edible oil – yummy food share

Golden Crispy Garlic Potato Bites

2026-01-05

If you believe that the humble potato has reached its peak with French fries, I’m here to introduce you to your new favorite obsession. Imagine this: bite-sized cubes of potato with a shatteringly crisp, golden-brown shell that gives way to a soft, fluffy interior. This dish, ready in about 30 minutes, uses a simple but brilliant double-frying technique to achieve a level of crunchiness that is truly next-level. While the method might sound a bit advanced, it’s surprisingly straightforward and the results are absolutely worth it. Infused with the savory aroma of garlic and fresh parsley, these potato bites are a perfect side dish, an addictive snack for movie night, or the star appetizer at your next get-together. Prepare to be amazed by how a few simple ingredients can create something so incredibly delicious. Here’s everything you’ll need to create these crunchy marvels. The ingredients are simple, and I’ve included some easy-to-find alternatives so you can head to your kitchen and start cooking right away. Ingredients: Potatoes: 2 large Russet or King Edward potatoes. These starchy varieties are perfect for frying, as they become wonderfully fluffy on the inside. Yukon Golds will also work, though they are slightly waxier. Starch: About 1/2 cup of potato starch or cornstarch. Potato starch is traditionally used and creates a very light, crisp coating. However, cornstarch is a fantastic and widely available substitute that yields a similar crunchy result. Oil for Frying: About 4 cups of a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Salt: 1 teaspoon for the boiling water, plus more for seasoning. For the Garlic Parsley Seasoning: 2 tablespoons finely chopped fresh parsley 1 clove of garlic, minced very finely ½ teaspoon sea salt or flaky salt A Quick Note on Ingredients: The “Garlic…

10 Minute Silky Egg and Greens Soup

2025-12-22

Have you ever found yourself staring into the fridge, craving something warm, comforting, and wholesome, but with absolutely zero energy to cook? This recipe is your answer. It’s a phenomenally fast and simple soup that comes together in just 10 minutes from start to finish. Don’t let the speed fool you; this dish is a masterclass in creating deep, savory flavor with minimal effort. Using a classic cooking technique, we’ll create a light yet satisfying broth, packed with tender greens and delicate, cloud-like ribbons of egg. It’s beautifully simple, incredibly forgiving for beginners, and the kind of recipe that will make you feel like a kitchen wizard on even the busiest of weeknights. Here’s everything you’ll need to get started. The ingredient list is short and sweet, and I’ve included some easy-to-find substitutions for items that might not be in your local supermarket. For the Soup (Serves 1-2): Bok Choy: 1 large head. This is a type of leafy green with crisp, white stems and dark green leaves. If you can’t find bok choy, you can easily substitute it with a generous handful of fresh spinach, a few leaves of Swiss chard (chop the stems finely), or even Napa cabbage. Egg: 1 large. Garlic: 2-3 cloves, thinly sliced. Neutral Cooking Oil: 1 tablespoon. Any oil with a high smoke point and neutral flavor works, like canola, vegetable, or avocado oil. Salt: To taste, start with about ½ teaspoon. Flaxseed Oil: A few drops for finishing. This is an earthy, nutty finishing oil, not for cooking. A fantastic and more common substitute is toasted sesame oil, which will provide a similar rich, aromatic finish. Do not skip this final touch, as it truly elevates the soup’s aroma! Water: About 2 cups (or 500ml). Now for the fun part! This process is…

Savory Carrot and Fennel Egg Pancake

2025-12-17

Are you looking for a way to break out of your breakfast rut? If you’re tired of the same old toast or cereal and want something that’s fast, incredibly delicious, and packed with nutrition, then I have the perfect recipe for you. Meet the savory vegetable egg pancake. This isn’t your typical sweet, syrupy breakfast pancake. Instead, it’s a light, fluffy, and wonderfully savory dish that brings together the simple goodness of eggs with the fresh flavors of vegetables. The best part? It comes together in just about 10 minutes from start to finish, making it an ideal choice for busy mornings. Its preparation is so straightforward that even the most novice cook can master it on the first try. The flavor is a beautiful harmony of earthy-sweet carrots and aromatic fennel, all held together by tender, perfectly cooked egg. This recipe will not only fill you up but will also brighten your morning with its vibrant color and delightful taste. To get started on this delightful dish, you’ll need just a handful of simple ingredients. What’s great is that this recipe is incredibly forgiving, so feel free to adjust the vegetable quantities based on what you have and what you love. Here’s a list of what you will need to create one generous-sized pancake, perfect for one hungry person or to share between two as a light meal. Ingredients: Eggs: 3 large, free-range if possible. Carrot: 1 small carrot (or about 1/3 cup, shredded). Fennel: A small handful of fresh fennel fronds (about 1/4 cup, finely chopped). The feathery tops of the fennel bulb are perfect for this! If you can’t find fennel, you can easily substitute it with other fresh herbs like dill, parsley, or even finely sliced scallions (spring onions) for a different but equally delicious flavor…

Velvety Pork Liver and Red Pepper Stir Fry

2025-12-11

If you’re looking for a dish that is incredibly fast, packed with nutrients, and delivers a sophisticated, savory flavor profile, you have come to the right place. This stir-fry is a culinary gem that transforms humble pork liver into a tender, melt-in-your-mouth delicacy. Many people are intimidated by cooking offal, but this recipe is designed to be straightforward and foolproof, making it perfect for a busy weeknight when you crave something special. In about ten minutes, you can go from simple ingredients to a stunning main course. The magic lies in the high-heat, quick-fry technique, which locks in the liver’s moisture, resulting in a velvety texture that pairs beautifully with the sweet crunch of red bell peppers. It’s a simple, elegant dish that tastes like it came from a professional kitchen. Before you start, let’s gather our ingredients. The list is short and simple, and I’ve included some easy-to-find substitutions for those who may not have a specialty Asian market nearby. Ingredients: Pork Liver: About 1 lb (or 450g), which is a common pre-packaged size. If you can, ask your butcher for a fresh, firm piece. Red Bell Pepper: 1 large, for a sweet and vibrant crunch. You can also use a mix of yellow or orange bell peppers for more color. Cooking Oil: 2-3 tablespoons. A neutral oil like canola, grapeseed, or avocado oil works best. Shaoxing Cooking Wine: 1 tablespoon. This is a key ingredient for authentic flavor and to remove any gamey taste from the liver. If you can’t find it, a dry sherry is the perfect substitute. In a pinch, a dry white wine will also work. Light Soy Sauce: 1 tablespoon. This is for saltiness and umami flavor, not dark color. If your bottle just says “Soy Sauce,” it’s likely an all-purpose variety that will…

Golden Pan Seared Salmon

2025-12-04

Welcome to what might just become your new favorite weeknight dinner. If you’re looking for a meal that is incredibly fast, packed with flavor, and delivers a restaurant-quality result with minimal effort, you’ve found it. This pan-seared salmon recipe takes less than 20 minutes from start to finish and relies on a simple yet brilliant cooking technique: a quick sear to create a crispy skin and a flash-glaze that coats the fish in a savory, umami-rich sauce. The result is a salmon fillet with a wonderfully firm and juicy texture, where the flesh flakes away in beautiful, meaty pieces. Don’t be fooled by its simplicity; mastering this dish will make you feel like a professional chef in your own kitchen. It’s the perfect way to turn a simple piece of fish into something truly special. Let’s get our ingredients in order. The beauty of this recipe lies in its short and accessible list. You probably have most of these items in your pantry already. For one serving (easily multiplied): Salmon Fillet: 1 piece, about 6-8 ounces (170-225g), with the skin on. The original recipe uses Chum salmon, which has a firm texture. However, any good quality salmon like Atlantic, Coho, or Sockeye will work beautifully. Choose a fillet of even thickness for consistent cooking. Neutral Cooking Oil: 1 to 2 tablespoons. Grapeseed, canola, or avocado oil are perfect choices because of their high smoke point. Shaoxing Wine: 1 tablespoon. This is a traditional fermented rice wine that adds incredible depth and aroma. If you can’t find it, a good quality dry sherry is the best substitute. In a pinch, a dry white wine like Sauvignon Blanc can also work. Light Soy Sauce: 1 teaspoon. It’s important to use “light” or “all-purpose” soy sauce, not dark soy sauce. Light soy sauce…

Vibrant Garlic Luffa and Carrot Stir Fry

2025-11-29

Looking for a side dish that’s stunningly beautiful, incredibly fast, and bursting with fresh, natural flavor? You’ve just found it. This gorgeous stir-fry, featuring delicate ribbons of luffa gourd and sweet carrot, is a celebration of simplicity. It’s the kind of recipe I turn to on a busy weeknight when I want something nourishing and delicious on the table in minutes. Seriously, this dish comes together in about 10 minutes, making it faster than ordering takeout! The cooking process is a quick, high-heat stir-fry, a technique that perfectly flash-cooks the vegetables so they retain a delightful tender-crisp texture and their vibrant colors. The flavor profile is light, savory, and clean, with the mild sweetness of the vegetables shining through, accented by a fragrant hint of garlic. It’s an effortlessly elegant dish that proves you don’t need a long list of ingredients or complicated steps to create something truly special. Ready to get cooking? First, let’s gather our ingredients. You’ll be surprised by how few you need to create such a flavorful dish. For the Stir-Fry (Serves 2-3 as a side dish): 1 medium Luffa Gourd: Also known as angled luffa or ridged gourd. Look for one that is firm, slender, and bright green. If you can’t find luffa, don’t worry! One medium zucchini or a yellow summer squash makes a fantastic and easily accessible substitute. 1 large Carrot: For that beautiful color and sweet crunch. 2-3 cloves Garlic: Finely minced. This is our primary aromatic, so use fresh garlic for the best flavor. 1 tablespoon Neutral Cooking Oil: Such as canola, grapeseed, or avocado oil. 1 tablespoon Cooking Wine: I use Shaoxing wine, which adds a wonderful depth and aroma. If you don’t have it, a splash of dry sherry works wonderfully. For an alcohol-free version, you can simply use…

Vibrant Rainbow Cabbage and Pepper Stir Fry

2025-11-14

Are you looking for a recipe that’s incredibly fast, fantastically healthy, and bursting with beautiful, bright colors? Look no further! This stir-fry is my go-to dish when I want something delicious on the table in under 15 minutes. Seriously, it’s that quick. The cooking method is a classic stir-fry, which means everything happens fast in a hot pan, locking in the vegetables’ crispness and fresh flavors. This dish is the definition of simple elegance. It’s light, savory, and clean-tasting, allowing the natural sweetness of the bell peppers and the subtle earthiness of the cabbage to shine through. Don’t be fooled by its simplicity; the final hit of fresh garlic creates an aroma that is absolutely irresistible. It’s the perfect recipe for a busy weeknight, a light lunch, or a stunning side dish that proves healthy eating can be both easy and exciting. To get started, you’ll need just a handful of fresh ingredients. The beauty of this recipe is its flexibility, so feel free to adapt it based on what you have. Here’s what you’ll need to create this colorful masterpiece: For the Vegetables: Yellow Bell Pepper: 1, cored and seeded Red Bell Pepper: 1, cored and seeded Green Cabbage: About ½ a small head, or roughly 4-5 cups when shredded Garlic: 2-3 cloves, finely minced Cooking Oil: 1-2 tablespoons (a neutral oil like vegetable, canola, or avocado oil works best) For the Sauce & Seasoning: Shaoxing Wine: 1 tablespoon. This is a traditional Chinese cooking wine that adds a wonderful depth and aroma. If you can’t find it, don’t worry! An equal amount of dry sherry makes a fantastic substitute. In a pinch, you could also use a splash of mirin for a slightly sweeter note. Light Soy Sauce: 1-2 teaspoons. It’s important to use “light” or “all-purpose” soy…

Vibrant Rainbow Vegetable Stir Fry

2025-11-12

Looking for a meal that’s on the table in under 15 minutes, bursting with fresh flavors, and as beautiful as it is healthy? Look no further! This vibrant vegetable stir-fry is my go-to recipe for busy weeknights when I want something delightful without the effort. Inspired by the simplicity of home-style cooking, this dish celebrates the natural taste and crisp texture of summer vegetables. While the recipe is incredibly quick—we’re talking 10 minutes from prep to plate—the magic truly lies in the high-heat, quick-toss cooking method. This technique, a cornerstone of stir-frying, can feel like a professional skill, but it’s surprisingly easy to master. It instantly sears the vegetables, locking in their nutrients and creating a perfect, crisp-tender bite that’s worlds away from soggy, overcooked veggies. The flavor profile is light, clean, and savory, allowing the sweetness of the carrots and the tang of the tomatoes to shine through. To create this beautiful skillet of goodness, you’ll need just a handful of simple, fresh ingredients. The beauty of this recipe is its flexibility, so feel free to use this as a template and swap in your favorite seasonal vegetables. For the Vegetables: Green Bell Pepper: 1 medium, cored and cut into bite-sized pieces. Carrot: 1 medium (or half a large one), peeled and thinly sliced on a diagonal. Tomato: 1 ripe, medium-sized, cut into wedges. Onion: ½ medium yellow or white onion, cut into chunks or thick slices. Garlic: 2-3 cloves, finely minced. For the Pan and Seasoning: High-Smoke-Point Oil: 2 tablespoons (such as avocado, grapeseed, or canola oil). Cooking Wine: 1 tablespoon. Salt: ½ teaspoon, or to taste. A Few Helpful Notes: The “cooking wine” used here is typically Shaoxing wine. If you don’t have it, don’t worry! A fantastic and easily accessible substitute is dry sherry. In a…

Sizzling Harvest Dry Pot

2025-11-10

If you’re craving a restaurant-style dish that explodes with flavor but is surprisingly simple to whip up at home, you’ve found your match. Meet the “dry pot,” a sensational stir-fry that’s all about intense, concentrated flavor without the broth of its soupy cousin, the hot pot. This recipe is a fantastic weekend project or an adventurous weeknight dinner, coming together in about 30 minutes once your ingredients are prepped. The process involves a quick parboiling of the heartier ingredients before they join a sizzling, aromatic stir-fry. The result is a mildly spicy, deeply savory, and utterly addictive medley of textures and tastes. It’s a customizable feast in a pan, and its hands-on, fast-paced cooking process is as fun as it is rewarding. Here’s what you’ll need to create this masterpiece. Don’t be intimidated by the list; it’s all about layering flavors, and many items can be swapped based on what you have. Ingredients: For the Core: 1 large lotus root section (about 1 cup, sliced) 1 ear of corn, cut into 1-inch wheels 2 medium potatoes, peeled and sliced 12 dried shiitake mushrooms 1 cup of your favorite meatballs (frozen beef, pork, or even fish balls work) 10 large shrimp, peeled and deveined 1 large onion, cut into wedges 2 stalks of celery, cut into 1-inch pieces For the Aromatics: 7 cloves of garlic, minced 1-inch piece of ginger, minced A small handful of Sichuan peppercorns (about 1 teaspoon) 5 small red chilies (like Thai or bird’s eye chilies), sliced For the Sauce & Seasoning: 2 tablespoons Doubanjiang (Spicy broad bean paste) Vegetable oil, for cooking Salt, to taste Toasted sesame seeds, for garnish A Note on Ingredients: This dish is incredibly flexible! Lotus Root: If you can’t find fresh lotus root in the produce aisle of your local Asian…