#goldenapronAmaranth leaves Stir Fry is a very simple recipe with simple and minimum seasoning. Amaranth leaves is a very nutritious green leafy vegetable and a diabetic friendly too. Include this in your meal and make the meal wholesome.

#greenvegThis healthy recipe is quite delicious and very simple to prepare.It requires a few ingredients.It is very popular all over West Bengal.This is one way of cooking healthy Amaranth leaves.Green Amaranth leaves are extremely nutritious and rich in fiber,protein, vitamins and folic acid.So these foraged green vegetables are always fun to cook.It pairs well with hot steamed rice.Do try this at home.

Tastes like fried rice without the rice! :)

I love stir-fry food made in Wok. I like to use a lot of vegetables; these are crunchier and easy to cook. You just need to have the necessary ingredients.I served with Quinoa.#goldenapron23

#cookpadindiaAn awesome stir fry recipe full of amazing Vegetables. It is an easy peasy one loved by the kids and the adults alike. And is done with just a few staple ingredients. You will just love it.Very easy and quickly done with a few of your favourite spices that are commonly available in every Indian pantry.Enjoy!

#mysterybox2Paneer i.e. Cottage Cheese is very healthy and versatile form of cheese. It is used widely in India, especially in North Indian dishes. But with the globalisation of food culture, it didn’t take long for all of India to incorporate the highly nutritious paneer into it’s regional cuisines!Paneer Stir Fry Masala is a no fuss recipe with very less ingredients and easy to cook. Yet it is extremely delicious and is is so versatile that it can be had with rotis or even stuffed in breads with sauces of choice to make grill sandwiches! Or can be used in tortillas with salad to make wraps!

#veganlife #jutegreenleaves #juteleaves #stirfryveggies #greenvegJute is called the "Golden Fiber" in my country Bangladesh. It’s has the biggest contribution to grow up our economy. Besides jute made products, we make many recipes from it’s green leaves.Jute leaves are available in fresh, frozen or dried form. They are mostly available in local farmers' markets, contain a lot of iron, protein, vitamin A, C and E, thiamine, riboflavin, niacin, folate and dietary fiber.The leaves are said to have anti-inflammatory properties, which may prevent conditions like arthritis, acne, asthma, cold, etc.The leaves tend to get gluey or sticky, like bhindi or lady finger or okra, which is another common vegetable thickener. Like spinach and other leafy green vegetables, jute leaves can be cooked whole or can be loosely chopped so as to blend better with other foods and ingredients.Today, I am going to cook a simple recipe with this jute leaves which is called "Jute Leaves stir fry", my one of favourite vegetable recipe. Let' cook😊🍴.

My husband likes stir fried vegetables, so I make them a lot.The reason I stir fry the meat at a low heat is to prevent it from splattering. You can just use high heat from the start.As I have stated previously, it's best to stop cooking the vegetables when you think they are still a bit raw - they are crispier that way.If you are adding wood ear mushrooms (kikurage), put in a container with water to cover and microwave until they're rehydrated. Any microwave setting is fine. Recipe by Tobundebuu

Kadedemes, according to the Dictionary of Sunda bouquet of Raden Satjadibratam, means "ngarasa lebar kubarang anu ku baturmah biasa tara diarah (pity for goods from another person that usually is not used anymore or dumped)". Eventually "Kadedemes" has been used for foods that are made from cassava peel. Maybe because usually cassava peel is not used to feed people, at best be additive to animal feed rations. But in the hands of creative people, Kadedemes, once considered waste, can be a food that they have a source of nutrition, and even can be used as a business opportunity.Kadedemes' negative meaning in the dictionary is certainly different from the meaning of cassava peel kadedemes here. Kadedemes here means creativity in harnessing the things that are considered waste into something useful. The skin of the tuber plant with the Latin name Manihot esculenta this when processed can be used as a source of carbohydrate that is still suitable for consumption, as well as a source of calories and still contains vitamin B, vitamin C, tannins and starch in high enough levels.Seeing there are many nutrients contained in this kadedemes, then it's pity if that potential would be tossed away without being used. Actually a lot of opportunities that are all around us, only we do not notice its presence, so it was just a great opportunity slip away without being caught or deliberately not arrested.The dish is believed to have existed since the colonial era. The occupiers requiring indigenous people to plant all agricultural commodities for their purposes, and the natives themselves do not get them right - one of them, do not get enough food (nutritious). So to survive, indigenous people take advantage of everything that is still edible. -_- 'Actually, I've heard the story from the original grandmother JATIM first time when she was a child never eat carrion flower bulbs, cassava peel (but she does not tell in detail how the process), and other strange food ...Yesterday afternoon I made a snack of cassava my husband wanted, so might as well try to cook cassava skins - turned out to be good also eaten with hot rice and fried anchovies ... while imagining the story of the late Mbah Kustianah his past. HEHEHE

I was too lazy to deep-fry the eggplants, so I just stir-fried them in a frying pan.You can prevent the colour of the eggplant skin from changing by first cooking the skin side very well.It can be a yummy side dish to pair with drinks if you add an extra kick of red chili pepper. For 2 to 3 servings. Recipe by ruruchirin

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis

Had a busy day and don't want to cook? This recipe takes you only 5 minutes but the result is fabulously delicious and savoury. Only 3 main ingredients, rice, egg, and green onions! Simple, easy, and quick!