yeung man cooking
The Broccoli + Noodles Recipe I Can Eat All Month Long!
The Broccoli + Noodles Recipe I Can Eat All Month Long!
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
LEARN HOW TO MAKE A QUICK BROCCOLI + TOFU BOWL RECIPE TODAY!
LAY HO MA (how’s it going in Cantonese)! This simple recipe is deliciously savoury and is surely a crowd pleaser. Join me in this episode and learn how to make an easy broccoli and tofu noodles recipe to enjoy tonight!
Ingredients:
120g vermicelli
2 pieces garlic
small piece ginger
60g broccoli
30g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
splash of toasted sesame oil
1 tsp cane sugar
1 tbsp plantbased oyster sauce
1/2 tsp potato starch
1 tbsp water
1+1 tsp avocado oil
1 tsp white sesame seeds
drizzle of chili oil (https://youtu.be/IkBWsfsEVkM)
Directions:
1. Boil a kettle of water for the noodles. Pour the hot water onto the vermicelli and let it soak for 1-2min. Gently loosen the noodles with chopsticks, then strain out the water
2. Thinly slice the garlic and ginger. Chop the broccoli into bite sized pieces and thinly slice the smoked tofu
3. Prep stir fry sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, cane sugar, plantbased oyster sauce, potato starch, and 1 tbsp of water
4. Heat up a nonstick pan to medium heat. Add 1 tsp avocado oil followed by the broccoli and tofu. Sauté for a few minutes, then set it aside
5. Place the pan back on medium heat. Add 1 tsp avocado oil followed by the garlic and ginger. Cook for a couple of minutes
6. Add the vermicelli, broccoli, tofu, and stir fry sauce. Gently stir and fold in the noodles. Once the sauce is absorbed by the noodles, it’s done! Be careful not to overcook as vermicelli is quite thin and delicate
7. Plate the noodles, garnish with white sesame seeds, and a drizzle of chili oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
You are watching:
5 Quick Noodle Recipes To Make Every Week ! {easy & Vegan}
5 Quick Noodle Recipes To Make Every Week ! {easy & Vegan}
Build your new website with squarespace: http://www.squarespace.com/minarome
Today‘s video is all about noodles ? – quick and easy noodle recipes to make all week! Vegan Ramen, Sweet & Sour Gochujang Noodles, 5 min Chimichurri Inspired Pasta and moreeeee. You simply have to try !
Also, my cookbook “All Day Vegan” comes out October 25th – pre-order now: https://amzn.to/3OeTzGj
Get my Cookbook: https://bit.ly/minascookbook out for pre-order worldwide!
US: https://amzn.to/3OeTzGj
Germany: https://amzn.to/3QJO8k8
UK: https://amzn.to/3OyMKPt
Canada: https://amzn.to/3Pw397J
France: https://amzn.to/3R1yuR3
About the Book:: https://geni.us/fmqtAfS
Or search manually for All Day Vegan – Mina Rome, anywhere you can get books!
(Thalia, Hugendubel, Fnac, Barnes & Noble …)
THANK YOU!
Follow me on Instagram: https://www.instagram.com/mina_rome/ → @mina_rome
Email: minarome.yt@gmail.com
Website: www.mina-rome.com
✨INGREDIENTS & NOTES ✨
#1 Fresh Chili & Herb Noodles 0:00
75g – 100g noodles of choice (2.6 oz – 3.5 oz)
4 – 5 tbsp fresh parsley, finely chopped
1 small red onion
2 cloves garlic
¼ cup (60ml) olive oil
1 tbsp white wine vinegar
1 ½ tbsp soy sauce
a generous pinch of chili flakes, or to taste!
a dash of black pepper
½ tsp dried herbs of choice (i used marjoram)
2 tsp agave or maple syrup
optional:
roasted sesame seeds for the top
additional veggies or tofu to have on the side
→ serves 1
#2 Sweet & Sour Gochujang Noodles 2:28
2 blocks of ramen noodles (125g)
2 Tbsp water + 1 tbsp cornstarch
2 tbsp soy sauce
3 tbsp white wine vinegar
2 tbsp maple or agave syrup
1 tsp sesame oil
1-2 tsp gochujang
1-2 cloves garlic
½ cup (125ml) water
1 spring onion
optional:
toppings of choice, such as fried tofu, roasted sesame seeds, steamed snap peas
→ serves 1 – 2
#3 Sundried Tomato Tofu Noodles 04:13
75g – 100g smoked tofu (2.6 oz – 3.5 oz)
3-4 sun dried tomatoes, packed in oil
a lil olive oil for the pot
75g – 100g glass noodles (2.6 oz – 3.5 oz)
2 ½ heaping tbsp plain hummus
1 ¼ tbsp white wine vinegar
1 tsp sesame oil
1 tsp sriracha
2 tsp soy sauce
2-4 tbsp water
→ serves 1
#4 Curry Mushroom Noodles 5:30
120g – 150g cremini mushrooms (4.2oz – 5.3oz)
2-3 cloves garlic
1 tsp sesame oil
2 tsp vegetable oil
2 tsp red curry paste
1 tbsp soy sauce
1 tsp agave syrup
2 tbsp vegan sour cream, cream cheese, coconut cream or full fat coconut milk
⅓ cup (80ml) water
1 squeeze of lemon or lime juice for serving
salt to taste, if needed
optional: steamed pak choi, roasted sesame seeds, chopped spring onion for serving
125g noodles of choice (4.4oz)
#5 Cozy Vegan Ramen – 2 Ways 6:55
125g noodles of choice (2,6 – 4.4oz)
2 spring onions
1 handful dried shiitake mushrooms, broken into bits
2-3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 – 2 tbsp olive oil
a generous pinch of chili flakes, or to taste!
2-3 small sheets or crispy roasted seaweed, ripped to pieces
1 tbsp agave
2 tbsp white wine or rice vinegar
1 vegetable stock cube
2 ½ cups (625ml) water, more if needed
for VERSION 1 add:
1 tbsp miso paste
1 tsp tahini or sesame oil
for VERSION 2 add:
1 splash of coconut milk
1 tsp gochujang
→ serves 1-2
COOKBOOK UNBOXING 9:20
Music used:
intro by la roux: https://open.spotify.com/track/7C4q3iDYe1EwGAgXUKKtwU?si=89a373dba5aa4a31
loopschauber: https://open.spotify.com/track/68eEbyrrYDI1SPbxfz84zw?si=e93482a5674349b6
culpeo: https://open.spotify.com/track/6O2CRirKsTJDBJtqUrxLU0?si=9ee9f36c4a8b4d61
fluhalp: https://soundcloud.com/fluhalp/autumn-83
Naomi – https://thmatc.co/?l=D4B1104F
outro by: carego – Little Changes – https://thmatc.co/?l=756EC543
5 Quick Noodle Recipes To Make Every Week ! {easy & Vegan}
5 Quick Noodle Recipes To Make Every Week ! {easy & Vegan}
Build your new website with squarespace: http://www.squarespace.com/minarome
Today‘s video is all about noodles ? – quick and easy noodle recipes to make all week! Vegan Ramen, Sweet & Sour Gochujang Noodles, 5 min Chimichurri Inspired Pasta and moreeeee. You simply have to try !
Also, my cookbook “All Day Vegan” comes out October 25th – pre-order now: https://amzn.to/3OeTzGj
Get my Cookbook: https://bit.ly/minascookbook out for pre-order worldwide!
US: https://amzn.to/3OeTzGj
Germany: https://amzn.to/3QJO8k8
UK: https://amzn.to/3OyMKPt
Canada: https://amzn.to/3Pw397J
France: https://amzn.to/3R1yuR3
About the Book:: https://geni.us/fmqtAfS
Or search manually for All Day Vegan – Mina Rome, anywhere you can get books!
(Thalia, Hugendubel, Fnac, Barnes & Noble …)
THANK YOU!
Follow me on Instagram: https://www.instagram.com/mina_rome/ → @mina_rome
Email: minarome.yt@gmail.com
Website: www.mina-rome.com
✨INGREDIENTS & NOTES ✨
#1 Fresh Chili & Herb Noodles 0:00
75g – 100g noodles of choice (2.6 oz – 3.5 oz)
4 – 5 tbsp fresh parsley, finely chopped
1 small red onion
2 cloves garlic
¼ cup (60ml) olive oil
1 tbsp white wine vinegar
1 ½ tbsp soy sauce
a generous pinch of chili flakes, or to taste!
a dash of black pepper
½ tsp dried herbs of choice (i used marjoram)
2 tsp agave or maple syrup
optional:
roasted sesame seeds for the top
additional veggies or tofu to have on the side
→ serves 1
#2 Sweet & Sour Gochujang Noodles 2:28
2 blocks of ramen noodles (125g)
2 Tbsp water + 1 tbsp cornstarch
2 tbsp soy sauce
3 tbsp white wine vinegar
2 tbsp maple or agave syrup
1 tsp sesame oil
1-2 tsp gochujang
1-2 cloves garlic
½ cup (125ml) water
1 spring onion
optional:
toppings of choice, such as fried tofu, roasted sesame seeds, steamed snap peas
→ serves 1 – 2
#3 Sundried Tomato Tofu Noodles 04:13
75g – 100g smoked tofu (2.6 oz – 3.5 oz)
3-4 sun dried tomatoes, packed in oil
a lil olive oil for the pot
75g – 100g glass noodles (2.6 oz – 3.5 oz)
2 ½ heaping tbsp plain hummus
1 ¼ tbsp white wine vinegar
1 tsp sesame oil
1 tsp sriracha
2 tsp soy sauce
2-4 tbsp water
→ serves 1
#4 Curry Mushroom Noodles 5:30
120g – 150g cremini mushrooms (4.2oz – 5.3oz)
2-3 cloves garlic
1 tsp sesame oil
2 tsp vegetable oil
2 tsp red curry paste
1 tbsp soy sauce
1 tsp agave syrup
2 tbsp vegan sour cream, cream cheese, coconut cream or full fat coconut milk
⅓ cup (80ml) water
1 squeeze of lemon or lime juice for serving
salt to taste, if needed
optional: steamed pak choi, roasted sesame seeds, chopped spring onion for serving
125g noodles of choice (4.4oz)
#5 Cozy Vegan Ramen – 2 Ways 6:55
125g noodles of choice (2,6 – 4.4oz)
2 spring onions
1 handful dried shiitake mushrooms, broken into bits
2-3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 – 2 tbsp olive oil
a generous pinch of chili flakes, or to taste!
2-3 small sheets or crispy roasted seaweed, ripped to pieces
1 tbsp agave
2 tbsp white wine or rice vinegar
1 vegetable stock cube
2 ½ cups (625ml) water, more if needed
for VERSION 1 add:
1 tbsp miso paste
1 tsp tahini or sesame oil
for VERSION 2 add:
1 splash of coconut milk
1 tsp gochujang
→ serves 1-2
COOKBOOK UNBOXING 9:20
Music used:
intro by la roux: https://open.spotify.com/track/7C4q3iDYe1EwGAgXUKKtwU?si=89a373dba5aa4a31
loopschauber: https://open.spotify.com/track/68eEbyrrYDI1SPbxfz84zw?si=e93482a5674349b6
culpeo: https://open.spotify.com/track/6O2CRirKsTJDBJtqUrxLU0?si=9ee9f36c4a8b4d61
fluhalp: https://soundcloud.com/fluhalp/autumn-83
Naomi – https://thmatc.co/?l=D4B1104F
outro by: carego – Little Changes – https://thmatc.co/?l=756EC543
WOW!! DINNER WILL NEVER BE THE SAME WITH THIS VEGAN GROUND “BEEF” BULGOGI RECIPE
WOW!! DINNER WILL NEVER BE THE SAME WITH THIS VEGAN GROUND “BEEF” BULGOGI RECIPE
LEARN HOW TO MAKE THIS CRAZY GOOD VEGAN GROUND “BEEF” BULGOGI RECIPE!
LAY HO MA! This recipe will definitely become one of your top favourite weekly dishes for sure! Join me in this episode and learn how to make a vegan version of the popular Korean ground beef bulgogi recipe right at home! Let’s begin
Ingredients:
1 cup sushi rice
1 cup water
200g extra firm tofu
1 onion
4-5 pieces garlic
3 sticks green onion
1 1/2 tsp cane sugar
1 tbsp rice vinegar
1 tbsp soy sauce
1 1/2 tsp dark soy sauce
splash toasted sesame oil
3 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
Directions:
1. Rinse and drain the rice 2-3 times to get rid of the excess starch. Add 1 cup of water to the rice and heat it up on medium high heat
2. When the water begins to bubble, turn the heat to medium low and give the pot a good stir to release any rice grabbing the bottom of the pan. Cover and cook for 15min
3. In the meantime, pat dry the extra firm tofu and mash into a crumble with a fork
4. Finely chop the onion, garlic, and green onions
5. After 15min, turn the heat off on the rice and let it further steam for 10min
6. Make the sauce by combining the cane sugar, rice vinegar, soy sauce, dark soy sauce, and toasted sesame oil
7. Heat up a nonstick pan to medium heat. Add the chili oil
8. Sauté the tofu, onions, and garlic for 7-8min
9. Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds
10. Garnish with white toasted sesame seeds and serve with freshly steamed white rice
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @yeungmancooking
Wil’s Recipes on Facebook: fb.me/yeungmancooking.com
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching:
SUPER TASTY + EASY VEGAN RECIPES YOU CAN MAKE TODAY!
SUPER TASTY + EASY VEGAN RECIPES YOU CAN MAKE TODAY!
LEARN HOW TO MAKE 4 SUPER EASY VEGAN RECIPES AT HOME!
LAY HO MA!! These are some of my favourite plant based recipes to make at home today but you’ll definitely want to make them again and again! Join me in this episode and learn how to make a delicious chickpea and basil noodle stir fry recipe, a coconut butternut squash soup recipe, a spicy braised eggplant recipe, and a classic veggie pad thai recipe. Let’s begin!
*The amount of text for these 4 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!
BASIL CHICKPEA NOODLES FULL RECIPE + DIRECTIONS HERE:
COCONUT BUTTERNUT SQUASH SOUP FULL RECIPE + DIRECTIONS HERE:
SPICY BRAISED EGGPLANT FULL RECIPE + DIRECTIONS HERE:
QUICK VEGGIE PAD THAI RECIPE + FULL DIRECTIONS HERE:
SUPER EASY CHINESE CHILI OIL RECIPE + FULL DIRECTIONS HERE:
https://youtu.be/oYz9GNg-8tw
HOW TO PREP TAMARIND PASTE FULL DIRECTIONS HERE:
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @yeungmancooking
Wil’s Recipes on Facebook: fb.me/yeungmancooking
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching:
15 MIN WEEKNIGHT NOODLE STIR FRY | EASY, FAST VEGAN RECIPE
15 MIN WEEKNIGHT NOODLE STIR FRY | EASY, FAST VEGAN RECIPE
LEARN HOW TO COOK THIS FAST NOODLE STIR FRY IN 15MIN OR LESS!
LAY HO MA!! Noodles for you, noodles for me, noodles for everyone! Not only is this recipe delicious, it only takes about 15 minutes or less to whip up. Join me in this episode and learn how to cook this easy vegan 15min noodle stir fry recipe right at home. Let’s begin
Ingredients:
60g broccolini
1/4lb thin rice noodles
150g mixed fresh mushrooms (cremini, shiitake, shimeji)
2 sticks green onion
1 tbsp hoisin sauce
1 tsp toasted sesame oil
1 tsp dark soy sauce
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp white sesame seeds
Directions:
1. Boil some water in a kettle for the noodles
2. Chop down the broccolini into bite sized pieces
3. Place the noodles in a pan or bowl and soak in the hot water for 3-4min
4. Slice the cremini mushrooms and roughly chop the shiitake
5. Chop the green onion into bite sized pieces
6. Make the sauce and have it ready by combining the hoisin sauce, sesame oil, and both soy sauces
7. Give the noodles a stir to get rid of some excess starch. Then, strain out the water
8. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
9. Sauté the broccolini and green onions for 2-3min. Add in and sauté the mushrooms for another 2-3min. Then, add in the noodles and sauce. Sauté until the noodles are cooked (about 2min)
10. Plate and sprinkle over some white sesame seeds
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching:
4 EASY CHINESE STYLE VEGAN RECIPES TO MAKE TODAY!
4 EASY CHINESE STYLE VEGAN RECIPES TO MAKE TODAY!
LEARN HOW TO MAKE 4 EASY VEGAN CHINESE STYLE RECIPES AT HOME!
LAY HO MA!! Stir fry noodles and delicious family style side dishes – oh my!! Join me in this episode and learn how to make my ultimate vegan mapo tofu, a delicious sweet and sour tofu, a bountiful buddha’s delight, and the popular Singapore noodles recipe right at home! Let’s begin.
*The amount of text for these 4 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!
VEGAN ULTIMATE MAPO TOFU FULL RECIPE + DIRECTIONS HERE:
VEGAN SWEET SOUR TOFU FULL RECIPE + DIRECTIONS HERE:
VEGAN BUDDHA’S DELIGHT FULL RECIPE + DIRECTIONS HERE:
VEGAN SINGAPORE NOODLES RECIPE + FULL DIRECTIONS HERE:
HOMEMADE CHINESE CHILI OIL RECIPE HERE:
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching:
COCONUT CHICKPEA RICE RECIPE | EASY VEGAN DINNER IDEA | COCONUT MILK BASMATI RICE
COCONUT CHICKPEA RICE RECIPE | EASY VEGAN DINNER IDEA | COCONUT MILK BASMATI RICE
LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE
LAY HO MA!! This rice dish is a real treat. It’s incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let’s begin.
Ingredients:
1 cup basmati rice
1 cup coconut milk
1/2 red onion
1/4 cup hazelnuts
1 cup broccolini (chopped)
1 tbsp coconut oil
1 cup canned chickpeas
1/2 tbsp garlic powder
1 tsp chili powder
1 tbsp smoked paprika
2 tsp turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro
Directions:
1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat. Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching:
VEGGIE FRIED RICE RECIPE | EASY VEGETARIAN VEGAN CHINESE DINNER IDEA
VEGGIE FRIED RICE RECIPE | EASY VEGETARIAN VEGAN CHINESE DINNER IDEA
LEARN HOW TO MAKE AN EASY CHINESE FRIED RICE RECIPE AT HOME!
LAY HO MA!! This is definitely one of my favourites and one of the recipes I go to almost every week. The beauty is that “Chow Fan” literally translates to stir fried rice, so what you decide to put in it is up to your imagination – especially when you have random veggies left in your fridge by the end of the week! Join me in this episode and learn how to make a delicious Chinese fried rice recipe right at home. Let’s begin
Ingredients:
1/4 cup chickpeas
2 pieces garlic
1/2 red onion
1 stick green onion
1/4 cup carrot (diced)
1/2 cup broccolini (chopped)
2 large cremini mushrooms
2 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1/4 cup corn
1 1/2 cups overnight rice
2 tbsp soy sauce
Directions:
1. Use a fork to roughly crush the chickpeas
2. Roughly chop the garlic, dice the red onion, chop the green onion, dice some carrot, chop the broccolini, and slice the mushrooms
3. Heat up a non stick pan to medium heat. Add the chili oil
4. Add the garlic, red onions, green onions, and chickpeas. Sauté for about a minute
5. Add the carrot, broccolini, and mushroom. Sauté for another minute
6. Add the corn and rice followed by the soy sauce
7. Sauté for another few minutes and you’re done!
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching:
ULTIMATE VEGAN MAPO TOFU RECIPE | ONE OF MY FAVOURITE CHINESE DISHES 麻婆豆腐
ULTIMATE VEGAN MAPO TOFU RECIPE | ONE OF MY FAVOURITE CHINESE DISHES 麻婆豆腐
LEARN HOW TO MAKE THE BEST VEGAN MAPO TOFU RECIPE AT HOME!
LAY HO MA!! Mapo tofu is definitely one of my all time favourite recipes. It’s salty, spicy, and when you scoop this amazingness onto a bowl of rice it’s legit game over. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. Let’s begin
Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb soft or medium firm tofu
2 pieces garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 tsp chili powder
2 tbsp doubanjiang (Chinese broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
1 tbsp potato starch + 1 tbsp water
Directions:
1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil
2. Chop the green onion. Roughly crush the chickpeas with a fork
3. When the water comes to a boil, simmer on medium for 10min
4. Drain out the tofu and carefully slice into cubes
5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice
6. Finely chop the garlic and ginger
7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar
8. Place the pan back onto medium heat. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute
10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water
11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour in the slurry while stirring
14. Add in the tofu and gently stir around them
15. Plate and garnish with the chopped green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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