Asian Pickled Vegetables

Recipe created by Susan Feniger

Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.

Servings: Serves 4–6

Ingredients:

1/2 cup rice wine vinegar
1/4 cup sugar
1 Tbsp. light soy sauce
2 medium carrots , peeled
2 pickling or Persian cucumbers
1 medium (3/4-pound) daikon radish , peeled
4 red radishes , thinly sliced
1/4 tsp. kosher salt
Directions:

Notes: You can also use seedless or European cucumbers. Halve them lengthwise before slicing to make them easier to work with. Light soy sauce, not to be confused with reduced-sodium (often labeled "lite"), is thinner and more subtly flavored than dark soy sauce.

In a large bowl, whisk together vinegar, sugar, and soy sauce; set aside.

Using a vegetable peeler or mandoline, thinly slice carrots, cucumbers, and daikon lengthwise into 1/8-inch-thick strips. Transfer to bowl with dressing. Add radishes and salt; toss well. Set aside to marinate 15 to 20 minutes, then serve. For a stronger flavor, marinate up to 3 days in the refrigerator.

From Oprah.Com

Grilled Vegetables with Lemon and Herbs

Grilled vegetables tossed with lemon juice and fresh herbs are a warm weather entertaining staple.

Servings: Serves 4

Ingredients:

•1 large (or 2 baby) eggplant
•1 1/2 teaspoons sea salt , plus more to taste
•4 zucchini or yellow squash (or any combination of the two)
•1 red bell pepper
•1 yellow bell pepper
•1 clove garlic , peeled
•2/3 cup olive oil , divided in half
•3 tablespoons fresh lemon juice (about 1 lemon)
•1/2 cup chopped fresh herbs (such as basil, marjoram, thyme, chives, flat leaf parsley, or any combination of the five)
•Freshly ground pepper , to taste

Directions:

Cut eggplant into 1/3-inch-thick slices. (If using baby eggplant, cut in half lengthwise and score flesh about 1/4-inch deep in a crisscross pattern with a knife.) Sprinkle eggplant with 1 teaspoon salt and let drain in a colander 30 minutes. Pat dry with paper towels.

Meanwhile, preheat grill to medium heat (if using grill pan on stovetop, heat to medium high). Cut zucchini and/or yellow squash lengthwise into 1/4-inch slices. Cut peppers in half and remove seeds and stems.

Grill peppers skin side down. When skins have blackened and blistered, put peppers in a paper or plastic bag and close it. Allow peppers to cool, then slip off their skins with your fingers.

Brush zucchini and eggplant with 1/3 cup olive oil. Grill in batches, about 5 minutes on each side. (Take care not to burn eggplant, but make sure it is fully cooked.) Arrange cooked vegetables on a platter with peppers.

Chop garlic and, using a mortar and pestle or the tines of a fork on a plate, mash it with remaining 1/2 teaspoon salt. Place mixture in a small bowl. Add lemon juice, then mix in remaining 1/3 cup olive oil.

Drizzle vegetables with dressing. Sprinkle with herbs and salt and pepper to taste. Cover with a sheet of foil and set aside until ready to serve. Do not refrigerate.

From Oprah.Com

Spicy Kimchi Stew (Kimchichigae)

This spicy kimchi stew is served bubbling hot and makes good use of leftover or older kimchi. Fiery hot, hearty, and full of flavor, kimchichigae is great for cold winter days but Koreans can eat it anytime, anywhere. There is a lot of room for variation in this dish, and everyone has their favorite combination. My favorite additions include potatoes, zucchini, and mushrooms.

Ingredients:

3/4 lb beef, or canned tuna*, thinly sliced
1 Tbsp sesame oil
2 cups kimchi (the kind made with Napa cabbage), roughly chopped
1/2 onion, chopped
2 cloves garlic, finely chopped
1 Tbsp kochujang
1 Tbsp kochukaru
1 Tbsp soy sauce
3 cups of water
1/2 block of tofu, cubed
2 scallions, chopped

Preparation:

If using beef, saute in 1/2 Tbsp sesame oil in soup pot for a few minutes. If using pork, you can halve or omit the oil at this point.
Add kimchi to pot and stir-fry for about five minutes.
Add remaining oil, onion, garlic, kochujang, and kochukaru, mixing to combine.
Pour water into the pot and bring to a boil.
Reduce heat to simmer.
Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end.(Serves 4)

* If using beef, tenderloin is best but you can use tougher cuts like stew beef and simmer the stew longer. If using canned tuna, add it at Step 3.

From about.com

Korean Seasoned Spinach (Sigumchi Namul)

This seasoned spinach “salad” is a light Korean side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (rice and seaweed rolls), and bibimbap (rice with mixed vegetables).

Ingredients:

1 pound spinach
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sesame seeds
1 Tbsp sesame salt*
2 cloves finely chopped garlic
2 tsp sugar

Preparation:

Blanch the spinach in boiling water for 30 seconds.
Remove spinach quickly and rinse in cold water.
Gently squeeze the spinach to remove excess water.
Mix soy sauce, sesame oil, seeds, salt, garlic, and sugar and mix into spinach.
(Serves 6 as a side dish)

* If you don't have sesame salt, you can add 1 tsp of salt and an additional 2 tsp soy sauce)

From about.com

Korean White Radish Kimchi (Dongchimi)

A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup.

Ingredients:

8 Medium Korean radishes (if you can't find, use Daikon), peeled and sliced into 1 inch pieces
6 Tbsp sea salt
4 Tbsp sugar
4 cloves of garlic, peeled and thinly sliced
3-4 green onions, sliced into 2 inch pieces
10 cups of water (about 2 quarts)
Carrots, chili peppers, or Asian pears (optional)

Preparation:

Coat radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.
After 1 day, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.
Add liquid to salted radishes, garlic, green onions, and any other vegetables you are using. Let stand for 1-2 days at room temp.
When broth has achieved a tart, vinegary flavor, store in refrigerator.
To serve, ladle vegetables and generous amount of broth into a cup or small bowl.(Serves 12)

*It's best to make this kimchi in a large glass jar, but whatever container you use, make sure to leave room at the top for the gases released during the fermentation process.

From about.com

Korean Fried Zucchini (Hobak Jun)

A delicious and healthy Korean side dish, Hobak Jun (or Jeon) is easy to prepare and goes well with almost every Korean meal. The zucchini is coated in a thin batter of flour and egg, sauteed on both sides, and served with soy sauce for dipping.

Ingredients:

1 medium-large zucchini, sliced into 1/4 inch coins
1/2 Cup Flour
2 eggs, beaten
2 tsp salt
1-2 Tbsp vegetable or olive oil (for saute pan)

Preparation:
Distribute 1 tsp salt over zucchini slices.
Add remaining 1 tsp salt to beaten egg.
Put flour and egg in separate shallow dishes next to stove.
Heat lightly greased saute pan to medium heat.
Coat zucchini coins first with flour, and then dip and coat with beaten egg and place into pan.
Saute zucchini for about 3-4 minutes per side, turning once, or until they are a light golden brown.
You can serve with the basic or spicy dipping sauces or nothing at all.
(Serves 4 as a side dish).

From about.com

Brown Sugar Carrots

Ingredients

1 tablespoon brown sugar, packed
1 tablespoon butter or margarine
3/4 pound medium carrots, peeled
Dash of salt

Directions:
Cut carrots in half, both crosswise and lengthwise.

Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain well; remove from pan.

In the same saucepan combine butter or margarine, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.

From marthastewart.com

Tarragon Green Beans

Ingredients

3 tablespoons unsalted butter
1 large shallot, finely chopped (1/2 cup)
2 pounds green beans, trimmed
1/2 cup dry white wine
2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
Coarse salt and freshly ground pepper

Directions

Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.

Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs. Serves 8

From marthastewart.com

Prego® Sausage-Stuffed Green Peppers

Ingredients

1-1/2 teaspoons vegetable oil
1/2 pound sweet Italian pork sausage, casing removed
1/2 medium onion, chopped
1/2 teaspoon dried oregano leaves, crushed
1/2 cup shredded part-skim mozzarella cheese
2 medium green peppers, seeded and cut in half lengthwise
1 cup Prego® Traditional Italian Sauce

DIRECTIONS

Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it's well browned, stirring often. Add the onion and oregano and cook until the onion is tender. Pour off any fat. Stir in the cheese.
Arrange the peppers in a 13x9x2-inch baking dish. Spoon the sausage mixture into the peppers. Pour the sauce over the filled peppers. Cover the dish.
Bake at 400 degrees F for 40 minutes or until the peppers are tender.

FOOTNOTE
Serving Suggestion: Serve with garlic and cheese toast. For dessert serve tiramisu.

From AllRecipes.com

Hong Kong White Vegetable With Bamboo Pith & Superior Stock

Ingredients

4 pieces bamboo pith
150g chicken stock
400g Hong Kong siew pak choy (also called chee kang pak)
2 tsp Hong Kong flour
50g crab roe

Method :

Soak bamboo pith in hot water, changing water constantly until it clears. Remove, trim into rectangular slices (2" x 1") and simmer in chicken stock for 10 minutes.

Blanch vegetables in hot water to soften; do not overcook them. Drain off water and arrange the vegetables on a plate in a circular pattern.

Remove bamboo pith from stock and place on top of the vegetables.

Heat remaining chicken stock and thicken with hong kong flour. Stir well and pour over vegetables and bamboo pith.

Garnish with crab roe.

From Kuali.com

Stewed Cabbage

Ingredients;

1/4 cup butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can stewed tomatoes, with liquid
salt and pepper to taste

DIRECTIONS

Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

From AllRecipes.com

Spicy Cabbage Kimchi

Ingredients:

2 heads Napa cabbage
1 1/4 cups sea salt
1 tablespoon fish sauce
5 green onions, chopped
1/2 small white onion, minced
2 cloves garlic, pressed
2 tablespoons white sugar
1 teaspoon ground ginger
5 tablespoons Korean chile powder

DIRECTIONS

Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture.

Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days.

Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

From AllRecipes.com

Rellenong Talong (Char-grilled Eggplant with Topping) - Filipino

Ingredients

4 long purple eggplants with stalkTopping:
1-2 tablespoons oil
6 cloves garlic, peeled and chopped
1 big Bombay onion, peeled and chopped
250g minced meat (chicken or beef)
2 red chillies, seeded and chopped
Salt and pepper to taste
3 whole eggs, beaten
Extra oil for frying

Method

Grill the eggplant in a broiler or over an open flame for about 10 minutes, turning occasionally, to char the eggplant all over.

Remove from heat and peel off the skin. Holding the stem, slit the eggplant lengthwise – but do not cut through – so that the two halves can be opened like a book while still attached at the stem.

Heat the oil in a pan to sauté the garlic and onion until fragrant. Add the minced meat and fresh chillies. Stir well and season to taste with salt and pepper. Turn off heat when meat is cooked.

Heat two tablespoons oil in a flat-bottomed saucepan over a medium flame. Tilt pan to coat the surface well. Dip the eggplant into the beaten eggs and place, opened like a book, on the pan.

Spoon the meat mixture on the eggplant, pressing it down slightly with a spatula. Spoon some beaten egg on the meat topping. Using a broad spatula, carefully flip the eggplant over to cook the side with the topping.

Fry until golden brown. Serve with white rice and tomato or chilli sauce from the bottle.

From Kuali.com

Almond Green Beans

Ingredients:

1 (15 ounce) can green beans
1 (14 ounce) can canned stewed tomatoes
Italian seasoning to taste
1/3 cup sliced almonds

DIRECTIONS

In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving.

From AllRecipes.com

Ginger Veggie Stir-Fry

Ingredients :

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

DIRECTIONS

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.

From AllRecipes.com