Tag Archives: vegetarian

Summer Fruit Bowl

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cooking time: 10 minutes – 60 minutes (depending on the amount of fruit)
Perfect for a BBQ/pool party.
Ingredients:
2 small seedless watermelons – cut to small bite size pieces
3 ripe mangoes – peel and cut to small pieces
1 pound of strawberries – sliced
10 oz of blueberries
2 lemons – zest and juice
Thai basil leaves – tear into small pieces
Agave syrup – to taste (optional)
Directions:
  1. mix all fruits.
  2. add basil leaves and syrup to taste
  3. serve cold.
Notes:
  1. freeze some of the prepared fruits and assemble at the destination.
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Chili Dressing

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cooking time: less than 10 minutes
This is a typical finishing touch for a lot of dishes that I grew up eating. Making this ahead of time is very convenient.
Ingredients:
thinly sliced scallion
salt
finely chopped chili peppers
chopped cilantro
sesame oil
Directions:
  1. place scallion in a bowl, mix with some salt
  2. mix in chili peppers and cilantro
  3. dress with sesame oil

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Notes:
  1. good as dressing for cold cut meat and for cooked noodles (with or without broth).
  2. can be mixed with vegetables to make salad.

Chilled Bean Sprouts

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cooking time: less than 15 minutes
Cold side dishes are great for multiple meals.
Ingredients:
soy bean sprouts – blanched and cooled
salt
thinly sliced chili peppers
angle sliced scallions
minced garlic
sesame oil
Directions:
  1. place bean sprouts in a mixing bowl
  2. add all other ingredients, adjust amount of seasoning to taste
Notes:
  1. soy bean sprouts are available in bags at Korean markets.
  2. mung bean sprouts are fine if soy bean sprouts are not available.

Chili Oil / Sauce

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cooking time: less than 10 minutes
The chili peppers I bought came in a bigger package than I can use fast enough. I came up with this way to use up the peppers.
Ingredients:
chopped chili peppers
minced garlic
thinly sliced scallion
oil
salt
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Directions:
  1. heat up oil in a small pan on low heat
  2. add garlic to oil, continue to heat up oil
  3. add scallion and chili peppers to oil after a couple of minutes
  4. after all ingredients are cook through, before the garlic gets burned, turn off the heat, add salt
  5. cool the sauce and store in the jar, keep refrigerated 
Notes:
  1. heating oil to high heat is not recommended. If high heat is a must, keep the cooking time short.
  2. the oil can be used for dressing oil.
  3. can be used for stir-fry vegetables, meat, or add to noodles or rice.
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Eggplant with Chili Sauce