August 11, 2010
Watch the Video 3:13
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A good fire, a fresh vegetable, some garlic and you have most of the makings for a great vegetable stir-fry. This is one of my basic recipes that I use with all fresh vegetables including broccolini, but you could substitute any vegetable from baby cabbage hearts, green beans, snow peas, zucchini to spinach. Just adjust the cooking time accordingly. I cook a bunch and serve it with grilled seafood, chicken, or meat and some rice for an easy dinner. Make a bunch and reheat it, eat it at room temperature, or add it to soups and stews.
Enjoy!
Nina
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September 14, 2009
Serves 4
1 pound baby shrimp
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 medium onion, cut into 1/2-inch dice
1 bunch scallions, white and green parts chopped and reserved separately
3 carrots, grated
4 ribs celery, cut into 1/2-inch dice
6 cups shredded kale, 1/4-inch thick, stems and center ribs removed
5 cups leftover, cooked brown rice
2 tablespoons soy sauce
Kosher salt and freshly ground black pepper
Canola oil
Heat a wok or large skillet over high heat. Add about 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add shrimp, season with salt and pepper and stir-fry just until pink. Remove shrimp to a plate. Add a touch more oil and add the garlic, ginger, onion, scallion whites, carrots, celery and kale and stir-fry until softened, about 2-4 minutes. Add the rice and shrimp and toss thoroughly until heated through. Add the soy sauce and toss. Correct the seasonings and transfer to a platter and garnish with scallion greens. Serve immediately.
copyright 2008 Ming Tsai
No Comments Also found in: healthy food, Ming Tsai, nutrition pyramid, shrimp, stir-fry
September 1, 2009
Watch the Video 3:39
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Let’s face it. When it comes to dinner, we want it all:
I’m no different even though I’m a cookbook author with 10 books to my credit. Making dinner every night can be a drag.
Dr. Lillian Cheung, a nutritionist from the Harvard School of Public Health, loves to cook, and she knows what’s good for you. Lillian and I went to a Farmer’s Market and were inspired. Using the HSPH newly-designed Food Pyramid (you can actually understand it!), Lillian and I give different ideas for a great autumn menu.
Go to the Recipe section for
- Cantonese-style Microwave-Steamed Halibut with Scallions and Ginger
- Roasted Ratatouille with Zucchini, Eggplant, and Cherry Tomatoes (great for leftovers)
- Roasted Brussels Sprouts
- Herbal Brown Rice
For information on the newly formed HSPH Pyramid, go to the News Section.
Enjoy!
Nina
Click here for recipes.
1 Comment Also found in: farmers market, lillian cheung, nina simonds, pea tendrils, ratatouille, roasted brussel sprouts, Salads, spices life, squash vines, steamed fish, stir-fry, water spinach
No Comments Also found in: broccolini, nina simonds, spices of life, stir-fry
