{"id":278369,"date":"2010-03-03T11:43:00","date_gmt":"2010-03-03T10:43:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/braised-peking-vegetables"},"modified":"2022-07-07T20:34:22","modified_gmt":"2022-07-07T18:34:22","slug":"braised-peking-vegetables","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/braised-peking-vegetables\/","title":{"rendered":"Braised Peking Vegetables"},"content":{"rendered":"<div dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"http:\/\/3.bp.blogspot.com\/_cOMZ0XF5qz8\/S45jZU-xPaI\/AAAAAAAABZ0\/9BRpgDoDieQ\/s1600-h\/amel+240.jpg\" data-rel=\"penci-gallery-image-content\"  imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img fetchpriority=\"high\" decoding=\"async\" title=\"Vegetables embers of Beijing\" border=\"0\" height=\"427\" kt=\"true\" src=\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/03\/legumes-braises-de-pekin-1024x683.jpg\" width=\"640\"><\/a><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\">The braised vegetables in this recipe are potato, eggplant and green bell pepper. They are first cooked separately and then braised in a wok.  <\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\">\n<\/div>\n<p><a name=\"more\"><\/a><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\">Recipe for &#8220;Peking braised vegetables&#8221; for 4 people:<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-2 potatoes (about 300g in all) in pieces<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-300g of eggplant pieces<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-400g of green bell pepper pieces (without seeds)<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-2 tablespoons finely chopped Chinese onion<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-2 tablespoons chopped garlic<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-2 tablespoons of clear soy sauce<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-2 teaspoons of sugar<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-2 tablespoons of oyster sauce<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-2 tablespoons of Chinese cooking wine<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-600ml of water<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-2 good pinches of salt<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong><span style=\"\">-oil<\/span><\/strong><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><em>Wash vegetables well. Cut the potatoes (with or without the skin). Over moderate heat,&nbsp;heat the wok with 2 tablespoons of oil. Add potatoes and cook on one side until colored.<\/em><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"http:\/\/2.bp.blogspot.com\/_cOMZ0XF5qz8\/S45jSWGcYFI\/AAAAAAAABZs\/m00_V_MZbMU\/s1600-h\/amel+223.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><em><img decoding=\"async\" title=\"Vegetables embers of Beijing\" border=\"0\" height=\"267\" kt=\"true\" src=\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/03\/legumes-braises-de-pekin-2-1024x683.jpg\" width=\"400\"><\/em><\/a><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><em>Turn them over and cook the other side. When the second side is colored, remove from the wok and set aside.<\/em><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"http:\/\/3.bp.blogspot.com\/_cOMZ0XF5qz8\/S45jbsbsG5I\/AAAAAAAABZ8\/QVIU3QjkRDw\/s1600-h\/amel+224.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><em><img decoding=\"async\" title=\"Vegetables embers of Beijing\" border=\"0\" height=\"267\" kt=\"true\" src=\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/03\/legumes-braises-de-pekin-3-1024x683.jpg\" width=\"400\"><\/em><\/a><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><em>Add again 2 tablespoons of oil and proceed in the same way with the eggplants.<\/em><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"http:\/\/1.bp.blogspot.com\/_cOMZ0XF5qz8\/S45jedHTLdI\/AAAAAAAABaE\/Gvz3gqi0gYM\/s1600-h\/amel+225.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><em><img loading=\"lazy\" decoding=\"async\" title=\"Vegetables embers of Beijing\" border=\"0\" height=\"267\" kt=\"true\" src=\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/03\/legumes-braises-de-pekin-4-1024x683.jpg\" width=\"400\"><\/em><\/a><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><em>Then with the peppers (always with a little oil!).<\/em><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/_cOMZ0XF5qz8\/S45jgpXtihI\/AAAAAAAABaM\/AtywKiAORvg\/s1600-h\/amel+227.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><em><img loading=\"lazy\" decoding=\"async\" title=\"Vegetables embers of Beijing\" border=\"0\" height=\"267\" kt=\"true\" src=\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/03\/legumes-braises-de-pekin-5-1024x683.jpg\" width=\"400\"><\/em><\/a><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><em>In the empty wok, over moderate heat, add 2 tablespoons of oil, the garlic and the spring onion. Cook to lightly brown.<\/em><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/_cOMZ0XF5qz8\/S45ji5jY_xI\/AAAAAAAABaU\/tDB1u4To6KM\/s1600-h\/amel+230.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><em><img loading=\"lazy\" decoding=\"async\" title=\"Vegetables embers of Beijing\" border=\"0\" height=\"267\" kt=\"true\" src=\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/03\/legumes-braises-de-pekin-6-1024x683.jpg\" width=\"400\"><\/em><\/a><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><em>Add water, clear soy sauce, oyster sauce, sugar, Chinese wine and salt.<\/em><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/_cOMZ0XF5qz8\/S45jlBYTlRI\/AAAAAAAABac\/PT2yfn-9GEQ\/s1600-h\/amel+231.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><em><img loading=\"lazy\" decoding=\"async\" title=\"Vegetables embers of Beijing\" border=\"0\" height=\"267\" kt=\"true\" src=\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/03\/legumes-braises-de-pekin-7-1024x683.jpg\" width=\"400\"><\/em><\/a><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\"><em>Add the potatoes and cover the wok. After 10 minutes, add the eggplants. Cover again and cook for another 10 minutes. Finally add the green peppers. Cover and cook until water has evaporated and only a slightly thick sauce remains. Serve immediately.<\/em><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"http:\/\/3.bp.blogspot.com\/_cOMZ0XF5qz8\/S45jnuDwgzI\/AAAAAAAABak\/ywYx4QFcSfw\/s1600-h\/amel+232.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><em><img loading=\"lazy\" decoding=\"async\" title=\"Vegetables embers of Beijing\" border=\"0\" height=\"267\" kt=\"true\" src=\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2010\/03\/legumes-braises-de-pekin-8-1024x683.jpg\" width=\"400\"><\/em><\/a><\/div>\n<div style=\"text-align: center;\">\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The braised vegetables in this recipe are potato, eggplant and green bell pepper. They are first cooked separately and then braised in a wok. Recipe for &#8220;Peking braised vegetables&#8221; for&hellip;<\/p>\n","protected":false},"author":1,"featured_media":28888,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-278369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=278369"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278369\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/28888"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=278369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=278369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=278369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}