Top 10 Delicious Dishes Made from Green Vegetables

Ingredients:

• 200 g Shiitake mushrooms
• 200 g Mustard greens
• 1 tsp minced garlic
• 2 tbsp cooking oil
• 1 tsp seasoning powder
• 1 tsp salt
• 1/2 tsp MSG

Instructions:

• Soak the shiitake mushrooms in water to soften, trim the stems, and cut into bite-sized pieces. Wash and drain the mustard greens.
• Boil some water with a pinch of salt, and blanch the mustard greens for 1-2 minutes to cook them just enough, then drain. Blanching the greens makes stir-frying quicker and helps the vegetables retain their bright green color.
• Heat 2 tablespoons of oil in a pan and sauté the minced garlic until fragrant, then add the mushrooms and stir for about 3 minutes.
• Add the mustard greens, stir for 2 more minutes. Season with 1 tsp salt, 1 tsp seasoning powder, and 1/2 tsp MSG to taste.
• Serve the dish on a plate and enjoy with rice!

Ingredients:

• 1 large bunch of water spinach
• 200g beef (shoulder part)
• Bean sprouts, salt, fish sauce, sugar, half a lime, garlic, chili, roasted peanuts.

Instructions:

• Pluck the young tips of the water spinach (if the tips are too large, you can split them into halves or thirds), wash thoroughly, and blanch briefly in boiling water. Then, place the water spinach into a bowl of cold water with a few ice cubes to keep it crisp and vibrant. Drain the bean sprouts after washing them well.
• Cut the beef into thin slices and stir-fry briefly over high heat in a pan with fragrant fried onions. When the beef firms up slightly, turn off the heat.
• In a large bowl, add the water spinach and bean sprouts, sprinkle enough salt to let the vegetables absorb the flavor for about 3-4 minutes. Then, add the beef and pour in the sweet and sour fish sauce dressing (mix: 2 tablespoons of fish sauce + 2 teaspoons of hot water + 1 tablespoon of sugar + juice from half a lime + minced garlic and chili, then stir everything together to combine).
• Finally, sprinkle the roasted peanuts over the salad and mix well to enhance the aroma of the dish.

Ingredients:

• 1 handful of long beans
• 1 small bowl of minced meat
• 1 tablespoon of minced garlic
• 1 tablespoon of salt
• A pinch of seasoning powder
• A pinch of pepper
• A splash of fish sauce
• Cooking oil

Instructions:

• Wash the long beans thoroughly, then soak them in a mixture of water and salt for 15 minutes. Rinse them again, then trim the ends and cut them into slightly long pieces.
• Bring a pot of water to a boil, add a teaspoon of salt, and blanch the long beans for about 1 minute to keep their green color intact. This step ensures the beans won’t turn yellow while stir-frying. After blanching, remove and drain the beans.
• Heat a pan with 1-2 tablespoons of oil, then add the minced garlic and fry it until fragrant. Next, add the minced meat and stir-fry, breaking it up to release the aroma and create a savory texture.
• Add the long beans to the pan and stir-fry. Season with a little salt, seasoning powder, pepper, and a splash of fish sauce to taste. Stir everything well until the beans are cooked, then turn off the heat.
• Serve the stir-fried long beans with minced meat on a plate and enjoy with rice for a delicious meal.

Nguyên liệu:

• Mướp nhật: 3 quả
• Thịt nạc vai: 150gr
• Nấm hương ngâm nở: 6 cái
• Mộc nhĩ ngâm nở: 2 tai
• Hành, mùi tầu, hạt tiêu, hạt nêm, gia vị

Cách làm:

• Mướp Nhật rửa sạch, cắt bớt hai đầu quả rồi lại cắt đôi ngang quả, móc bỏ ruột.
  
• Nấm hương, mộc nhĩ ngâm nở, rửa sạch, thái nhỏ. Hành, mùi tầu thái nhỏ. Cho tất cả vào một cái đĩa
• Thịt thái miếng nhỏ, ướp cùng một chút gia vị, hạt nêm, hạt tiêu. Cho vào máy xay, xay nhỏ (hoặc băm nhỏ).
• Cho thịt đã xay nhỏ vào bát nấm hương, mộc nhĩ rồi trộn đều tất cả với nhau.
• Dùng thìa xúc từng thìa thịt nhồi vào trong ruột của nửa quả mướp Nhật, lấy thìa ấn chặt cho đầy miệng quả.
• Cho từng quả mướp vào nồi hấp, hấp cách thủy.
• Mướp chín, gắp ra đĩa để cho nguội bớt rồi cắt thành từng miếng nhỏ vừa ăn.

Ingredients:

• 1 set of chicken intestines
• 300-400g Thai Jasmine flowers
  
• 1 shallot
• Seasonings: Seasoning powder, fish sauce; 1/4 teaspoon of pepper, cooking oil.

Instructions:

• Clean the chicken intestines and chop them into small pieces. Marinate with fish sauce and pepper.
• Rinse the Thai Jasmine flowers thoroughly. Boil a large pot of water, add a pinch of salt and a bit of cooking oil, then drop the flowers in. Once the water comes to a rolling boil, let it cook for about 1 minute, then drain and rinse with cold water to preserve the green color.
• Peel and slice the shallot. Heat oil in a pan and sauté the shallots until fragrant, then add the marinated chicken intestines and stir-fry until they are cooked. Remove and set aside, reserving the cooking liquid.
• Add the Thai Jasmine flowers and a pinch of seasoning powder to the pan, stir-fry until the flowers are coated in the oil and seasonings. Add the chicken intestines back into the pan and stir-fry for another 2 minutes until fully cooked.
• Serve the dish on a plate and enjoy with your family.

Ingredients:

• 1 bunch of sweet potato leaves
• 2 garlic cloves
• Seasonings: seasoning powder, good fish sauce, MSG, fermented rice, cooking oil

Instructions:

• Pick the sweet potato leaves, removing any wilted, old leaves, and tough stems, leaving only the soft, tender tips and leaves. Soak the cleaned leaves in a diluted saltwater solution for about 20 minutes. Afterward, rinse them 2-3 times with clean water to remove any dirt and sap.
• Peel and crush the garlic cloves.
• Boil a pot of water. Once boiling, briefly blanch the sweet potato leaves, then remove and soak them in an ice-water bath. This helps eliminate the sap and retains the crispness and vibrant green color during stir-frying.
• Heat oil in a pan, then sauté the garlic until fragrant. Add the sweet potato leaves and stir-fry gently to avoid breaking them. Season with seasoning powder and MSG while stirring.
• For extra flavor, mix some fermented rice with water, strain the liquid, and add it when the leaves are nearly done. Stir-fry for another 2 minutes to let the sourness infuse the dish, making the leaves crispy and flavorful.
• Transfer the stir-fried leaves to a plate and top with the garlic sautéed in the pan for a more attractive presentation. It’s best served immediately after cooking for the best flavor.
  

Ingredients:

• Green asparagus: 350-500g
• Peeled shrimp: 300g
• A few cloves of garlic
• Seasoning: Soup powder, fish sauce, seasoning powder, pepper, cooking oil

Instructions:

• Choose fresh and tender asparagus stalks. Peel off the skin and remove the older, tougher parts. Rinse and drain the asparagus. Cut them into 3-4cm pieces. If the stalks are too thick, you can slice them in half to ensure they cook quickly and absorb the seasoning.
• Peel the shrimp and devein them. Rinse and marinate the shrimp with a pinch of salt, a bit of pepper, and 1/3 of a tablespoon of seasoning powder. Let it sit for about 15 minutes to absorb the flavors.
• Peel and crush the garlic cloves.
• Before stir-frying the asparagus, blanch it briefly in boiling water with a pinch of salt. This step helps maintain its vibrant green color and enhances its crispness and sweetness.
• Heat a pan and add cooking oil (you can use butter as an alternative). Sauté the garlic until fragrant, then add the shrimp. Stir-fry until the shrimp are almost cooked, then add the asparagus. Stir-fry both ingredients for 2-3 minutes, adding more seasoning and garnishing with a little fried shallots for extra flavor. Finally, serve the asparagus and shrimp on a plate and enjoy your delicious dish.

Ingredients:

• Mustard greens: 300g
• Beef tenderloin: 200g
• Garlic: 1 bulb
• Coriander
• Seasonings: Cooking oil, fish sauce, seasoning powder, monosodium glutamate, pepper

Instructions:

• Wash the mustard greens, removing any wilting or insect-infested leaves. Peel off any tough parts, then wash them thoroughly and soak them in a mild saltwater solution for about 10 minutes. Afterward, drain and cut the greens into 4 cm lengths. Peel and crush the garlic, then finely chop it. Wash and chop the coriander.
• Rinse the beef and slice it thinly against the grain to avoid toughness when stir-frying. In a bowl, mix half of the minced garlic, a teaspoon of seasoning powder, a pinch of pepper, monosodium glutamate, fish sauce, and some cooking oil. Marinate the beef for 15 minutes to let it absorb the flavors. You can adjust the seasoning to your personal taste.
• Boil a pot of water, adding a bit of salt and oil. Blanch the mustard greens in this water to help preserve their vibrant green color when stir-fried.
• Clean the pan, place it on the stove, and heat some cooking oil. Sauté the garlic until fragrant, then quickly add the marinated beef and stir-fry over high heat. After about 2 minutes, remove the beef from the pan and set it aside.
• In the same pan, add a little more oil and stir-fry the mustard greens. While stir-frying, season with seasoning powder and monosodium glutamate to ensure the flavors penetrate evenly. When the greens are cooked, add the stir-fried beef back into the pan and mix quickly. Taste and adjust the seasoning if needed before turning off the heat.
• Transfer the dish to a plate, sprinkle a bit of pepper on top, and garnish with the chopped coriander. Serve while hot to enjoy the full flavor and nutritional benefits of the dish.

Ingredients:

• 400g cabbage
• 50g vermicelli noodles
• ½ carrot
• 70g wood ear mushrooms
• 200g chicken breast
• Sesame sauce, mustard sauce

Preparation:

• Clean and wash all ingredients thoroughly.
• Slice the cabbage, season with a little salt and oil, blanch briefly, and then immerse in cold water.
• Cut the chicken breast into slices, boil until cooked, then place in cold water and shred into strips.
• Clean the carrot and wood ear mushrooms, blanch them, and slice them into thin strips.
• Boil the vermicelli noodles for about 1 minute.
• Lay out the cabbage leaves, place the vermicelli, wood ear mushrooms, carrot, and shredded chicken inside, then roll them up. Serve with sesame sauce or mustard sauce.

Ingredients:

• 200g fresh shrimp
• 200g pumpkin blossoms
  
• 1 teaspoon minced garlic
• 1 tablespoon fish sauce
• 2 teaspoons seasoning powder
• 1 teaspoon monosodium glutamate
• 1/4 teaspoon pepper

Instructions:

• First, peel the fibers from the pumpkin blossoms, cut them into short pieces, and rinse 3 to 4 times. Drain them and slice the onion into wedges.
• If using frozen shrimp, let them thaw. For fresh shrimp, peel them, remove the heads, and devein the backs.
• Marinate the shrimp with seasoning powder and pepper for about 5 minutes.
• Heat the pan, add 1 teaspoon of oil and half of the minced garlic. Sauté until fragrant, then add the shrimp and stir-fry until they turn a pink color.
• Add the pumpkin blossoms and onions, and continue stir-frying. Once the pumpkin blossoms are slightly tender, add fish sauce and monosodium glutamate. Stir until the blossoms are cooked, then taste and adjust the seasoning.
• Finish by adding the remaining minced garlic to the pan, stir well, and transfer to a plate. Serve hot with rice.