Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

Crispy Thattai Recipe – South Indian Rice Crackers

Savor the festive goodness of Thattai, a beloved South Indian fried snack traditionally made for Diwali, Krishna Jayanthi, Pongal, and tea-time moments. These crispy rice crackers are crafted from a flavorful mix of rice flour, urad dal flour, and basic aromatic spices. Naturally gluten-free and vegan, they offer a delightful crunch and authentic flavor with […]

READ:Crispy Thattai Recipe – South Indian Rice Crackers

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

Crispy Kurkuri Bhindi - The Best Air Fryer Okra Recipe

Craving something crispy, nourishing, and Indian? This Air Fryer Okra Recipe—Kurkuri Bhindi—is your new go-to!Made Indian-style with bold spices, this crispy okra fry is air-fried (not deep-fried!) and ready in just 30 minutes. Serve Kurkuri Bhindi as a crunchy side, a light salad, or a guilt-free snack. What is Kurkuri Bhindi Kurkuri Bhindi is a […]

READ:Crispy Kurkuri Bhindi - The Best Air Fryer Okra Recipe

Smoked Fried Turkey

I brined this 12lb bird, then smoked it on a pellet grill until it hit around 150° internal, then I dropped it in 350° peanut oil until the breast was 165° in the breast. And as soon as it came out of the hot oil, I gave it a good shake of my cajun seasoning….

This turkey can our with a super crunchy, crispy skin on the outside and some seriously juicy and lightly smoked meat on the inside!

Smoked & Fried Turkey Recipe

---

• Author: Malcom Reed

Print Recipe

Pin Recipe

Description

Smoked Fried Turkey – whole turkey brined and smoked with pecan wood,  then deep fried it in peanut oil for a juicy, smoked turkey with a crispy turkey skin.  

---

Ingredients

• 1 Whole Turkey 12lbs
• 1 bottle Malcom’s Bird Brine
• 2 gallons Water
• 1 can Vegetable Cooking Spray (or your favorite oil)
• 2 Tablespoons Killer Hogs AP Seasoning 
• 2 Tablespoons Malcom’s King Craw Seasoning

---

Instructions

1. Remove thawed turkey from packaging be sure to check the cavity and neck area for giblets.
2. Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours.
3. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to dry the skin. (It helps to pat the excess moisture off the skin with paper towel)
4. Prepare pellet grill for indirect smoking at 275°F using pecan pellets.
5. Spray the skin with the cooking spray – or another oil – and season with AP seasoning on all sides.
6. Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F.
7. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work.
8. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
9. Leave the meat probe inserted in the thickest part of the breast to monitor internal temperature while frying.
10. Carefully lower the turkey breast side down into the hot oil. Use extreme caution and follow the turkey fryer directions carefully.
11. When the internal temperature reaches 165°F in the breast, carefully remove the turkey from the hot oil allowing it to drain. Place the turkey immediately on a cutting board breast side up and remove the turkey frying rod/hanger.
12. Season the outer skin with King Craw Cajun Seasoning and let the bird rest for 5-10 minutes before carving.

Malcom Reed
Connect on Facebook
Follow me on TikTok
Subscribe to my YouTube Channel
Follow me on Instagram

The post Smoked & Fried Turkey Recipe appeared first on HowToBBBQRight.

Pathrode | Patra | Colocasia Leaves Pinwheels

Pathrode/Patra/Alu Vadi is a delicious Indian delicacy. This is a Karnataka-style recipe, where the colocasia leaves are smeared with spiced rice and lentil paste, then steamed and fried. It can be made in 30 minutes (excluding the soaking time) and is a vegan and gluten-free snack. What are pathrode Pathrode, Pathravade, or Patra is a...

READ:Pathrode | Patra | Colocasia Leaves Pinwheels

Want to master your stir fry game? You are at the right place then! This stir fried chicken and veggie is the ultimate comfort food you can make easily without any fuss! Stir fried chicken and veggies is a saviour recipe when you don’t know what to cook for dinner as you are committed to […]

The post Stir Fried Chicken and Veggie | Perfect Combination of Protein and Fibre appeared first on Flavor Quotient.