VEGGIE PANCAKES RECIPES

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GINGER VEGGIE STIR-FRY RECIPE | ALLRECIPES



Ginger Veggie Stir-Fry Recipe | Allrecipes image

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     Asian Recipes

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

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, CarbohydrateContent 8 g, FatContent 9.3 g, FiberContent 2.2 g, ProteinContent 2.2 g, SaturatedFatContent 1.5 g, SodiumContent 903.3 mg, SugarContent 2.5 g

BUDDY'S ONE-CUP PANCAKES | JAMIE OLIVER RECIPES



Buddy's one-cup pancakes | Jamie Oliver recipes image

Fluffy, soft and easy to make, this method uses a cup instead of weighing scales to keep things nice and simple. Get creative with your toppings, and enjoy! Breakfast never looked so good.

Total Time 15 minutes

Yield 4 adults

Number Of Ingredients 9

1 cup of self-raising flour
1 cup of semi-skimmed milk
1 large free-range egg
unsalted butter or olive oil for frying
seasonal berries such as raspberries, blueberries, strawberries, blackberries
banana peeled and sliced
apple or pear peeled and grated
runny honey or maple syrup
natural yoghurt

Steps:

    1. Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl too, then crack in the egg. Whisk everything together until it’s nice and smooth.
    2. Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter then, once the butter has melted and starts to sizzle, add large spoonfuls of batter to the pan – you’ll need to cook your pancakes in batches.
    3. Wait for little bubbles to form on the surface of the pancakes, about 1 to 2 minutes, then use a fish slice to flip them over to cook for another 1 to 2 minutes on the other side, or until golden again.
    4. Carefully wipe out the pan with a ball of kitchen paper, then add another small knob of butter and cook the next batch.
    5. Serve the pancakes right away with your favourite toppings – I like a bit of fruit and a drizzle of honey.

Nutrition Facts : Calories 181 calories, FatContent 7.3 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 5.2 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent g salt, FiberContent 1.2 g fibre

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CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES
I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home
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Total Time 2 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 152 calories per serving
    1. Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
    2. There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
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    4. While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
    5. As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
    6. Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.
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