Nyoyo Cooked Vegetables Food

BUDDHA'S DELIGHTFUL VEGETABLES

Steps:

• Combine sauce ingredients in medium bowl and blend well. Set aside.
• Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
• Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.

EVERYTHING DRESSING

Steps:

• Combine the ingredients and either or both or neither options in a tightly-sealable jar. Shake well before serving, and refrigerate.
• Use up within a few days.

GRILLED CHICKEN WITH PENNE PASTA AND FRESH COOKED VEGETABLES

Steps:

• Grill chicken and cut into 2" pieces and set aside.
• Cook Pasta to a soft bite, toss with a little EVOO and set aside.
• Heat the EVOO in a large sauté pan on a medium flame, add garlic, then add spinach and cook to soft and bright green I color, set aside.
• Heat the EVOO in a large sauté pan on a medium flame and add eggplant, zucchini, sun dried tomatoes, and cherry tomatoes. Cook until all vegetables are tender.
• In a large bowl toss the grilled chicken, pasta, and cooked vegetables, add salt & pepper to taste.
• Garnish with parsley and grated Parmesan cheese.

VEGETARIAN RICE NOODLES WITH SEASONAL VEGETABLES

Steps:

• Cook the noodles in boiling water until al dente (cooked but firm to bite).
• Drain well in a colander.
• Rinse immediately under cold running water.
• Drain again.
• Spread on a large plate and set aside.
• If your not using them immediately, add a little oil, mix well and set aside.
• This is to prevent the noodles from sticking to each other.
• Now, heat oil in a wok or skillet.
• Once hot, add basil leaves and stir-fry for a few seconds.
• Remove with a slotted spoon.
• Drain on a paper towel.
• Set aside.
• Add garlic and stir-fry over medium flame for a few seconds.
• Add the remaining vegetables.
• Stir-fry until cooked but crunchy (takes about 2 minutes).
• Add the noodles, paprika, soy sauce, sugar and lime juice.
• Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through.
• Transfer to a serving dish.
• Garnish with fried basil leaves, corriander leaves, peanuts and lime wedges.
• Serve immediately.
• Enjoy.
• Dont eat too much!
• Always remember the GOLDEN RULE: Eat a little less to eat a little more!

WOODCHUCK

Steps:

• Make cheese sauce by combining milk, butter, flour and cheese.
• Simmer till blended well.
• Do not boil.
• Saute mushrooms and green pepper in a small amount of butter.
• Toss all ingredients together and serve immediatly over warmed Chinese noodles.

SPRING RISOTTO

Steps:

• Heat oil and butter in heavy saucepan over med heat.
• Sir in fennel, red pepper, onion and garlic.
• In a small bowl, mix together lemon zest, mint, parsley and rosemary.
• Stir half of this herb mixture into saucepan and set aside the rest.
• Sauté vegetables until slightly softened, 3-4 minute.
• Stir in coriander and rice.
• Cook, stirring frequently until rice grains are thoroughly coated with oil and butter.
• Stir in wine, reduce heat to low.
• Stir in 1 cup of broth.
• Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth at all times.
• Cook 20-25 minutes until all broth is used and absorbed and rice is tender.
• Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese.
• Season with salt and pepper and allow to stand 8-10 minute before serving.

NYOYO (COOKED VEGETABLES)

Steps:

• Saute onion & peppers in oil until until limp. Add tomatoes and simmer for 5 more minutes.
• Meanwhile combine beans, corn and spices. Stir in with the onions then cover and simmer for 15 minutes. Adding a little water if necessary. Serve over rice.