Fried Vegetables Food

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

DEEP FRIED VEGETABLES

Steps:

• Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
• Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
• Dip veggies into batter and drop into hot oil, cooking until golden brown.
• Remove and allow to drain over paper towel-covered plate, then serve while hot.
• The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.

VEGETABLE FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.

STIR-FRIED CHINESE VEGETABLES

Steps:

• Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
• Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
• Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
• Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
• Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
• Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

EASY STIR FRIED VEGETABLES

Steps:

• Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
• Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
• Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
• Bring to a boil and cook and stir for 2 minutes or until thickened.

DEEP FRIED VEGETABLES

Steps:

• 1. Pictured is a dutch oven very similar to mine that I use for frying. It's my deep fryer and used for nothing else. I use it on the stove and on a propane burner outdoors. If you do a lot of deep frying like chicken, fish, shrimp or anything else in larger amounts you really need to get one. If you would like information on how to season it properly PM me. This is the same process I will refer to for deep frying anything. Chicken tenders, chicken, breaded steak, breaded pork loin, shrimp, fish and anything else you would like to deep fry. Always when frying use the method of when it floats it's done. This holds true for most anything you fry.
• 2. Place a deep cast iron skillet, dutch oven, heavy aluminum fry pot or even a Wok on the stove on med/high heat and bring oil to 325-350 degrees. Use the correct thermometer for this. I use one that hangs on the side of my favorite frying pot, a cast iron dutch oven. It's deep and the right size for frying most anything. Accept a whole turkey but that's a different recipe :) Watch the temp on your oil as you prepare the rest of the things you'll need and make sure it doesn't get too hot. If oil is to hot for too long the oil will burn and have to be thrown away. If you take care of this oil in a deep fryer it can be reused many times before changing. Always strain out any particles from the oil while it's still warm. This makes the oil easier to strain. Then allow to cool. If covered when cool, your fryer and oil will be ready for the next time you deep fry something. One other note is, you can fry anything in this. Fish, shrimp, chicken etc once fish is used anything else you fry after will have a fishy flavor.
• 3. While the oil is getting to temperature: In a large bowl mix eggs and any seasoning combination that you like, be generous with the seasoning or your finished product will be bland. It sometimes helps to add a touch of milk to the mix making an egg wash
• 4. In another large bowl put in plenty of flour, cornmeal, tempura, panko or any mix of a flour type ingredient. Also add plenty of your prefered seasoning mix well. Note: If you don't add enough seasoning to your flour as well as the egg wash your finished product will be very bland. Use more seasoning than your think you will need. When others have watched me do this for anything I've prepared for frying they're shocked to see how much I add to the item being fried, egg wash and the flour. So be generous with your seasoning.
• 5. Prepare the sliced veggies by washing and draining them, make sure you pat dry.
• 6. Now take your dry veggies and dredge them through the flour or whatever it is you are using to get them dusty. Next shake them over the flour bowl and drop them in the egg wash.
• 7. Take them out of the egg wash and allow them to drip access back into the egg wash bowl then put in them back into the flour type mix. Now using your fingers dig down into the bottom of the bowl and continue to blend so they are covered well.
• 8. Now take the dredged veggies out and shake over the flour bowl to remove the access.
• 9. You can also chop up any of the veggies and mix with any cheese of your liking and make into balls or patties. Make sure the cheese is shredded so it mixes well then add some egg so it sticks together along with your favorite seasoning. Then run through the dusting, egg wash process and fry.
• 10. OR: Mix egg and a touch of milk into your flour type mix along with seasoning and make a batter. How much you need depends on how many things you intend to deep fry. If you go this route, take the dry veggies and drop into the mix and blend well so everything gets covered. Bring your bowl with you so you're close to the fryer and after dripping off excess batter a bit drop into the fryer. This is a messy operation and will leave more residue in your fryer. But the difference is considerable to the dredge and dip method. Some people prefer one over the other. OR: You can even deep fry any of the veggies without doing either process. OH the possibilities!!!!
• 11. Make sure your oil is at temperature of 325 - 350 degrees before you carefully drop them into the hot oil. With a large spoon or skimmer made for deep frying, stir the contents of the fryer so they don't stick together. Fry for about 3 minutes or until floating. Do not overcook them. They are veggies and you don't want them mushy, only cooked and browned.
• 12. Remove from the oil and place on a plate or platter that has a good quality paper towel used to drain and absorb the oil. Continue to repeat process until everything is fried. You can do multiple different veggies at the same time, just do them in the same batch process so you can keep them separate.
• 13. Once drained of excess oil, place on a platter with your favorite dip