Four Easy-to-cook Vegetable Recipes for Busy Professionals

We are living in a dramatically fast-paced world, no doubt. As a result, our food intake is also dynamically changing. In fact, we are living in an era that I call an "insta-food." So many food items have become instant - instant coffee, instant noodles, instant milk and so forth. While it could be the fad, there are serious health risks associated with them as these are processed foods.

However, nothing can ever beat a freshly-cooked meal made from fresh vegetables and ingredients. I have listed here four Asian vegetable recipes that are extremely quick and easy to prepare for those on-the-go professionals. Not only these are quick to cook, these have high nutritional value as well.

And the best of all, these have very low calories.

Let's see which one is best for you.

If you want to go vegan, this is the best for you. Add to your Adobong Kangkong fresh fried tofu for your protein source. This would defintely keep you going for a day's work. The crunchiness of the vegetable and the tofu plus the enriching flavor of fried garlic is definitely a delight!

INGREDIENTS

1 bundle of Kang Kong (Water Spinach)

1/8 kg of Tofu (Soybean curd)

3 cloves of garlic, minced

Black pepper powder

3 tbsp of Oyster Sauce

Minimal amount of oil (preferably Olive oil)

PREPARATION

1. Fry the Tofu and cut in cubes. Set aside.

2. Put a minimal amount of oil in a separate pan.

3. Once hot, put the minced garlic and fry until golden brown. Separate some for the topping.

4. Put the the water spinach and stir-fry.

5. Add the fried tofu

5. Serve hot with sprinkles of fried garlic and black pepper to taste.

This recipe of mine was borne out of my cravings for a different kind of soup. Since the ingredients were available in my fridge, I concocted them all to have a truly rich and luscious soup-meal. Try it, you’ll love it. Promise.

INGREDIENTS

1 can of Tuna flakes

2 pieces of Zucchini

1 cup of Moringa leaves

1 small onion bulb, sliced

3 cloves of garlic, minced

Black Pepper, Salt

100 grams of clear noodles (mungbean)

PREPARATION

1. Put a modest amount of Olive oil in a pan.

2. Place the minced garlic and fry until golden brown then put the sliced onion.

3. Put the tuna flakes and fry for a while. Sprinkle black pepper and salt to taste.

4. Add 3 cups of water. Wait till it boils.

5. Add the clear noodles, stir.

6. Simmer for 5 minutes.

7. Add Zucchini until cooked then add Moringa leaves.

8. Serve hot.

INGREDIENTS

1 bundle of fresh sweet potato tops

1 piece of onion bulb, sliced

2 tomatoes, sliced

1 small piece of ginger, sliced

2 tbsp of fish anchovy

1 piece of line or a slice of lemon

1/2 tbsp of Olive oil

PREPARATION

1. Wash the leaves carefully and blanch.

2. Cool with tap water

3. Mix all the ingredients together and serve.

Who wouldn’t love a vegetable sauteed in the national condiment of Filipinos or “Pambansang Pansahog ng mga Pinoy?” – the canned sardines! Luffa or patola has a rather comical name in both Ilocano and Ibanag vernaculars. We call it “Kabatiti”.

INGREDIENTS

1 small Luffa

1 onion bulb sliced

3 cloves of garlic, minced

1 can of canned mackerel

Salt and black pepper to taste.

PREPARATION

1. Sautee the garlic unlit golden brown then add the onion.

2. Add the Luffa slices and stir-fry.

3. Add the canned mackerel.

4. Simmer to cook

5. Serve hot.