yoghurt and cucumber sauce
| General Recipes
Cooking receipe to make yoghurt and cucumber sauce under category General Recipes. You may find some video clips related to this receipe below.yoghurt and cucumber sauceindian1large cucumber1 1/2 teaspoons salt1/2 cup plain yoghurt3 teaspoons chopped fresh mintPeel the cucumber cut in halves and sco
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Mango with Sticky Rice
| Vietnamese
Cooking receipe to make Mango with Sticky Rice under category Vietnamese. You may find some video clips related to this receipe below.1 1/2 cups glutinous (sweet) rice1 1/3 cups well-stirred canned unsweetened coconut milk1/3 cup plus 3 tablespoons sugar1/4 teaspoon salt2 large ripe mangoes (chille
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Gilbert''s Potatoes Recipe
| Barbecue
Type: Gilbert''s Potatoes Free Cooking Recipe - Barbecue Good stuff! Ingredients / Directions 2 1/2 pounds potatoespeeled and sliced 3 onionssliced 1 cup(s) margarine 1/2 teaspoon salt 1/2 teaspoon ground black pepper 6 slices American cheese 1 1/2 ounces imitation bacon bits Preheat
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new potatoes with peas parsley and broad beans
| Aga Recipes
Cooking receipe to make new potatoes with peas parsley and broad beans under category Aga Recipes. You may find some video clips related to this receipe below.new potatoes with peas parsley and broad beans700g small new potatoes salt and freshly ground black pepper 200g fresh shelled peas 200g broad
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Ingredients
2 tablespoons dark sesame oil
4 cups fresh shiitake mushrooms, stems removed, caps thinly sliced
1 cup carrot, thinly sliced on a diagonal
1/4 cup minced shallot
1/2 cup sake
1 tablespoon Japanese soy sauce
2 cups asparagus spears, trimmed and cut into 2-inch pieces
1 1/2 cups snow peas, strings removed
2 tablespoons japanese arrowroot, dissolved in
1/4 cup vinegar (kuzu)
2 teaspoons umeboshi vinegar
Directions
1Heat oil in a medium saucepan over medium heat. Add shiitakes, carrots and shallots; cook, stirring frequently, 8 to 10 minutes, or until mushrooms have released their juices. Add sake and soy sauce. Increase heat and simmer rapidly, about 3 minutes, or until liquid is syrupy.
2Stir in 2 1/2 cups water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, or until liquid thickens. Add asparagus, simmer 3 to 5 minutes, or until tender. Stir in snow peas and arrowroot and cook, stirring constantly, 1 to 2 minutes, or until sauce has returned to a simmer and thickened.
3Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.
View related video clips
[tubepress mode=’tag’, tagValue=’Japanese Spring Vegetable Stir-Fry’]
