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lemon grass ideas
| General Recipes
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Italian Bake Recipe
| Pasta
Type: Italian Bake Free Cooking Recipe - Pasta Good stuff! Ingredients / Directions 1 pound hamburger1 onionchopped1 clove garlicminced1 small package chopped frozen spinachthawed8 ounces ricotta cheese1 egg beaten1/4 cup(s) parmesan cheese1 (14 ounce) can chopped tomatoes1 teaspoon o
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Cooking receipe to make coconut beef satay under category General Recipes. You may find some video clips related to this receipe below.coconut beef satayindonesian800g beef 1 small onion1 clove garlic crushed1 tablespoon tamarind sauce1 tablespoon light soy sauce1 tableapoon vinegar1 teadsoon sambal
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Cooking receipe to make stir fried mange tout with waterchestnuts under category General Recipes. You may find some video clips related to this receipe below.
stir fried mange tout with waterchestnuts
chinese
eastern and southern region
225g waterchestuts tinned (drained weight) or fresh
1 tablespoon groundnut oil
3 tablespoons spring onions finely chopped
225g mange tout trimmed
1 tablespoon light soy sauce
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sesame oil
If you are using fresh waterchestnuts peel them.
If you are using tinned waterchestnuts drain them well and rinse in cold water.
Thinly slice the waterchestnuts.
Heat a wok or large frying pan over a medium heat.
Add the oil and when it is hot add the spring onions.
A few seconds later add the mange tout and fresh waterchestnuts if you are using them and stir fry for 1 minute.
Make sure you coat them thoroughly with the oil.
Then add the rest of the ingredients and continue to stir fry for another 3 minutes.
If you are using tinned waterchestnuts add these now and cook for a further 2 minutes or until the vegetables are cooked.
Fresh waterchestnuts are cultivated between rows of rice plants. You can sometimes buy them fresh but tinned ones are easier to obtain. Fresh waterchestnuts are often dipped into a sugar syrup and eaten as a snack. Cooked they have a sweet taste and a crunchy texture. This is a straightforward recipe which should be made with the freshest mange tout you can find. Asparagus when in season makes a delightful alternative.
Serves 2
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