the rice in water and salt, wash with cold water and strain.

Stir in the onion, add the carrots, when they have penetrated a little, add the mushrooms, zucchini, browned soybeans and red pepper.

Add soy sauce, season with salt.

At the end add the boiled rice.

Good appetite!

Chinese style pork with vegetables

A delicious and versatile recipe, in which we can use the vegetables left in the fridge and any kind of meat. Also, the garnish is your choice, from rice, rice noodles, to the ordinary mashed potatoes.

Not that it's musai, but in this recipe, it's better to marinate the meat.

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Teriyaki sauce
  • 2 cloves minced garlic
  • 1 cm grated ginger root
  • 1 teaspoon sesame oil
  • 3 tablespoons wine
  • ½ teaspoon Chinese spices for wok

  • 500 g pork
  • 2 tablespoons starch
  • 1 carrot cut long, as fine as possible (I used a vegetable cleaner for thin strips)
  • ½ small celery cut into thin sticks
  • 1 thin thread of leek, sliced
  • 1 hot pepper, cut into rounds
  • 2 cloves of garlic
  • 1 green bell pepper, cut into juliennes
  • 1 red bell pepper, cut into juliennes
  • 5 bunches of broccoli
  • 8 pieces of asparagus
  • 1 chopped green onion
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 3 tablespoons wine
  • 10 & # 8211 20 ml water if necessary
  • 4 tablespoons oil
  • 2 teaspoons sesame oil

Mix the marinade ingredients. Cut the pork into thin strips and mix well with the sauce obtained. Leave to cool for at least half an hour, but it is preferably longer, possibly until the next day. The meat will take on flavors and will freeze.

The next day, add the starch, mix well and leave to cool for half an hour. The starch will further soften the meat and bind the composition. Although it's not mandatory, I prefer it.

Bring the broccoli and asparagus in boiling water for about 5-7 minutes, mine were frozen. Then we pass them through a stream of cold water & # 8211 to stop their preparation and to keep their green color & # 8211 and let them drain.

Heat the wok or a pan well. We put the oil and wait a few seconds for it to heat up as well. It is important because we will cook quickly and at high temperature.

Put the chopped garlic and hot pepper in the hot oil. We hold it for a few seconds, just enough to flavor the oil and not burn the garlic, otherwise it becomes bitter.

Add the meat and stir continuously. If it sticks to the walls of the wok or pan, we immediately put the wine and let it evaporate. If you feel like it, you can add a little more water. All this time, the fire is great.

When the juice decreases, add the carrot, celery, pepper and leek.

Let it simmer for 3 minutes, then bring the broccoli and asparagus together. We don't keep them long, they should only remain partially cooked. As long as it doesn't lose its colors and doesn't soften completely.

Turn off the heat and sprinkle with finely chopped green onions. Mix and serve while hot with rice or rice noodles. Delicious.

Necessary ingredients pork with fried rice:

  • 400 gr pork muscle (or possibly leg) & # 8211 for 4 servings
  • 200 gr long grain rice (possibly pre-cooked), basmati rice being good
  • 1 or
  • 2 carrots
  • 1 suitable onion
  • 3-4 cloves of garlic
  • 1 not too big red bell pepper or kapia pepper
  • 1 handful of frozen peas
  • olive oil, soy sauce, ground white pepper, salt

For marinating pork:

  • soy sauce
  • olive oil
  • 4-5 cloves of garlic
  • ground pepper, ground coriander, paprika, marjoram
  • green parsley

  • Chicken breast (700-800 gr.)
  • Vegetable mix (either frozen or vegetables of your choice: onions, peppers, carrots, mushrooms, beans, etc.)
  • Sesame
  • Garlic
  • Noodles
  • Soy sauce (optional)

We start our recipe with the simplest step: we boil the noodles in salt water. Let it cook over low heat and then take care of the meat. We take the chicken breast and chop it into pieces of the desired size. It would be advisable to use some ceramic knives, because it helps you cut easier, faster and with greater precision.

Then brown the meat in a saucepan Regis Stone Wok pan. We add a drop of oil for taste, but no more! The reason? Regis Stone pans have a layer Releasing which prevents gluing. & Icircn plus, the effect of hot stone it helps us keep the shape and flavor of the ingredients. Another benefit is that we do not have to cook with oil and so we can prepare healthy and tasty recipes, full of color, but without many calories!

Also with help ceramic knives we chop onions, mushrooms, bean pods and what other vegetables we have especially for the vegetable mix. We chose to give the dish a special look, so we sliced ​​the carrots and peppers with a Julienne Slicer chopper! The vegetables thus become much finer, fitting perfectly among our noodles. Of course, we can use any vegetable we like, because a real chef knows how to improvise anyway to taste a recipe!

Put the vegetables over the chicken breast and mix with some silicone spatulas, to protect the pan from scratches.

The next step is to leave everything to do until the vegetables become soft. Towards the end we use a Garlic Press machine to crush a few cloves of garlic quickly, efficiently and without hassle. Then pour some soy sauce (optional) and a teaspoon or two of sesame, to taste.

When the meat-vegetable mixture is ready, either place it nicely over the pasta or mix everything. The Chinese style chicken breast recipe with noodles, vegetables and sesame can be served as such or with soy sauce, sweet or salty, depending on your preferences.

Method of preparation

Chinese dessert: Rice with honey and almonds

The rice is washed and left in cold water for 2 hours. After 2 hours, the rice is boiled in cold water.

Chinese rice with vegetables

Put the vegetables to harden in the wok where I preheated the oil and after seasoning them well

What vegetables are used in an Asian-style stir fry with soy, ginger and garlic sauce?

In this case, we made these Asian-style pan-fried vegetables to be served with a delicious black rice. The combination was great! I used colored peppers, asparagus, red onions, bamboo shoots (from the jar), zucchini, carrots and cauliflower. It is not wrong to put diced pineapple or salted hazelnuts (peanuts), dried mushrooms (mun or wooden ears) or fresh (champignon or pleurotus, shimeji or king oyster) as well as mung bean sprouts, mini corn cobs, pods or peas or green beans, etc.

There are no fixed amounts for this wok vegetable fry stir in terms of “batch composition” & # 8211 just choose your favorite vegetables. Quantitatively speaking, I would say that 250-300 g of raw vegetables are enough for one person, especially if they are served with boiled rice (be it white, black or whole) or some noodles (Asian noodles). The vegetables are still cooked and I assure you that they will be eaten the next day, if they remain! Dried rice swells 3-4 times by boiling so 30-40 g / person is more than enough. In the case of pasta, I would say that 75-80 g of dry pasta (Chinese noodles) are OK for a person.

I prepared these pan-fried Asian-style vegetables for a Delicious duck breast marinated with soy sauce, oranges, ginger, garlic and anise & # 8211 the recipe here.

I show you how to make 4 servings of Asian style pan-fried vegetables & # 8211 stir fry of Chinese vegetables to wok with soy sauce, ginger and garlic

Asian style vegetable rice

Vegetable rice is one of the most common and widespread garnishes used in Asian cuisine. That is why there are countless recipes for this preparation. The version of rice with vegetables that I propose to you, does not contain a basic ingredient of the common recipe, namely fish sauce, as I want it to be vegan, but I promise you that the result is at least as delicious.

The final preparation is consistent enough to be a main dish. You can enjoy it hot or cold & # 8230 is just as tasty. Of course, you can use it as a garnish next to a tofu scramble.

I also give you some tips:

  1. the recipe will come out better if you use boiled and chilled rice, even rice cooked the day before
  2. you can double the amount of ginger or you can add chilli or cayenne pepper if you prefer the preparation to be more spicy
  3. do not replace coconut oil with olive or sunflower oil, as the result will not be the same
  4. you can add other favorite vegetables & # 8230 just use your imagination & # 8230

What we need:

  • 250 gr basmati or wild rice
  • a capsicum pepper
  • two onions (I used one white and one red)
  • a carrot
  • ginger (approx. 3 cm)
  • 100 gr corn (I used frozen corn)
  • 100 gr green beans
  • 4 tablespoons soy sauce
  • a tablespoon of sesame oil
  • a tablespoon of coconut oil.

The quantity is for 4 servings.

How is it prepared:

Boil the rice according to the instructions on the package. After the rice is cooked, let it cool and take care of the vegetables.

We clean and cut the vegetables in order to keep the style specific to Asian cuisine, the pepper, the carrot and the ginger we cut thin and long sticks of approx. 3-4 cm.

Put the coconut oil in a pan or preferably a wok and briefly sauté the onion and ginger first, then add the carrot and pepper and finally the corn, green beans and boiled rice. Finally, add the soy sauce and sesame oil and let it cook for a few minutes, until the sauce is absorbed.

Ready. Another quick dish, easy to make by anyone and very tasty! May it be useful to you!

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Thai food: Roasted rice with vegetables

For almost four years since I became a vegetarian, fried rice with vegetables has been the food I order most often when I go to Thai restaurants. It is a kind of MBS of Thailand & # 8211 when in doubt I order it from the menu and you know that the chances are very high that I will get out of the equation.

I've seen it prepared countless times and I realized that it's super simple, but never until about 2 months ago I thought of making it at home. I don't know, somehow it seems to me that I take the bread from the mouth of the aunts who could make a baht with me hungry. Plus you need fish sauce to make it, something I rarely use at all, so I never have it in the house again, something you only find in big one-liter bottles that I don't feel like I store them in closets in vain.

Eventually I committed it, also provoked by my friend Mihaela, who said that Thai fried rice is her life (she has also lived here for a few years) but that she doesn't mind making it at home like the one from the restaurant. That something is missing or not kissing. Well, it's not possible, it's too simple. It turned out that Mihaela used soy sauce instead of fish sauce. It is similar but not enough to add to the equation. She was happy when I revealed the mystery to her.

The secrets with fried rice, beyond using the right ingredients, are as follows:

  • Have a good wok or a wide, deeper pan that never sticks to the bottom, no matter how hard you try.
  • Have a strong fire.
  • Prepare all the ingredients before you start working on the stove and keep it handy & # 8212 thing valid with a lot of Thai food, by the way.

If you have all this solved, it is serious that you can't help it. I hope you try it, it's super quick to make and very tasty. You can convert it to a vegan version by replacing the fish sauce with salt and omitting the egg from the ingredients. It will turn out great anyway, only it will no longer taste like Thai food.

Make sure you move very fast once you start cooking the rice & # 8211 the fire is big and the wok is very hot, the risk of burning something is obvious. Keep the ingredients handy, don't let anyone tell you jokes and procrastinate pouring a glass of wine for a few minutes.

Indian style chickpea food with red rice

Indian cuisine is like a story and with each spoon you discover combinations of intense flavors and spices, wonderfully tasty. It's as if every food has its own story and your kitchen turns into a little corner of India. The secret of the Indians are the spices, which they know how to combine in such a way as to make special dishes.

Many Indians are vegetarians for religious reasons, their diet being very much based on vegetables and cheeses specific to each region. In some areas, no preservatives and artificial flavors are used at all, only vegetables and greens from their own gardens.

And so they enriched us with many recipes, completely different from ours and with each food, as if curiosity always demands more of us.

Chickpeas are a very common vegetable in Indian food, being considered a "gift from the gods."

Today I chose to combine the strong aromatic chickpea food with a red rice, avocado slices and arugula with sprouts.


  • 250 g boiled chickpeas
  • 200 g tomatoes or tomato juice
  • 100 ml coconut milk
  • 1 dried onion
  • 3 cloves of garlic
  • 1 tablespoon flax seeds (optional)
  • 1/2 hot pepper paste
  • curry
  • smoked paprika
  • turmeric
  • coriander
  • salt pepper

For rice:


1. Wash the rice, cover it with water and leave it to hydrate for about 1 hour. After straining the water, you will notice that the water stains, which is absolutely normal. We wash it in some water and boil it for about 30 minutes. The hydration process shortens the cooking time, if we skip this step, the rice will boil more.

2. Meanwhile, prepare the vegetables: clean and finely chop the onion and garlic cloves and fry them for 2 minutes in a tablespoon of olive oil. We have to use a large frying pan, because in it we will make all the food.

3. Peel the tomatoes (I used 2 juicier tomatoes), cut them into cubes and put them over the onion together with the chickpeas. I used ready-made chickpeas, I put them in the freezer. (Otherwise, the chickpeas are left to soak overnight, and in the morning the water is changed and boiled. As it boils, the foam must be removed.)

4. Add the flax seeds and 1/2 teaspoon of each spice (curry, smoked paprika, turmeric and coriander), salt and pepper to taste.

. If you prefer one of the spices, you can put more.

5. Add the coconut milk, hot pepper paste, mix and cover the pan with a lid. Let the vegetables simmer, taking care to stir often, until almost all the juice is reduced.

6. After the rice has boiled, strain the water and mix it with soy sauce, salt and pepper to taste.

I served this Indian chickpea dish with red rice, avocado slices (sprinkled with a little lemon juice, balsamic vinegar and salt) and rocket with germs, or any green salad you have on hand.

Yakimeshi - Japanese style fried rice

If there is one dish that Asians are good at, then it is, without a doubt, rice. As a side dish, dessert or main course, there are a lot of ways to prepare rice, which are more flavorful and more delicious.

Today we offer you a typical Japanese recipe, yakimeshi, meaning fried rice with egg, vegetables and soy sauce. You can add other vegetables you like and serve the rice as such or as a garnish.

  • 300 g of preferred rice
  • 1 tablespoon oil
  • 2 cloves of garlic
  • 2 green onions
  • 1 carrot
  • a hand iceberg salad or Chinese cabbage
  • 2 eggs
  • 1 tablespoon soy sauce
  • salt
  • pepper

Put the rice to boil in salted water. Leave the rice until it is cooked for three quarters.

Finely chop the carrot, green onion, garlic and salad. Put oil in a pan or wok on the fire. Add the garlic and sauté for a minute. Add the onion, carrot and leave for another 3-4 minutes, until they have hardened.

Put the drained rice and the sliced ​​salad. Mix and put everything in one part of the pan. Add the beaten eggs and mix with a spatula to grind them when they start to coagulate.

When the eggs are cooked, mix them with the rice, season with salt and pepper and pour the soy sauce. Turn off the heat and serve.

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