VEGGIE CHINESE RECIPES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER



Sticky Chinese Ribs | Pork Recipes | Jamie Oliver image

Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.

Total Time 3 hours 30 minutes

Yield 6

Number Of Ingredients 14

1 rack of higher-welfare pork belly ribs trimmed of excess fat (1.5–2kg)
olive oil
3 tablespoons Chinese five-spice
2 spring onions
2 fresh chillies
1 bunch of radishes
3 red onions
3 star anise
1 level teaspoon Chinese five-spice
4 tablespoons fresh apple juice
3 tablespoons hoisin sauce
2 tablespoons runny honey
1 tablespoon tomato ketchup
1 tablespoon rice wine vinegar

Steps:

    1. Preheat the oven to 160°C/325°F/gas 3.
    2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
    3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
    4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
    5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
    6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
    7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
    8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
    9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
    10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
    11. Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.

Nutrition Facts : Calories 451 calories, FatContent 28.1 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 38.1 g protein, CarbohydrateContent 13.4 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.84 g salt, FiberContent 1.1 g fibre

AUBERGINE RECIPES - BBC GOOD FOOD



Aubergine recipes - BBC Good Food image

Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes.

Provided by Good Food team

Number Of Ingredients 1

More about "veggie chinese recipes recipes"

STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER
Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 451 calories per serving
    1. Preheat the oven to 160°C/325°F/gas 3.
    2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
    3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
    4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
    5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
    6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
    7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
    8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
    9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
    10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
    11. Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.
See details


AUBERGINE RECIPES - BBC GOOD FOOD
Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes.
From bbcgoodfood.com
See details


STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER
Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 451 calories per serving
    1. Preheat the oven to 160°C/325°F/gas 3.
    2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
    3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
    4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
    5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
    6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
    7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
    8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
    9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
    10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
    11. Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.
See details


AUBERGINE RECIPES - BBC GOOD FOOD
Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes.
From bbcgoodfood.com
See details


VEGGIE BURGER RECIPES | ALLRECIPES
This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked …
From allrecipes.com
See details


VEGGIE SMOOTHIE RECIPES | ALLRECIPES
Your trusty Instant Pot (or other multi-functional pressure cooker) is the key to these quick, easy, and absolutely delicious cauliflower recipes. Whether you're in the mood for a simple side dish, a satisfying soup or stew, or a veggie …
From allrecipes.com
See details


VEGETABLE RECIPES | SABJI RECIPES | 170 VEGGIE DISHES
Collection of 170 Indian Vegetable Recipes or Sabzi Recipes - Fried Mix Vegetable, Aloo Baingan, Aloo Gobi, Paneer Capsicum, Pav Bhaji, Veg Kheema, Potato Fry, Capsicum Fry, …
From vegrecipesofindia.com
See details


DELICIOUS HAMBURGER RECIPES | MEAT & VEGGIE BURGERS ...
Burger Recipes. Explore our collection of tasty burger recipes that’ll tickle your taste buds and fit your dietary lifestyle. Whether you prefer a classic beef burger, pork or chicken burgers, or a …
From hellofresh.com
See details


A CELEBRATION OF VEGETABLES - VEGGIE DESSERTS
Vegan and vegetarian recipes that celebrate vegetables - from breakfast to dessert. Find simple and easy recipes to make the most of fresh, seasonal produce and creative ways to eat your 5-a-day fruit and veggies. Trending Recipes. Readers are currently loving these easy, tried & tested vegan and veggie recipes:
From veggiedesserts.com
See details


TOFU RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Tofu recipes (19). Tofu is a brilliant high-protein choice, being low in saturated fat and a great source of calcium and phosphorus. Our collection of tasty tofu recipes includes soups, stir-fries and …
From jamieoliver.com
See details


20 HEALTHY CHINESE FOOD RECIPES | EAT THIS NOT THAT
Oct 11, 2016 · Nutrition (per ½ cup serving): 113 calories, 7.1 g fat (1 g saturated), 132 mg sodium, 11.5 g carbs, 3.6 g fiber, 3.9 g sugar, 3.3 g protein Cauliflower doesn't get nearly enough credit in our opinion. Sneaking its way into pizza crusts, pasta dishes, pudding, mashed potato recipes and, in this case, rice—the fiber and protein-packed veggie …
From eatthis.com
See details


DELICIOUS HAMBURGER RECIPES | MEAT & VEGGIE BURGERS ...
Burger Recipes. Explore our collection of tasty burger recipes that’ll tickle your taste buds and fit your dietary lifestyle. Whether you prefer a classic beef burger, pork or chicken burgers, or a …
From hellofresh.com
See details


A CELEBRATION OF VEGETABLES - VEGGIE DESSERTS
Vegan and vegetarian recipes that celebrate vegetables - from breakfast to dessert. Find simple and easy recipes to make the most of fresh, seasonal produce and creative ways to eat your 5-a-day fruit and veggies. Trending Recipes. Readers are currently loving these easy, tried & tested vegan and veggie recipes:
From veggiedesserts.com
See details


TOFU RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Tofu recipes (19). Tofu is a brilliant high-protein choice, being low in saturated fat and a great source of calcium and phosphorus. Our collection of tasty tofu recipes includes soups, stir-fries and …
From jamieoliver.com
See details


20 HEALTHY CHINESE FOOD RECIPES | EAT THIS NOT THAT
Oct 11, 2016 · Nutrition (per ½ cup serving): 113 calories, 7.1 g fat (1 g saturated), 132 mg sodium, 11.5 g carbs, 3.6 g fiber, 3.9 g sugar, 3.3 g protein Cauliflower doesn't get nearly enough credit in our opinion. Sneaking its way into pizza crusts, pasta dishes, pudding, mashed potato recipes and, in this case, rice—the fiber and protein-packed veggie …
From eatthis.com
See details


A CELEBRATION OF VEGETABLES - VEGGIE DESSERTS
Vegan and vegetarian recipes that celebrate vegetables - from breakfast to dessert. Find simple and easy recipes to make the most of fresh, seasonal produce and creative ways to eat your 5-a-day fruit and veggies. Trending Recipes. Readers are currently loving these easy, tried & tested vegan and veggie recipes:
From veggiedesserts.com
See details


TOFU RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Tofu recipes (19). Tofu is a brilliant high-protein choice, being low in saturated fat and a great source of calcium and phosphorus. Our collection of tasty tofu recipes includes soups, stir-fries and …
From jamieoliver.com
See details


20 HEALTHY CHINESE FOOD RECIPES | EAT THIS NOT THAT
Oct 11, 2016 · Nutrition (per ½ cup serving): 113 calories, 7.1 g fat (1 g saturated), 132 mg sodium, 11.5 g carbs, 3.6 g fiber, 3.9 g sugar, 3.3 g protein Cauliflower doesn't get nearly enough credit in our opinion. Sneaking its way into pizza crusts, pasta dishes, pudding, mashed potato recipes and, in this case, rice—the fiber and protein-packed veggie …
From eatthis.com
See details