Participants: Jill Morikone (Host), Kyong Weathersby
Series Code: LCT
Program Code: LCT000095
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00:01 Do you have kids or family members
00:03 that don't like their vegetables? 00:04 But, today we are gonna do a whole program 00:06 of vegetables that are really, really 00:08 good stay with us. 00:42 Hello friends and welcome to another program 00:44 of Lets Cook Together. 00:45 I'm your host Jill Morikone 00:47 and we have an exciting program of vegetables 00:49 you wait and find out what I mean in just 00:51 a moment. First, I wanna 00:53 introduce you to our special guest 00:54 Kyong Weathersby she comes from Mena, Arkansas 00:57 and she is also my special friend. Welcome Kyong. 00:59 Oh! Thanks for having me. 01:01 It's so glad to have you here today. 01:02 Yeah, I'm excited to cook with you. 01:04 Yes, we always have a good time when we 01:06 cook together. Yes we are, absolutely, yes. 01:08 First of all what kind of vegetables 01:10 are we cooking today. 01:11 I can see by how you dressed that should 01:12 give us a clue? Don't you think so? 01:16 This one I had a Chinese outfit, 01:20 actually I'm from Korea, but we are doing stir-fry, 01:23 yes stir-fry. Stir-fry 01:25 so if you don't like vegetables 01:27 we can spice with the rice seasoning 01:30 to make taste so good, that's right, 01:32 that you might want to try. 01:34 Absolutely you put all those different 01:35 seasonings inside there? Yes, 01:36 and pretty soon its vegetables that you won't 01:38 eat may you want to eat. 01:39 That's right. We are doing all stir-fry today, yes. 01:41 First tell us a little bit about your ministry 01:43 Taste of Heaven Ministry. 01:44 Taste of Heaven Ministry is God called 01:48 me for such a burden that there are 01:52 so many people are suffering because of 01:55 lack of diet and because they don't know how 01:58 to cook at these so. So, I been going out 02:02 and teaching people how to cook healthy 02:03 in such a way we are blessed. 02:05 Absolutely yeah and one thing we wanted to 02:07 mention today the Local Newspaper 02:10 there in Mena, Arkansas asked, 02:12 they called you right? No. 02:14 They called you how do that workout? 02:15 You know God impressed me to prepare 02:18 God's eight health laws 02:20 for my health seminar, yes. So, 02:23 such a good message that I just 02:26 don't wanna share with my health seminar 02:29 only, yes. So, but he inspired me to go 02:31 share with the church members, okay. 02:33 So, I have been praying in our church news, 02:36 I mean insert, but only insert every Sabbath 02:39 I put in there insert. Every Sabbath day 02:42 and people really, really appreciate 02:44 the information. Then God inspired me 02:47 again Kyong you need share with 02:48 the whole community, yes. 02:50 So, I contact the News Paper Editor. 02:52 Hey I'm prepared it, step the healthy living, 02:56 yes. I don't you if you are interesting 02:58 put it on your newspaper. 03:00 He says send it over, oh okay. 03:03 So, I send all to him and then when 03:05 he read it he said Kyong this is a great stuff, 03:09 of course its great stuff. Yeah that's right 03:12 it's God's stuff absolutely. 03:14 So, he said we are going to put it on 03:16 our newspaper every week on Hearst pages, 03:19 so he is being putting on newspaper. 03:22 So, every week they do a different Law of Health? 03:25 Yes. Now you said they were eight of them 03:26 what are the eight laws of health. 03:28 It's like a nutrition, okay. And in news 03:31 there is exercise, yes, and sunshine 03:34 and water, water and temperance and rest, 03:39 trusting God, and air. 03:42 And fresh air, that's right. 03:43 Yes, this is eight health laws. 03:45 That's right and I like that because it's a total package, 03:47 it is. You know it's not just saying 03:49 we are just gonna eat a certain way and that's 03:50 gonna make me feel better. 03:52 But, it also is how we live is our own lifestyle 03:54 and this is the exercise that's we are gonna 03:56 read the stuff yeah. Yes it is. 03:57 Oh! We are making stir-fry and I'm really 04:00 excited about that, okay. Yeah let's read 04:02 our first recipe. For the Cabbage & Carrot 04:05 Stir-Fry you need. 1 ½ tbsp. olive oil 04:09 ½ small cabbage, shredded 1 shredded carrot 04:14 2 chopped green onions ½ tsp. sea salt 04:19 ½ tsp. garlic powder ½ tsp. onion powder 04:25 2 tsp. nutritional yeast flakes. 04:28 Well I'm really excited about 04:31 learning how to do stir-fry from 04:33 authentic Korean, who knows what 04:34 she is doing with stir-fry, I'm pretty excited 04:36 about that, okay. Yeah we get 04:37 all the tips from the pro. Yeah. If I am pro like. 04:42 I think so, her food is really good. 04:43 Oh thank you, okay. 04:44 First we need to heat it up, heat your pan on 04:48 because we need a hot pan, okay. 04:51 Okay we need a cabbage, 04:53 okay half of the small cabbage, 04:56 so what you need to do go and find the smallest 04:59 one, okay. Then I already 05:03 sliced some of it, I'm going to show you 05:06 how to slice this one. 05:07 We get to learn how to do this, yeah. 05:08 You need to have some good knife, 05:10 yeah that's important. Then slice them just, 05:17 just like that, yeah. 05:18 You see how this is breakdown easily, yeah 05:21 that's right. So, you can slice 05:22 as think as possible, okay. 05:25 Because we are now gonna cook it all, 05:27 yes okay. And the cabbage is very high 05:32 in potassium, lot of people think 05:33 only banana or potato, tomato 05:36 is high in potassium, yes this one is 05:38 very high in potassium. 05:39 The cabbage is still, it's good. 05:40 And fibers and irons also vitamin C 05:44 and B vitamins, it's very important to your 05:47 central nerve system. And also 05:49 it will lower your blood pressures, 05:51 very good. And when you have 05:55 constipation problems you will make a good laxative. 05:59 Oh, like a natural laxatives unlike 06:06 all those drugs that's good, yeah. 06:07 Okay simple done, and the next one 06:08 what I would do you would need a one carrot, 06:10 okay. So, this one is very hard to chop, yeah 06:11 that's right. So, I'm gonna use 06:12 the grater oh good. You can do that very fast, 06:15 absolutely and it's easier as well. 06:18 Do know the carrot is very hard vegetable, yes. 06:22 But, you do pretty hard vegetable, 06:24 that's right yeah. You can just go very fast. 06:27 It's much easier because I have a hard time 06:29 cutting it with my knife in the kitchen, yes. 06:31 You know, it's so hard, so fast, yeah. 06:33 And then you get it done in no time. 06:36 This one I'm not gonna do it. 06:39 Yeah you don't want to cut your fingers. 06:41 And you will have my flesh, 06:43 I don't want to try that. 06:45 Okay, okay and you will need two green onions, 06:50 okay. Okay so you just chop that, yes. 06:54 Okay just a little rounds, yeah. 06:56 You see you like the green onions? I do, 06:59 I love green onions that's right, yeah. 07:01 It's very high in antioxidant, which is a emulsifier, 07:04 yes yeah. Very good, okay and the color too 07:11 I like the color, yeah. It makes a difference 07:13 and also kills the virus and bacteria, 07:16 and lower cholesterols, it's good for you. 07:18 Okay cutting is all done, good. 07:20 And my pan is hot, okay so what I will do 07:23 I will need a 1 ½ tbsp. olive oil, alright. 07:27 One over half okay. 07:30 Okay, alright then I'm gonna go and 07:34 put all my vegetables, Oh yeah, 07:35 see how hot it is that's right. 07:41 This one we are gonna cook real quick. 07:44 Okay so its not gonna be cook a lot 07:46 and become real quick, I know it's gonna to be 07:49 tender and thick, oh that's sounds good. 07:53 I'm gonna try to put it all here then next 07:56 we are gonna put sea salt, 07:58 okay after sometimes cabbage can be 08:01 little bigger or smaller, 08:03 yes so you are gonna taste to make sure 08:05 there you have enough sea salt, right absolutely. 08:07 You are putting on the size of it, 08:09 this is the nutritional yeast flakes, yes. 08:11 Then you will need a two spoon, okay. 08:14 This is how we cook, oh fun very nice. 08:17 Yeah just mix it together, yeah. 08:20 See we are stirring and fry. 08:23 This is called the stir-fry. 08:25 Is that how you get the name stir-fry, yeah. 08:27 Smell oh yeah good. That's right, 08:31 they get the color changes a little bit 08:33 with the olive oil. 08:37 So, you keep stirring it, 08:39 it's not like you just let it cook there. 08:40 No. You have to keep it, keep it going, yeah 08:42 keep it burning. That's right. 08:44 In this way, we can cook evenly, 08:46 yes that's right. Oh it looks good, 08:49 smell it, I can smell it. 08:51 That's right, one of my best friend in college 08:54 was Korean her name is Onue, okay. 08:56 And so, yes, she used to do Korean dishes, 08:58 it's really good. You know the Onue is mercy, 09:02 it's mercy or tender, I think mercy 09:05 and tender, okay I didn't know, 09:06 they are go together, oh that's nice. 09:08 Alright I think I will just separate here. 09:11 If you want to put tender cabbage 09:14 you need to cook for longer, 09:16 but I like it crispy. Yes, 09:18 so this is now I'm gonna to go and turn it off, 09:21 yeah. Is it off? No the other way out, 09:24 yeah there you go. Yeah alright 09:27 then I'm gonna show you how to garnish 09:30 this vegetable, so I'm gonna distribute 09:33 here okay. I will move this one, 09:38 okay, what do you think? That's sounds better, yeah. 09:44 This one is the nice Chinese plate, 09:49 oh yeah, I will put here. 09:53 It smells good, I can smell it smells really good. 09:56 Very nice, I didn't taste it, 09:59 yeah because I use a more salt 10:00 because lot of cabbage in here, yes right. 10:05 Oh its kind a shiny as that nice shine 10:08 because the oil I like that too. 10:10 And the carrot such a good for your eye, 10:13 yes that's right. And also good 10:15 for ulcer and if people have a stomach problem 10:20 eat some lot of carrots. 10:23 And is strong cleansing for your blood also, 10:25 as when people have some problem 10:27 with impure blood, alright. 10:32 I'm gonna just put this much here, okay. 10:35 Then what I will do, to use any kind of 10:38 vegetables you have in your kitchen, okay. 10:40 And I will go ahead here we go. 10:43 Yeah, how about some use some of cucumber, 10:48 okay, just slice it okay. You might not 10:51 need a whole lot and you keep the skin on, 10:53 oh yeah okay. This is so pretty, 10:55 oh cute. How do you like that, 10:57 and you just put it around the edges. 10:59 Or under edge, if you want to decorate with 11:01 some of cherry tomatoes, tomatoes you can just 11:04 get on there, on top. Look at that 11:06 how is it bright, that's right, see that. 11:09 And even I can do that, oh yeah. 11:12 Because I'm not too good with garnishing 11:14 but I can handle that. 11:15 Yeah this is my favorite part, look at that. 11:17 You can eat cucumbers and cherry tomatoes. 11:21 That's right, oh very nice. 11:22 We are ready for the next recipe. 11:23 That's right let's go to our stir-fry recipe here. 11:26 For the Celery Stir-Fry you need. 11:29 1 tbsp. olive oil 1 bunch celery 11:32 3/4 tsp. sea salt ½ tsp. garlic powder 11:37 1 tsp. onion powder 2 tsp. nutritional yeast flakes. 11:46 I like doing stir-fry Kyong because it's a 11:47 good way to get your vegetables. 11:49 Yes, yes it is. For your kids 11:51 who say they don't like them or your 11:52 husband or yourself. 11:53 Maybe you don't like them, 11:54 that's right I like that. 11:55 Because you are putting the seasonings 11:57 and stuff, yeah. Serve it with something 11:59 else and then it turns really good, right, right. 12:01 Yeah, so we are gonna, at this time I'm 12:03 gonna show you how to make celery stir-fry. 12:06 This is more like American nice stir-fry okay. 12:09 Listen, we don't find celery in Korea, oh really. 12:13 I don't know that. Okay so this one 12:17 we need a whole bunch of celery. 12:20 So, I'm gonna show you how to slice really 12:22 thin and diagonally, yes these are 12:25 really cute. Instead of cutting this 12:27 way maybe we have some different shape. 12:30 This is a diagonally slicing very thin, oh yeah. 12:36 And celery has nature sodium 12:40 so you don't really need a lot of salt, yes. 12:43 Because they will help you lower your blood pressure 12:48 such a good for you. Oh yeah, 12:50 oh very nice and so cute. 12:52 What I need to do, yeah I'm gonna go, 12:55 I'm gonna go turn it up. 12:57 I forget to turn it off, it's now hot yeah. 12:59 Well that's important then you say we 13:01 need a hot pan, yeah you need to be a hot pan 13:03 and the hot oil. Yes that's right, 13:06 that's right. Good. It's getting long, 13:09 yeah okay and you like use olive oil 13:11 when you cook the stir-fry, yes. 13:13 And usually olive oil has more resistance to heat. 13:17 Resistance in heat, okay. 13:20 So, you don't have to worry about, 13:23 it will change the chemical while you were heating. 13:25 So, when it heats up it's okay. 13:27 So, I'm gonna add it, oh yeah 13:31 it's get warm I can hear the senses of that. 13:33 And I'm go ahead and add some sea salt, 13:38 that's a lot of celery. 13:41 It's a lot of celery, so you can 13:44 cut it in a half the pieces, this is garlic powder 13:47 and onion powder, and nutritional yeast flakes 13:53 we are adding some vitamins, that's right. 13:56 I would like to stir with two spoons okay, 13:59 two spoons so much fast and easier 14:01 to work with, I like that. 14:04 Now the nutritional yeast flakes we have 14:05 to find them in health food store, yes. 14:07 We don't find them in grocery store. 14:08 Like I mentioned that thing as vitamin, 14:10 I think I mentioned on other cooking show, 14:12 I think so. If nutritional yeast flakes 14:15 is high in vitamin B1, B2, B6, B12 14:18 and also high in fiber and some protein in it. 14:22 Okay, and to me lot of oriented dishes 14:25 we use MSG, MSG actually you know damage 14:29 your brain, so I try to stay away from MSG 14:34 and nutritional yeast flakes actually brings 14:38 a lot of good flavor, oh yeah. 14:40 So, that's kind of not exactly but sort of your 14:43 substitute then for MSG, then 14:44 the nutritional yeast flakes, yes, yes it is. 14:46 I like that, yeah. So, you are gonna go 14:49 and continue do stir-fry that's right. 14:50 Now have you ever made it with another vegetable 14:54 or you always only put the celery 14:57 in like do you combine celery and another vegetables? 14:59 Oh if you want to then maybe you need to change 15:02 the menu. Oh, I guess that, 15:05 yeah this is the celery stir-fry 15:06 and I will say that it will really help you 15:09 lower your blood pressure. 15:10 When you have like a four sticks, this is four. 15:15 Four, four sticks of celery are there it 15:18 will help your lower your blood pressures, 15:21 so it's good news, yes. 15:23 That's right. And if you a uric acid 15:25 in our body then it will help you to 15:28 lower your uric acid. 15:30 And when you have like arthritis pain 15:32 and celery is good for you, 15:35 for your arthritis. Yeah. So, this one I pick this 15:38 celery stir-fry because the sodium. 15:41 You get lot of celery, lots of good benefiting 15:44 your body, right. 15:48 So, it is like more you're eating celery, 15:50 yeah. We will stick to that menu, yeah that's right. 15:55 Now when you said this you serve it over 15:57 rice or noodles or how do you usually? 15:59 If you like to eat in the main dishes 16:03 you can have a Vegetarian Hot Paddy, okay. 16:05 Then you can serve next to it and you 16:07 can have some fried rice, oh yeah 16:09 it was really good, that's sound good, 16:10 I can have that. 16:11 So, if you have time you can cook some more, 16:15 yes. But, I'm gonna finish right here okay. 16:17 But, normally you would put little bit more. 16:19 Alright, you can, if you like to have 16:23 really soft celery, you can do it longer 16:26 and because I'm gonna show you how 16:28 to garnish your plate, yeah that sounds good. 16:31 I will go ahead and turn first this one to look at that 16:36 red plate, oh wow that's right, it's very pretty 16:38 with the red plate against the green, right. 16:41 And please do not dump, I use the spoons 16:46 when you put it on plate, okay because it looks so 16:49 much nice and neater. If you dump then you get 16:53 it on the edges is that what you are saying? 16:54 Yeah kind of, okay, you know you need to have 16:59 like a tender care when you work with it, 17:01 but look at that how pretty? Yes, 17:02 just pretty like this, yeah that's right. 17:04 But, what I will do, I have a little touch with lime. 17:08 Oh, nice. So, you can slice it this way, okay. 17:14 Do, you put lime and it squeeze over 17:16 or this is our garnish? This is garnish, 17:17 okay yeah. I don't know it might taste differently 17:21 if you do, yes right. I'm sure it will taste different. 17:24 And in oriented dishes we don't use 17:28 or sprinkle the lemon over on here, okay. 17:31 Very nice I like that. 17:33 How simple it is, that's right and it looks pretty. 17:36 And I will put some parsley, parsley, yeah and pepper. 17:40 I like fresh parsley you can grow in your garden, 17:43 oh yeah it's very nice. Oh cute just on top, 17:46 just on top very nice good. 17:48 Well let's go to our next stir-fry, 17:51 oh little tomato I like that too very nice, 17:54 okay let's go to our next recipe. 17:55 Let's go to our next recipe which is our stir-fry. 17:57 For the Lo Mein Stir-Fry we need 18:01 ½-12 oz. pkg of whole wheat spaghetti 18:04 1 tbsp. olive oil ½ onion, sliced 18:09 ½ carrot, thinly sliced 2 ½ mushrooms, sliced 18:15 1 tbsp. parsley 1 garlic clove, minced 18:20 ½ tbsp. toasted sesame seeds 3 tbsp. unfermented soy sauce 18:27 ½ tbsp. turbinado sugar ½ tbsp. nutritional yeast flakes 18:34 ½ tsp. paprika. 18:39 Well this is nice because we are actually adding 18:41 noodles to it. Yes, for a Lo Mein stir-fry, right 18:43 sort as a vegetable. Yeah Lo Mein means, 18:46 Lo means mix, Mein means pasta. 18:49 So, pasta mix stir-fry, that's a message to you, okay. 18:54 Now what is this Chinese or Korean? 18:56 It's Chinese, Lo Mein is Chinese. Yeah, 18:58 I have a friend from China so I have to ask him 19:01 what's Lo Mein is, so this is very funny. 19:03 Okay, we need to do half of the 12 oz pkg spaghetti, 19:09 okay. So, what I did I cut it in third size 19:11 like that. Okay now you are using whole wheat spaghetti. 19:14 I use whole wheat because it is a healthy 19:15 cooking yes that's right. 19:17 So, then you just cook for 10 minutes, okay. 19:20 Then beans really good for us, yes. 19:24 Then what you need to do we are gonna 19:26 put some oil here, okay you got your pan hot. 19:29 I will put oil later, okay. 19:30 I'll go and show you how to slice onion, 19:32 I would just need a half onion, right okay. 19:35 Slice thin as possible, yeah. It's big right there. 19:44 Then next one I will need a half carrot. 19:47 So, this is a slicer I just brought it from the store, 19:51 this is really easy to slice. Oh cute, 19:54 oh that's very nice. Much easier then 19:57 cutting it since it's a lot of work cutting carrots. 20:01 I'm not very good at cutting carrots 20:03 I don't know some how, so I will just use this one. 20:06 But, it's so little I like that, 20:08 this is real yeah. They are thin? 20:10 I like it almost better then a regular grater. 20:13 You do? Um-um because they are longer 20:16 they might better. I couldn't find my greater, 20:19 actually I like to use grater, oh do you 20:21 okay yeah. So, I just use this one, yeah 20:24 it's very cute. And it will make them 20:26 cook really fast because these are so thin. 20:28 But, easy to chew and something we have a 20:32 hard time to chew in, I will just stop right 20:36 here because this is a program, 20:37 but at home you will do a whole half of the carrot. 20:40 Yeah then I will need a mushroom, alright, 20:43 so already sliced one and I'm gonna show 20:46 you how you can just slice thin, 20:48 oh yeah good. It's very easy to slice, 20:51 very easy yeah. Because they are 20:52 so soft, very soft, yes. 21:00 Okay, okay and my pan is hot, good 21:03 we got hot this time. 21:05 Okay, you need one 1 tbsp olive oil. 21:08 Now we gonna go and put all this 21:11 vegetables that we slice, very good. 21:15 That was a good smell I think as long 21:18 as you are cooking onions some how it smells 21:20 like you know everything is cooking, 21:23 you have people over for dinner something you know 21:25 as long as the onions are cooking it seems 21:27 like well the onions is ready. 21:28 Onion and Garlic together, that's right. 21:30 Then I'm gonna go with so parsley, 21:32 and garlic oh yeah very nice. 21:37 That's just mix garlic, there is going 21:41 to be stir and fry nice and tender. 21:45 Good now you are using two spoons again 21:48 or just one? I would do that with one spoon, 21:50 pasta in it, there you go okay very nice. 21:56 Okay for the time consuming I will go ahead okay. 22:00 Normally you would wait till the, 22:01 all the vegetables are nice and crispy. 22:05 And then I'm gonna add unfermented soy sauce 22:10 and toasted sesame seeds, yes I like that. 22:15 And that's the pine of turbinado sugar. 22:19 It has salty and then little bit of sweet in there, 22:22 yeah. Then I will add some needed color 22:25 from the paprika, oh good. 22:27 Then I will need another spoon, yeah. 22:29 By the time you are adding all day 22:32 your vegetables appropriate, 22:34 that's right there we go. 22:37 Okay, very nice, now this is how you 22:41 prepare Lo Mein. Yeah that's looks very good. 22:44 Sometimes they realize there are lot of Chinese people 22:48 they are doing stir-fry. They just make sit 22:51 and as warm or cool, oh really, yeah 22:54 I don't know that. Okay and it smells good, 22:58 yes if you go to Chinese Restaurant 23:00 where they actually stir-fry it or just mix it? 23:02 Now I think they just stir-fry, 23:04 they were stir-fry, yes. Oh! Yeah is that nice. 23:08 I wanna talk about like mushroom 23:12 because I just want to know what kind of benefit do 23:15 we get from mushroom. 23:16 And I find that the mushroom is very high 23:20 in selenium which is one of the mineral, selenium, 23:25 yeah so when you have highest selenium in 23:29 our body then you will get a less prostate cancer. 23:32 This is good news? Yeah that is, okay. 23:36 Okay you want to show how to gonna real faster, 23:39 yeah we are almost out of time? 23:40 Okay, at home you can continue longer 23:44 and we are in limited time here, 23:48 that's right. Just go and just transfer here, 23:51 very nice, plate here, yeah looks good, 23:55 looks very good Kyong. Thank you, 23:58 with little bit of vegetables in there 24:02 and the noodles, I like any kind of pasta dishes. 24:04 You do? Oh yeah I like pasta noodles 24:07 yeah this is so nice, this is some wholesome, 24:09 so I'm gonna go in, there is some parsley oh yeah. 24:13 That will give a nice color, yeah since it's kind of brown 24:15 you need the color of the green and this is some celery. 24:21 One side a celery, cute, what you think, 24:24 yeah very nice. Okay very, very nice, good. 24:30 Well do we have time to taste this one. 24:33 Yeah let's see real fast, get me a spoon very real quick. 24:35 I don't know if you can get it 24:37 with the spoon, I don't know either, 24:39 oh let's try, ha-ha be careful. 24:54 That's very good, very good you have to try that. 24:58 In just a moment friends, we will be back 25:00 to show you our final product. 25:04 We hope you've enjoyed cooking with Kyong. 25:06 Now let's a take moment to review our 25:08 Taste of Heaven Stir-Fry recipes, 25:10 for the Cabbage Stir-Fry you will need. 25:13 1 ½ tbsp. olive oil ½ small cabbage, shredded 25:18 1 shredded carrot 2 chopped green onions 25:22 ½ tsp. sea salt ½ tsp. garlic powder 25:27 ½ tsp. onion powder 2 tsp. nutritional yeast flakes. 25:32 For the Celery Stir-Fry you will need. 25:36 1 tbsp. olive oil 1 bunch celery 25:40 3/4 tsp. sea salt ½ tsp. garlic powder 25:44 1 tsp. onion powder 2 tsp nutritional yeast flakes. 25:50 For the Lo Mein Stir-Fry you will need. 25:53 ½-12 oz. pkg of whole wheat spaghetti 25:58 1 tbsp. olive oil ½ onion, sliced 26:02 ½ carrot, thinly sliced 2 ½ mushrooms, sliced 26:07 1 tbsp. parsley 1 garlic clove, minced 26:11 ½ tbsp. toasted sesame seeds 3 tbsp. unfermented soy sauce 26:19 ½ tbsp. turbinado sugar ½ tbsp. nutritional yeast flakes 26:25 ½ tsp. paprika. 26:28 If you would like more information 26:30 on how to contact Kyong or if you would like to 26:34 receive today's recipes please write to 26:36 3ABN PO Box 220 West Frankfort, 26:41 IL 62896 or you may call (1-800) 752-3226. 26:50 That number again is (1-800) 752-3226. 26:56 Now let's take a look at our finished recipes 26:59 with Kyong. 27:05 Welcome back friends we are here with all our 27:06 Stir-Fry that we made today. 27:08 We had a really good time, yes, yes. 27:10 We always have a good time cooking, 27:12 let's look at what we made. 27:13 The first one Cabbage & Carrot Stir-Fry, 27:18 it looks very, very good, yes absolutely. 27:22 Then next one we made Celery Stir-Fry 27:26 and I show you how to garnish you with 27:28 the lime, that's right and cherry tomatoes, 27:31 tomato it's very cute and then the Lo Mein was awesome. 27:34 Thank you, the Lo Mein Stir-Fry, 27:37 yes it was so good. It was nutritious and pretty. 27:40 Yeah that's right, oh thank you for 27:42 coming Kyong we had a good time, 27:43 we always have fun in the kitchen. Yes 27:45 we do, that's right. Well friends 27:47 our time is all gone it comes and go so fast 27:50 here especially when we are having a good time. 27:52 But, we hope that you enjoy these recipes 27:54 that you make them for your family, 27:55 get them to eat their vegetables and we will see 27:57 you next time on Lets Cook Together. |
Revised 2014-12-17