recipes food cooking

Chef Jeena has been very busy in the kitchen today and has a beautiful vegan vegetable stir fry recipe for you to cook.

The vegetable stir fry is served with rice noodles and vegan soy sauce, you really must serve this tasty vegan stir fry with soy sauce because it really enhances the flavour of the noodles.

This is also a gluten free stir fry recipe as the noodles are made from rice and the soy sauce is gluten free and vegan.

Chef uses a few pinches of ground herbs and spices including kaffir lime leaves, lemon grass and aniseed then finishes off the dish by adding a spoonful of creamed coconut at the end of cooking to give the stir fry an extra punch of delicious flavour.

Tofu and chilli are optional in this vegan stir fry recipe - this dish tastes fabulous with or without chilli and tofu.

We really enjoyed eating this delicious meal tonight in This Blog.

The sweet ginger pieces, fragrant herbs and spices, creamy subtle coconut, tasty filling rice noodles and delicious soy sauce was so very tasty -any one for seconds ?? YES please !

Ingredients for this vegan stir fry recipe

3 Carrots
1/2 Cucumber
1/4 Cup frozen peas
3-4 Medium flat mushrooms
1 Sweet red pointed pepper
3 Garlic cloves
3 Inch chunk fresh ginger
1 Tbsp creamed coconut
3-5 Green chillies (optional)
Salt and black pepper
Rice bran oil
Firm tofu (optional)
Vegan soy sauce

Spices

1/2 tsp Coriander powder
3 Dried lime leaves
Pinch dried lemon grass
2 Peppercorns
Tiny pinch clove powder
Tiny pinch nutmeg
Pinch cinnamon
1/2 tsp Aniseed powder
Pinch salt

Picture of tofu that can be added to the stir fry optionally.



How to cook a Vegan Stir fry recipe.

Peel and slice both cucumber and carrots into strips, slice the red pepper into strips.



Peel the ginger and slice very fine, cut into small strips.

Grate the garlic into the pan add the mushrooms and cucumber.

Add a few pinches of the herb powder then turn down the heat a little.

If using chilli add chopped chilli now.

Serve with soy sauce.

Enjoy Chef Jeenas delicious vegan stir fry recipe.

Food recipe for beef stroganoff.

Ingredients for Beef Stroganoff Recipe
350g Sirloin Steak Slices (1/4 Inch Thick)
2 Tbsp Olive Oil
250g Button Mushrooms (sliced)
6 Spring Onions (strips)
150ml Double Heavy Cream
2 Tbsp Brandy
2 Tbsp Fresh Parsley (chopped)
Salt and Pepper

Getting Started on Beef Stroganoff Recipe

Heat 1 Tbsp of olive oil in a heavy based pan and seal the beef by browning it. Remove the meat from the pan.

Add the remainder of the olive oil to the pan with the mushrooms and spring onions. Cook for 2 minutes.

Return the meat to the pan along with the cream , brandy , parsley and seasoning. Heat through stir well.

Your beef stroganoff recipe is ready to serve with salad or basmati rice.

Here is my fennel stir fry recipe!

This really is a simple recipe to cook. The fennel and vegetables are juicy and delicious.

We ate our vegetarian stir fry recipe with some braised tofu, I often eat braised tofu with "vegetable stir fry recipes" they compliment each other so very well, it is a very tasty dish.

Ingredients for Jeenas vegetarian fennel stir fry recipe

Sprinkle with a little salt and pepper, stir well.

Your easy vegetarian fennel stir fry recipe is ready to eat.