Evil Jungle Prince With Mixed Vegetables Food

SHRIMP EVIL JUNGLE PRINCE

Steps:

• heat oil add chili and lime zest.
• add green bean.
• add bell pepper
• add lemon grass.
• add bamboo and water chestnuts.
• add corn.
• add shrimp.
• add mushrooms
• add coconut milk
• add soy sauce
• add fish sauce add lime juice
• cook just til shrimp is pink
• pour over cabbage top with basil.

EVIL JUNGLE PRINCE WITH TOFU

Steps:

• Pound the peppers, lemongrass and lime leaves to a paste. (Or slice them with a knife, then salt them lightly, then keep chopping the pile until they are paste-like.).
• Heat the oil in a skillet and add the paste; fry until fragrant.
• Add the chicken or tofu and cook until chicken is cooked through (or tofu is nice and hot). Add the basil and fish sauce to taste. Serve on thinly shredded cabbage.

EVIL JUNGLE PRINCE WITH CHICKEN

Steps:

• Cut chicken in to thin strips (approximately 2 inches long).
• Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
• Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
• Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
• Add chicken to the pan and continue cooking for 5 more minutes.
• Reduce heat to medium-low, stir in fish sauce, sriracha sauce, and brown sugar, and basil and simmer for 1 last minute. (thanks to VintageChrome for the tip on 2 secret ingredients!).
• Serve atop the bed of cabbage and enjoy.

EVIL JUNGLE PRINCE WITH MIXED VEGETABLES

Steps:

• Cut mixed vegetables into thin strips.
• Grind red chili peppers, and lemon grass in a blender or with mortar.
• Heat oil to medium high and sauté pepper mixture for 3 minutes.
• Stir in coconut milk and cook for 2 minutes.
• Add vegetables and cook for 5 more minutes.
• Stir in basil.
• Serve on a bed rice or noodles.

BOLLITO MISTO DI VERDURE (BOILED MIXED VEGETABLES)

Steps:

• Boil or steam all the vegetables keeping in mind they cook at different rates so you'll either have to do them in batches or different pots.
• Cook them to your taste. Some I like crisp-tender, others well done.
• Drain them and let them cool enough to handle them.
• Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl.
• If you are using capers, stir them in now.
• Season with olive oil to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.

CURRIED MIXED VEGETABLES

Steps:

• In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
• In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.

MIXED VEGETABLES CASSEROLE

Steps:

• Preheat oven to 350-degrees.
• Cut vegetables into bit-size chunks.
• Over medium heat, sauté in olive oil in a large ovenproof skillet until crisp-tender.
• Add tomatoes and cook 15 minutes until some of the liquid evaporates.
• Top with Parmesan cheese and Mozzarella cheese. Bake for 20 minutes.