|by Selwa Anthony|
The Lebanese Cooking is a traditional and authentic collection of Lebanese recipes passed down from mother to daughter for generations.
Results 1 - 10 of 53 for japanese vegetables
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In a large ... mushrooms. Reduce flame and cook 5-7 minutes. Add any remaining vegetables and simmer for another 7-10 minutes. Serve with lemon, if desired.
Combine 1/2 cup of Japanese soy sauce (shoyu), ... vinegar or fresh lemon juice, 2 cloves crushed garlic, a pinch of hot pepper flakes and 1/2 tsp. sea salt.
Bring all ingredients to a boil. Serve hot.
Boil chicken, remove skin and bones and cut into bite-size pieces. Marinate in soy sauce mixed with sugar 30 minutes. Drain, reserving marinade. Heat ...
Heat deep frying ... or two ice cubes. Dip bite size pieces of vegetables into batter. Cook on hot oil until golden brown. Drain on paper towels and salt.
1. In a medium large bowl, combine lime juice, garlic, salt, sugar, crushed real pepper, coconut, mint and ginger, stir until well blended, set ...
Beat together all ingredients - a few flour lumps should remain. Keep batter cool with one or two ice cubes in the batter. Dip vegetable in batter ...
Cook spaghetti according ... pan. Combine all vegetables in pay, stir ... vegetable and shrimp mixture with spaghetti. Stir. Serve hot. Makes 8 to 12 servings.
Using a fork, ... Mix soy sauce, Japanese sake and fresh ... minutes, stirring occasionally. Heat vegetable oil to 330 to 340 degrees and fry slowly and well.
Saute almonds in ... 2 minutes. Add vegetables. Bring to ... mg; Sodium 926 mg. Diabetic Exchanges: Meat (low-fat) 3; vegetable - 1; bread - 1/2; fat - 1.
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