GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
GINGER STIR-FRIED COURGETTES
Add carrots, cauliflower, red onion, bean sprouts or any seasonal vegetables to this easy stir-fry, or just enjoy the courgettes with a main meal!
Provided by Luschka
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a non-stick frying pan, heat oil over medium-high heat; stir-fry courgette, onion and ginger for 1 minute.
- Add 1 tbsp water; cover and steam for 1 to 2 minutes or until tender-crisp, adding more water if necessary to prevent scorching.
- Stir in soy sauce and oil.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 193.1, Fat 19.7, SaturatedFat 2.8, Sodium 262.4, Carbohydrate 4.2, Fiber 1, Sugar 1.9, Protein 1.5
SPICED COURGETTE FRITTERS
These easy-to-prepare veggie fritters are similar to Indian pakoras
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 50m
Yield Makes 8-12 fritters
Number Of Ingredients 13
Steps:
- Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).
- Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden. Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.
- Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.
Nutrition Facts : Calories 355 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
FLASH-FRIED COURGETTES
A dusting of flour and a sprinkling of rosemary are the secrets of this crisp and fragrant side dish
Provided by Ruth Watson
Categories Dinner, Vegetable
Time 10m
Number Of Ingredients 4
Steps:
- Slice the courgettes in a food processor, using the fine disc, and pat dry on a clean tea towel. Toss the slices in a plastic bag with the flour, well seasoned. Heat the olive oil in a large frying pan with the rosemary, discarding the herb when the oli is hot, and add 1⁄4 of the courgettes. Fry the courgettes in batches on medium high heat for 2-3 minutes until light golden. Drain on kitchen paper, serve hot.
Nutrition Facts : Calories 179 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.25 milligram of sodium
COURGETTE CURRY
Scoop out the seeds before slicing and frying the courgettes to achieve a firmer texture in this curry. Nothing is wasted - the seeds bulk out the sauce
Provided by Samuel Goldsmith
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Trim the ends of the courgettes, halve them lengthways and, using a teaspoon, scrape out the watery seeds in the centre (it's fine if you don't get all of them). Roughly slice the courgette halves, then roughly chop the seeds and reserve for later.
- Heat 2 tbsp oil in a large frying pan over a medium heat and fry the sliced courgettes until golden, about 8-10 mins. Remove from the pan, leaving the oil behind, then add the onion and a further tablespoon of oil if necessary, along with a good pinch each of salt and pepper. Fry for 6-8 mins until soft and just starting to turn a light brown, then tip in the chillies, ginger and garlic, and cook for 2 mins until starting to soften. Stir in the spices and cook for another 30 seconds.
- Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins. Serve with basmati rice and sides of your choice.
Nutrition Facts : Calories 389 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium
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