Mixed Cauliflower Carrots And Green Beans In A Wok Recipes

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS

Steps:

• Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
• Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
• Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

GLAZED CARROTS AND GREEN BEANS

Steps:

• In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES

Steps:

• Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
• Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
• Serve warm garnished with almonds and parsley.

GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL

Steps:

• If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
• In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
• Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
• Drain immediately and cool.
• Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
• Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
• Cool, cover and chill overnight or as long as 2 weeks.

MIXED CAULIFLOWER, CARROTS, AND GREEN BEANS IN A WOK

Steps:

• 1. Prepare the kadhai masala. Then, in a food processor or a blender, process together the garlic, ginger, and green chili peppers until fine. Add the coriander, cumin, cayenne pepper, and turmeric, and process again to make a smooth paste, adding 1 to 2 tablespoons water, if needed.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the onions and cook, stirring, about 3 minutes. Add the garlic and spice paste, and cook about 2 minutes.3. Add all the vegetables (except the bell peppers and tomato) and the salt, and cook, stirring, until the vegetables start to turn golden, 4 to 6 minutes. Add the tomato, stir 1 minute, and add the bell peppers and kadhai masala. Cover the pan, reduce the heat to medium, and cook until the vegetables are tender, 5 to 7 minutes. Mix in the cilantro, transfer to a serving dish, sprinkle the chaat masala on top, and serve.VARIATION: As a shortcut, use mixed frozen vegetables. The tomatoes and bell peppers (if included) should still be added after the other vegetables.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

NORTH INDIAN-STYLE MIXED CAULIFLOWER, CARROTS, AND GREEN BEANS

Steps:

• 1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onions and ginger, and cook about 1 minute. Add the ginger-garlic paste and cook another minute. 2. Mix in the coriander, cayenne pepper, and turmeric, then add the vegetables and salt and cook, stirring, until golden, about 5 minutes.3. Add the tomato wedges, stir 1 minute, then cover the pan, reduce the heat to medium, and cook until the vegetables are crisp-tender, about 5 minutes. Add the vinegar and cilantro, stir 1 minute, then transfer to a serving dish, mix in the garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.