Press - Asian Cuisine Cookbook: Learn the Different Styles of Asian Cooking with an Easy Asian Cuisine Cookbook
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- Book:Asian Cuisine Cookbook: Learn the Different Styles of Asian Cooking with an Easy Asian Cuisine Cookbook
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- Publisher:BookSumo Press
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- Year:2017
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cup(s) | C. |
tablespoon | tbsp |
teaspoon | tsp |
ounce | oz. |
pound | lb |
- one pkg. (8 serving size) sweet potato vermicelli
- half cup reduced-sodium soy sauce
- 1/4 cup brown sugar
- half cup boiling water
- three tbsps. vegetable oil
- one tsp. toasted sesame seeds
- Cover the vermicelli with hot water after cutting it into small pieces for 10 minutes and add a mixture of soy sauce, boiling water, and brown sugar into it.
- Cook this mixture in hot oil for about 5 minutes and just before serving, add noodles over it.
Preparation | Cooking | Total Time |
15 mins | 5 mins | 20 mins |
Calories | 363 kcal |
Carbohydrates | 65.2 g |
Cholesterol | 0 mg |
Fat | 10.7 g |
Fiber | 0.6 g |
Protein | 1.9 g |
Sodium | 1073 mg |
- one lb. soybean sprouts
- two tbsps. soy sauce
- 1/4 cup sesame oil
- two tbsps. Korean chili powder
- one half tsps. garlic, minced
- two tsps. sesame seeds
- 1/4 cup chopped green onion
- two tsps. rice wine vinegar, or to taste
- Cook bean sprouts in salty boiling water for about 15 seconds and drain the water.
- Put sprouts in ice cold water for about three minutes to stop the cooking process and when these bean sprouts are cold, set them aside.
- Now combine soy sauce, sesame seeds, sesame oil and chili powder in a medium sized bowl and add bean sprouts to it.
- Now add some green onion and rice wine vinegar before refrigerating for some time.
- Serve
Preparation | Cooking | Total Time |
10 mins | 5 mins | 15 mins |
Calories | 376 kcal |
Carbohydrates | 21.4 g |
Cholesterol | 69 mg |
Fat | 21.9 g |
Fiber | 0.8 g |
Protein | 20.6 g |
Sodium | 1249 mg |
- 5 medium zucchini, sliced
- one bunch green onions, sliced
- 1/4 cup white vinegar
- half cup soy sauce
- 1/4 cup water
- two tbsps. sugar
- two tbsps. sesame oil
- ground black pepper to taste
- Mix zucchini, vinegar, soy sauce, water, sugar, green onions and sesame oil in a saucepan before adding pepper and cooking for about 20 minutes to get the zucchini tender.
Preparation | Cooking | Total Time |
20 mins | 20 mins | 40 mins |
Calories | 1092 kcal |
Carbohydrates | 57.5 g |
Cholesterol | 155 mg |
Fat | 78.6 g |
Fiber | 1.8 g |
Protein | 39.1 g |
Sodium | 2501 mg |
- 3/4 C. soy sauce
- 3/4 C. water
- 3 tbsps white vinegar
- 1/4 C. dark brown sugar
- 2 tbsps white sugar
- 1 tbsp black pepper
- 2 tbsps sesame oil
- 1/4 C. minced garlic
- 1/2 large onion, minced
- 3 lbs Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
- Get a bowl, combine: vinegar, water, soy sauce, onion, brown sugar, garlic, regular sugar, sesame oil, and regular pepper.
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