Zucchini with Mushroom and Chicken Soup
Topic: Vegetables
A vegetable and easy recipe in a busy and tired weeknights! The combination of mushroom and chicken broth mainly contribute the good taste of this recipe.

Ingredients:
2 medium zucchini, sliced
6-10 pcs. fresh mushrooms (white chanterelle, sliced
1 cup water spinach soft stems, cut 2 inches length
200 g chicken breast or any part, sliced in small pieces.
1 onion, sliced
3 cloves garlic, crushed
1 tbsp. grated ginger
1 medium tomato, sliced
1 tbsp. fish sauce
1 tsp. sugar
2 1/2 cups chicken broth
2 tbsp. butter, melted
salt and pepper to taste

Directions:
1. Heat oil in skillet over high heat. Stir fry the chicken until brown. Add garlic, onions, ginger and tomatoes. Stir.
2. Stir in the vegetables then add broth, sugar, fish sauce, salt and pepper.
3. Simmer until you met your preferred tenderness of the vegetables. Serve.

Mix Vegetables Stir Fry
Topic: Vegetables
Stir frying the vegetables is one of my favorite recipe, I always cooked it in crispy way. The best way to stir fry the vegetables is to prepare and cut all the necessary ingredients and make sure that the first vegetable that you stir fry in the skillet is the one that takes longest to cook and so on. I like crispy vegetables so much, that's why when I cooked stir-fry I always used large skillet so that the ingredients will not crowd and it will be easy for me to stir. This recipe should be cooked in a high heat over a short period.

Ingredients:
1 medium carrot, sliced
1 medium zucchini, sliced
1 cup snow peas
1 small head of brocolli, cut into flowerettes
1/4 head of small cabbage
1/4 cup black fungus, soaked in water and sliced
1 bell pepper, sliced
1 medium onion, sliced
2 tbsp. oyster sauce
1 tsp. fish sauce
3 tbsp. cooking oil
1/2 tsp. black pepper powder
1/2 tsp. garlic powder
1/2 tsp. sugar
1/3 cup chicken broth or water

Directions:
1. Heat oil in a pan. Add onions and stir for about 15 seconds over high heat.
2. Add carrots, zucchini and black fungus, stir for 1 minute.
3. Add brocolli, fish sauce, sugar, garlic powder, pepper and broth, stir for about 30 seconds then stir in the cabbage and bell pepper, stir another 30 seconds more.
4. Add the snow peas, stir for 15 seconds the add the oyster sauce and stir until the liquids are reduced. Do not overcooked.

Serve.

Water Spinach (kangkong) with Mushroom
Topic: Vegetables
Water Spinach or Kangkong is one of Filipinos' most favorite vegetables and also common in most Asian countries. Here in Kuwait, Kangkong is very expensive, 1 bunch will cost KD 0.400 or $1.5 , in Philippines this will only cost between 5-10 peso.
Last night I cooked it with fresh mushroom (white chanterelle) that I bought from a Thai supermarket and we really had a great dinner out of it. My husband said how he wished that we always cooked it that way. I used only simple ingredients to keep the taste more natural.

Ingredients:
1 small bunch of water spinach, trimmed and washed
10 pcs. white chanterelle mushroom, sliced
1/3 cup black chinese fungus (taingang daga)
1 medium onion, sliced
1 tbsp. grated ginger
1 medium ripe tomato
2 tsp. garlic, minced
1 cup water
1 tsp. fish sauce
1/2 tsp. sugar
2 tbsp. cooking oil
salt to taste

Directions:
1. Soak the black fungus in water and sliced.
2. Heat the oil in a pan. Add garlic, onions, tomatoes and ginger ad stir fry until the onions become translucent.
3. Add the Kangkong , mushrooms, black fungus and water. Stir fry.
4. Continue to stir-fry just until the Kangkong wilts, about 2 minutes.
5. Add sugar, fish sauce and salt, simmer for 30 seconds.
6. Remove from heat, don't overcooked.

Serve immediately.

Squash with Shrimps
Topic: Vegetables
I cooked this dish in a rush manner because we were hungry that time, we came from fish market and we did not able to take our lunch yet, it was already 3:30 pm. I want to cook one dish only and fastly, so I used garlic and ginger powder as well as tomato paste instead of fresh. I did it in less than 20 minutes!

Ingredients:
350 g squash, sliced
1/4 head of medium cabbage, sliced
400 g medium shrimps
1 cup coconut milk
1 tsp. fish sauce
1 onion, sliced
1 tbsp. tomato paste
1 tsp. ginger powder
1 tsp. garlic powder
2 tbsp. cooking oil
salt and pepper to taste
green onions for garnish

Directions:
1. Heat oil in a skillet, saute onions.
2. Add shrimp, squash and tomato paste, stir until the shrimps color will changed. Add coconut milk, salt, pepper, garlic and ginger powder. Simmer until the squash are tender.
3. Add in the cabbage and fish sauce. Cook for 3 minutes or until the cabbage are done.
4. Turn off the heat and garnish with sliced green onions.

Cheesy Cauliflower
Topic: Vegetables
My mother always cooked the vegetables in a crispy way or half cooked only becasue my father likes it that way. Being grown eating those crispy veggies, it became a great influenced in my cooking nowadays because I always cooked the vegetables in a crispy way also. Here's one of those crispy vegetables that I cooked.

Ingredients:
1 medium head of cauliflower, cut into florets
1 medium size carrot, sliced thinly
100 g quickmelt cheese, grated
1 medium size onion, minced
1 tsp. of minced garlic
1 tbsp. olive oil (any cooking oil will do)
1 tbsp. fish sauce
chop cilantro/stalk of green onions for garnish
pepper to taste

Directions:
1. Heat the oil in a skillet. Add the garlic, onion, carrots and cauliflower and cook for a high heat for about 1-2 minutes.
2. Turn off the heat and add the fish sauce and pepper, stir to blend well.
3. Transfer the vegetables to an ovenproof dish. Sprinkle with the grated cheese and chop cilantro/green onions.
4. Bake in a preheated 250o oven for 5-6 minutes. Don't overcook. Serve immediately.