Cumin Bok Choy Stew Recipes

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CHINESE-STYLE VEGETABLE AND VEAL STEW



Chinese-Style Vegetable and Veal Stew image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons peanut oil
1 pound veal stew meat, cut into 1 1/2 inch chunks
Salt and ground black pepper
2 medium onions, chopped
4 medium carrots, cut into 1-inch chunks
12 radishes (about 8 ounces)
3 tablespoons minced garlic
3 tablespoons minced ginger
1/4 cup soy sauce
2 cups white wine, stock or water
1 pound bok choy or baby bok choy (leaves and stems)
12 ounces snow peas, trimmed
Dark sesame oil, for drizzling
Chopped fresh cilantro for garnish

Steps:

  • Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
  • Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
  • Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
  • Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
  • Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1472 milligrams, Sugar 12 grams, TransFat 0 grams

CUMIN BOK CHOY STEW



Cumin Bok Choy Stew image

Bok choy is one of the popular leafy-vegetables very low in calories. Nonetheless, it is very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.100 g of bok choy contains just 13 calories. It is one of the recommended vegetables in the zero calorie or negative calorie category of foods which when eaten would add no extra weight to the body but in-turn facilitate calorie burns and reduction of weight. Unlike the stir-fried methods ,this Cumin bokchoy delight which is the method of partly boiled ,keeps the Ascorbic acid(VIt.c) and other Anti-oxidant phytochemicals as intact as possible.moreover the herbs used in the preparation makes it the best detoxifyng dish.

Provided by madhus recipes 4 he

Categories     Stew

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

3 cups chopped fresh bok choy
1/2 cup thinly sliced onion
2 tablespoons extra virgin olive oil
1/2 tablespoon cumin seed
1/2 tablespoon minced fresh ginger
3 garlic cloves, minced
2 cups water
1 tablespoon split polished green gram
1/2 tablespoon chili flakes
1/2 tablespoon thyme
1/2 tablespoon parsley
1/2 tablespoon basil
1 pinch saffron
1/2 tablespoon salt

Steps:

  • 1.Heat olive oil in a skillet over medium heat. Add garlic ,green gram, cumin and ginger subsequently.
  • 2.as the cumin pops out add onions and fry till it turns into brown colour.
  • 3.add water along with the bokchoy.simultaneously add salt as well.
  • 4.boil for 5 minutes ,if the stalks are not boiled, keep it still on the medium flame for another 2 or three minutes.
  • 5.add saffron powder and put of the flame.add r chilly flakes, parsley,basil and thyme and stir well .when it is still hot.

Nutrition Facts : Calories 169.3, Fat 14.4, SaturatedFat 2, Sodium 1858.6, Carbohydrate 9.7, Fiber 2.8, Sugar 3.2, Protein 2.9

COWBOY STEW II



Cowboy Stew II image

I learned this recipe in the Boy Scouts and it is the perfect recipe for guys living on their own. It's quick and easy and very difficult to mess up. If you have a slow cooker, let it stew for a day or so. You'll be ready to go out and herd cattle after eating this! Serve with large pieces of crusty white bread.

Provided by FTROOP1965

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 55m

Yield 8

Number Of Ingredients 9

1 pound ground beef
1 (28 ounce) can stewed tomatoes
2 (15.25 ounce) cans whole kernel corn
2 (15 ounce) cans whole green beans
1 (15.5 ounce) can canned red beans, drained and rinsed
1 onion, chopped
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
salt and pepper to taste

Steps:

  • Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.
  • In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!

Nutrition Facts : Calories 298.6 calories, Carbohydrate 39.2 g, Cholesterol 34.9 mg, Fat 10.3 g, Fiber 7.6 g, Protein 16.7 g, SaturatedFat 3.7 g, Sodium 1090 mg, Sugar 9.9 g

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