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Ingredients
- 4 boneless skinless chicken breast halves
- 1 cup chicken broth
- 10 ounces broccoli florets
- 2 minced garlic cloves
- 4 green onions
- 2 carrots
- 1 cup shiitake mushrooms
- 1 tablespoon chopped ginger
- 1/2 cup dark soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- Noodles
- Salt to taste
- Black pepper to taste
- Fresh lemon juice to taste
Preparation
- Slice chicken breasts halves in thin slices. Put chicken in a bowl, season with salt and black pepper. You may add some soy sauce and/or fresh lemon juice.
- Slice green onions, carrots, and shiitake mushrooms. Cut broccoli florets in half.
- Prepare sauce: mix chicken broth, soy sauce, garlic, and sesame oil in a bowl.
- Cook noodles according to directions. Drain out the water.
- Prepare medium heat pan with vegetable oil. Stir-fry chicken for about 3 minutes.
- Reduce heat, add ginger and stir-fry for about 1 minute.
- Add onion, carrot, mushrooms, and broccoli. Stir-fry 3-5 minutes and pour in sauce. Stir-fry chicken until cooked.
- Add noodles and toss well.
Ingredients
- 4 boneless skinless chicken breast halves
- 1 medium-size cup green beans
- 1 cup shredded carrot
- 1 cup chopped green onion
- 2 ounces coconut milk
- 1 tablespoon curry powder
- 2 tablespoons vegetable oil
- Black pepper to taste
- Salt to taste
Preparation
- Slice chicken breasts. Place chicken in bowl; add curry powder, black pepper and mix.
- Prepare medium-heat pan. Cook the chicken for about 5 minutes stirring frequently.
- Reduce heat; add green beans, onion, and shredded carrot. Fry for about 3 minutes.
- Pour coconut milk on pan and cook for about 10 minutes.
- Serve with rice.
Ingredients
- 1 pound potato
- 2 carrots
- 1 paprika
- ¼ pound peas
- ¼ pound string beans
- ¼ pound mayonnaise
- 3 tablespoons marinated capers
- 2 tablespoons capers marinade
- 3 tablespoons wine vinegar
- 1 teaspoon sugar
- Salt
Preparation
- Dice potato and carrots. Add salt and boil 5 minutes. Place dices in colander and allow water to drain out.
- Cut string beans and boil them 10 minutes. Place beans in colander and cool them down.
- Separate paprika pulp from the seeds. Dice paprika and boil it with peas for about 3 minutes.
- Put boiled vegetables in big dish, add capers and mix.
- Place mayonnaise, sugar, capers marinade, and vinegar in dish. Add salt, mix everything and dress the salad with this mixture.
- Refrigerate salad for about one hour before serving.
Ingredients
- 1 pound potato
- 1 pound beetroot
- 3 salted cucumbers
- 1 onion
- 4 ounces vegetable oil
- Salt
Preparation
- Wash potatoes and beetroot. Boil them and peel. Dice vegetables.
- Put potatoes, onion and cucumbers in a bowl. Add vegetable oil, season with salt and mix ingredients.
- Add beetroot and mix again. Refrigerate for about an hour before eating.
Ingredients
- 1 package ramen noodles
- Sliced red pepper
- 1 grated carrot
- 1/2 cup chopped green onions
- 1 tablespoon sunflower seeds
- 1/2 cup vegetable oil
- 1/2 cup vinegar
- 1 teaspoon salt
Preparation
- Place ramen noodles in a bowl and crunch up them.
- Add pepper, carrot, onion and seeds. Coat with vegetable oil and vinegar.
- Mix all ingredients and refrigerate for about one hour before serving.
Ingredients
- 1 pound scallops
- 2 lemons
- 1 sliced tomato
- 1 sliced cucumber
- 2 celery roots
- 2 parsley roots
- Black pepper seeds
- Salt
Preparation
- Wash celery and parsley roots in cold water.
- Put scallops in boiling salted water. Add black pepper and roots. Boil 10 minutes.
- Cool scallops, slice them and put on dish. Squeeze one lemon.
- Serve with sliced lemon, cucumber and tomato.