Oriental Green Vegetable Casserole Food

AN EASY CHINESE GREENS RECIPE

Steps:

• Bring a medium pot of water to a boil. Add a pinch of salt and several drops of vegetable oil so that the blanched vegetables will look greener (optional), stir to mix well.
• Add the vegetables. Blanch until just cooked through and still crisp. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini.
• Once the vegetables are done, immediately rinse them with cold tap water to stop cooking. Stop once the vegetables have cooled to a warm temperature and not completely cold. Drain, gently squeezing out as much water as you can, then set aside in a strainer to dry further. If you plan to serve them immediately, you can use paper towels to pat the vegetables dry.
• When you're ready to serve, plate the blanched vegetables with minimal overlapping. (*Footnote 2)
• Heat the oil in a small saucepan or skillet over medium-high heat until hot. Add the garlic, stirring constantly until the edges of the garlic turns golden (*Footnote 3). Then immediately pour the hot oil with the garlic over the plated vegetables.
• Drizzle soy sauce on top of vegetables and serve immediately as a side dish.

SUPREME GREEN VEGETABLE BAKE

Steps:

• In a large bowl, combine the first five ingredients. Fold in broccoli and spinach. Transfer to a greased 13x9-in. baking dish. Sprinkle with French-fried onions. , Bake, uncovered, at 350° for 20-25 minutes or until a thermometer inserted in the center reads 160° and top is lightly browned.

ASIAN GREENS

Steps:

• Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
• Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
• To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.

ASIAN VEGETABLE CASSEROLE/VEGGIE BAKE

Steps:

• Preheat the oven to 350° and spray a 9x13-inch pan with some Pam.
• Heat some oil in a large skillet.
• Sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
• Add the carrots, zucchini and red pepper and sauté for a few minutes until the vegetable begin to get soft.
• Add the mushrooms and cabbage and stir all the vegetables together.
• Add the soy and rice vinegar.
• Cover to steam the cabbage.
• In a large bowl, beat the eggs and add the remaining ingredients.
• When the cabbage is soft, add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables.
• Pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.

ORIENTAL GREEN BEAN CASSEROLE

Steps:

• Combine soup, flour and milk.
• Layer half the beans, water chestnuts, bean sprouts, soup mixture and chopped onion in a 2-quart casserole.
• Sprinkle with half of cheese and salt; repeat layers.
• Bake at 400 degrees for 30 minutes.
• Top with French fried onions the last 5 minutes.

ASIAN GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 450°F.
• Melt butter in small saucepan. Add chopped onion & ginger. Saute until softened. Remove from heat & add cream cheese through sesame oil. Combine thoroughly.
• In a large bowl, combine sauce with cooked green beans. Pour into a small casserole dish.
• Top with panko bread crumbs & sesame seeds.
• Bake until bubbly, about 15 minutes.

ORIENTAL CHICKEN & GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix together all ingredients except for fried onions, and place in a 2 1/2 quart casserole dish or baking pan.
• Bake until heated through and bubbly (45 minutes).
• Top with French-fried onions, if desired, the last 5 minutes.

MOM'S GREEN BEAN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
• Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.