RECIPE FOR MIXED VEGETABLES RECIPES

CHOP CHAE (KOREAN MIXED VEGETABLES WITH BEEF AND NOODLES ...

Chop Chae (Korean Mixed Vegetables With Beef and Noodles ... image

Make and share this Chop Chae (Korean Mixed Vegetables With Beef and Noodles) recipe from Food.com.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

6 dried shiitake mushrooms
4 ounces uncooked cellophane noodles
2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons sugar
3 teaspoons toasted sesame seeds, divided
2 teaspoons rice wine
1 garlic clove, minced
1/4 teaspoon pepper
1/2 lb sirloin beef, sliced thinly
1 tablespoon canola oil, divided
1 cup shredded cabbage
1 medium Spanish onion, sliced
1 medium carrot, peeled and shredded
2 green onions, chopped
2 cups torn spinach

Steps:

Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
Cook noodles in boiling water for 10 minutes.
Drain and rinse in cold water, then cut into 4-5" length.
Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
Add half of mixture to sirloin in another bowl; mix and set aside.
Reserve other half of sauce.
Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
Add spinach and saute for 1 additional minute.
Add mushrooms and noodles and remove from heat.
Mix well and put in serving bowl; set aside.
Heat remaining canola oil in skillet, add sirloin and cook until done.
Add to vegetables and noodles.
Add reserved sauce and mix well.
Serve.

Nutrition Facts : Calories 266, FatContent 12.2, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 199.5, CarbohydrateContent 38.2, FiberContent 3.2, SugarContent 5, ProteinContent 2.8

MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Mixed vegetable curry recipe | Jamie Oliver curry recipes image

A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

Ingredients

vegetable oil
1 medium red onion peeled and chopped
1 courgette diced
½ butternut squash peeled and diced
100 g mushrooms quartered
1 red pepper diced
150 g cauliflower broken into florets
600 ml curry base sauce
400 ml water

Steps:

1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

Nutrition Facts : Calories 218 calories, FatContent 9.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 29.2 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.1 g salt, FiberContent 9.5 g fibre

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1. Peel and finely chop the shallots and garlic, and roughly chop all the fresh mushrooms. Pick the thyme leaves and tear the stale bread into small chunks.
2. Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
3. Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
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