Need Recipes for simple Veggie side dishes

[misskitty100]

We have really been enjoying making a lot of Chinese food lately but haven't found many good veggie recipes to go along with our Kung Pao Chicken or Chow Mein.

Could you share some of your favorite simple vegetable recipes? I am getting tired of plain, steamed broccoli ;)

[tbb113]

Here are some ideas

Jewel's Garlicky Green Beans

* Exported from MasterCook *

Braised Cauliflower with Asian Flavors

Recipe By :Jack Bishop - Vegetables Every Day
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/4 cup water
1 medium cauliflower -- cut into florets
2 medium garlic cloves -- minced
1 tablespoon ginger root -- minced
2 medium scallion -- sliced thin
salt
pepper
1 1/2 tablespoons peanut oil

Combine the hoisin sauce, soy sauce, vinegar and water in a small bowl and set the mixture aside

heat the oil in a large skillet or saute pan set over medium heat. Add the cauliflower and cook, stirring occasionally, until the florets are lightly browned, about 7 minutes. Add the garlic, ginger and scallions and continue cooking until fragant, about 30 seconds.

Add the reserved hoisin mixture, cover the pan, and reduce the heat to medium-low. Simmer until the florets are tender but still hold their shape, about 6 minutes. Season with salt and pepper to taste. If necessary, simmer, uncovered, to evaporate any remaining liquid in the pan. Serve immediately

Description:
"Hoisin sauce glazes cauliflower with a rich fermented black bean flavor. Rice vinegar helps cut the sweetness of the hoisin, and soy sauce adds another layer of flavor"
Source:
"Vegetables Every Day"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 77 Calories; 5g Fat (60.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 396mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



Broccoli with Spicy Balsamic Dressing & Black Olives
In my quest to make more interesting veggies...I made this from Vegetables Every Day by Jack Bishop. I am embarrassed to say, I ate the entire recipe myself (but I only had one small bunch of broccoli)

Serves 4 as a side dish
1 large bunch broccoli (about 1 1/2 pounds) steamed
2 tsp balsamic vinegar
2 tsp red wine vinegar
1 small garlic clove, minced (I used a huge clove)
1/2 tsp hot red pepper flakes, or to taste
4 tbsp extra-virgin olive oil
Salt (I omitted)
12 large black olives, such as Kalamatas, pitted and quartered (I used about 8 since that was all I had left)

1. While the broccoli is cooking, whisk the vinegars, garlic and hot red pepper flakes together in a small bowl. Whisk in the oil until the dressing is smooth. Add salt (sparingly) to taste.
2. Drain the broccoli well and gently toss it with the dressing and olives. Adjust the seasonings. Serve immediately (I did) or at room temperature.

[kristalsnow7]

This is an excellent recipe and is very easy to prepare. It goes well with Asian food.


Triple Sesame Asparagus

1 pound asparagus spears, trimmed
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds, toasted
1 teaspoon dark sesame oil
1/2 teaspoon kosher salt

Place asparagus into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain. Combine asparagus, sesame seeds, and remaining ingredients in a large bowl, tossing well to coat.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 51(35% from fat); FAT 1.8g(sat 0.2g,mono 0.5g,poly 0.5g); PROTEIN 3g; CHOLESTEROL 0.0mg; CALCIUM 24mg; SODIUM 235mg; FIBER 2g; IRON 3mg; CARBOHYDRATE 5g

Cooking Light, MARCH 2004

[misskitty100]

All of these recipes sound great!!

Kristal: Is the asparagus served cold or room temp (in other words not warm)?

[kristalsnow7]

The asparagus is still warm after cooking, so I usually mix the oil, salt and sesame seeds with it right after I rinse it, and serve. The heat kind of melts the salt and brings all the flavors together. I guess I'd say it's a little warmer than room temperature. I've also served it cold, but I prefer it warmer.

Hope that wasn't too confusing! ;)

[tbb113]

I agree, the asparagus is still warm. You just plunge it quickly into the ice-water so it stops cooking. It doesn't sit there very long.