Chinese Chill Cashew Veggie Stir-Fry: Two Crunchy Recipes

No matter how many times I've attempted to master Chinese-style stir-fried veggies, the results have been less than stellar. Sure, they’re edible, but they lack that restaurant-quality crunch and flavor. Ever wondered why? Here’s the secret: in Chinese restaurants (CHINESE HERBAL SOUP), vegetables are stir-fried over blazing high heat, a technique known as "wok hei" or "the breath of the wok." This involves constant stirring and tossing, which imparts a distinctive flavor and keeps the veggies crisp. They also use large cast iron woks and the right seasonings to achieve this perfection.

This is why the stir-fried veggies you savor at Chinese restaurants or mixed rice stalls maintain their delightful crunchiness.

Ponnanganni Keerai/Sessile Joyweed: Three Tasty Ways

In an era where healthy living is front and center, embracing nutritious home-cooked meals (MUGHLAI VEGETARIAN KORMA) is more crucial than ever. Growing your own food not only enhances your diet but also connects you with the earth. Yet, surprisingly, many people are too busy to indulge in urban gardening - even for something as simple as Ponnanganni Keerai, also known as Alternanthera Sessilis or Dwarf Copperleaf. This green, which thrives effortlessly from stems planted in soil or pots, is a perfect candidate for your home garden. The ones I’ve replanted are flourishing joyfully among my Zen garden’s veggies and herbs.

 

Nothing rivals the freshness of a home-harvested vegetable, even over Ayurvedic supplements claiming to deliver nature’s best.(VEGETARIAN BAYAM MASAK LEMAK). This raises a question: are Ayurvedic products truly 100% natural?

Easy Vegetable Kurma Recipe

With the rise of Indian stores, the abundance of spices and ready-made products has made cooking a breeze. Recently, I picked up a box of Mughlai spice mix and decided to whip up a Kurma curry. The recipe, conveniently printed on the box, allows for versatile vegetable options like potatoes, carrots, or beans.

The preparation is straightforward yet packed with flavor. Crispy fried shallots, crushed and added to the curry, lend a rich golden hue. Yogurt adds a creamy texture, while ghee imparts a nutty, caramelized depth. Prefer a milder taste? Simply adjust the chili levels to suit your palate.

 

I’ve named this recipe Easy Vegetable Kurma - a no-fuss way to savor bold and satisfying flavors.

Vegetarian Bayam Masak Lemak (Spinach Coconut Stew)

While many Malay dishes traditionally include dried shrimp, anchovies, or eggs, like in masak lemak, there’s still plenty of room for vegetarian adaptations (VEGETARIAN ASAM PEDAS). The Malay community enjoys raw salads with sambal belacan, which I absolutely love too. Now, its time for Vegetarian Bayam Masak Lemak (Spinach Coconut Stew). Made with organic spinach from Nava's Zen, and flavored with lemongrass and turmeric leaf from the garden, this dish is incredibly fragrant, creamy, and simply delicious (EGG CURRY RECIPES). 

Chinese Herbal Pork Soup

Are you thinking, "An Indian lady cooking Chinese Herbal Pork Soup?" Yes, she does! I'm one of those Indians who loves pork, even though my husband doesn't. He doesn't mind me cooking it for myself. What's better than a Chinese soup packed with nourishment and goodness? Chinese Herbal Pork Soup sounds fabulous, don't you agree? Plus, it's super easy to cook. I usually use pre-packed herbs from the store, and wow, there are so many choices these days. Just pick your favorite, and let's cook up some soup! I also have a recipe for Chinese Pork Old Cucumber Soup, but let's start with this one - Chinese Herbal Pork Soup.

Vegetarian Asam Pedas (Asam Pedas Sayur)

Let's clear the air before we get cooking. People love to judge at first sight - some see me as a lady of leisure, a glamour queen, and the ultimate non-cook. After I got married, every time I walked into my in-laws' gatherings and mentioned cooking, I'd get sly smiles and those nasty, scrutinizing looks as if they were checking up on my culinary skills. Oh, the expressions on their faces - priceless! Apparently, my appearance didn't fit their cooking connoisseur checklist. How should a lady who cooks look? If only I resembled them, right? Weeeeeee!!

Tamarind Fried Fish/Ikan Goreng Asam Resep

Have you tried Tamarind Fried Fish? It’s a fascinating dish where fish is soaked in tangy tamarind juice before being fried to perfection. If you love zesty flavors, this dish is a must-try. I’m a big fan of such vibrant tastes, and Tamarind Fried Fish, with its lively kick, hits the spot. Even if you’re not usually into zesty foods, pairing this fried fish with a spicy soy dip might just open your taste buds to new flavors (EASY FISH HEAD CURRY).

 

You can use any type of fish for this recipe. I’m featuring two varieties: torpedo scad (cencaru) and mackerel (kembung). Each type of fish (CRISPY FRIED PRAWNS) comes with its own unique dip, making both versions of this Tamarind Fried Fish equally delightful and easy to prepare.