ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
JAPANESE CHICKEN AND ROOT VEGETABLE STEW
This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese or Asian markets, or online), the cooking itself is no harder than the usual chicken soup, and the results are just as comforting. You can substitute other root vegetables for the ones called for here. Just make sure to add the sturdier chunks first (taro, celery root, burdock, kohlrabi, turnip, beets) so they have enough time to cook before adding the quicker-cooking ones (turnips, sweet potatoes, winter squash). If you want to make this vegetarian, you can leave out the chicken. It works equally well. Adding cubes of tofu or pieces of fish or seafood during the last few minutes of cooking is also a nice way to go.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
- Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
- Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
- Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
- As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
- Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
- Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 3 grams, TransFat 0 grams
CHINESE-STYLE VEGETABLE AND VEAL STEW
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
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
More about "oriental vegetable stew recipes"
THE TOP 10 ASIAN STEW RECIPES THAT YOU’LL CRAVE …
From omnivorescookbook.com
Reviews 4Estimated Reading Time 1 min
THE BEST VEGETABLE STEW RECIPE | EASY AND HEALTHY ONE …
From lifemadesweeter.com
10 BEST CHINESE VEGETABLE STEW RECIPES | YUMMLY
From yummly.com
23 HEARTY VEGETARIAN STEWS (+ EASY RECIPES) - INSANELY …
From insanelygoodrecipes.com
BUDDHA'S DELIGHT - CHINESE VEGETABLE STEW - CHINA …
From chinasichuanfood.com
CHINESE SOUPS AND STEWS RECIPES
From allrecipes.com
VEGETABLE CHINESE STEW - BLISS OF COOKING
From blissofcooking.com
EASY VEGETABLE STEW RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
ALKALINE DIET RECIPE #100: ORIENTAL VEGETABLE STEW …
From liveenergized.com
KERALA VEGETABLE STEW (INSTANT POT AND STOVETOP) - MY …
From myheartbeets.com
"BUDDHIST'S DELIGHT" (CHINESE-STYLE VEGETABLE STEW)
From vegkitchen.com
3/5 (1)Total Time 35 minsCategory Stir-FryCalories 160 per serving
- Drain the broth from the seitan, if any, and pour into a soup pot or stir-fry pan. Cut the seitan into bite-sized chunks and set aside.
- Cook the noodles according to package directions, then drain and cut into shorter lengths. Set aside until needed.
- Meanhile, combine the broccoli, green beans, carrots, garlic, and baby corn with liquid, broth, mushrooms, and ginger to the pan. Bring to a rapid simmer, then lower the heat.
- Add the seitan, then cover and simmer for 5 minutes, or until the broccoli and green beans are bright green and tender-crisp.
VEGETABLE STEW - THE BUSY BAKER
From thebusybaker.ca
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
VEGETABLE STEW | KERALA VEG STEW RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW
From yayforfood.com
ROOT VEGETABLE AND CHICKPEA STEW RECIPE RECIPE | RECIPES.NET
From recipes.net
SOUTHEAST ASIAN-STYLE VEGETABLE STEW - VEGKITCHEN
From vegkitchen.com
A MALTESE STEW TO HOP TO | FINANCIAL TIMES
From ft.com
EASY ASIAN VEGETABLE BEEF STEW - COOKING WITH LEI
From cookingwithlei.com
INDIAN VEGETABLE STEW - EATINGWELL
From eatingwell.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
ASIAN ROOT VEGETABLE STEW RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #occasion #soups-stews #beef #dinner-party #meat #taste-mood
You'll also love