Best 2 Spicy Crunchy Veggies Recipes
Explore a symphony of flavors with our collection of spicy and crunchy veggie recipes designed to tantalize your taste buds. From the classic Spicy Crunchy Cucumber Salad, a refreshing and tangy delight, to the innovative Crunchy Vegetable Stir-Fry, a colorful medley of crisp vegetables coated in a savory sauce, we have something for every palate.
Indulge in the fiery heat of the Sichuan-Style Spicy Cucumber, where cucumbers meet a fiery blend of chili oil and spices. Experience the unique crunch and zesty flavors of the Crunchy Carrot and Celery Salad, a refreshing combination of sweet carrots and crisp celery tossed in a tangy dressing. Don't miss the addictive crunch of the Crunchy Vegetable Tempura, where assorted vegetables are coated in a light batter and fried to golden perfection.
For a healthier twist, try the Crunchy Vegetable Spring Rolls, filled with an array of fresh vegetables and served with a flavorful dipping sauce. Spice lovers will delight in the Spicy Crunchy Onion Rings, where crispy onion rings are coated in a spicy batter and fried until golden brown. And for a quick and easy snack, whip up a batch of the Crunchy Roasted Chickpeas, seasoned with a blend of herbs and spices.
Each recipe is meticulously crafted to deliver a perfect balance of crunch, spice, and flavor. With step-by-step instructions and helpful tips, you'll be able to recreate these delicious dishes in the comfort of your own kitchen. So, get ready to embark on a culinary journey filled with vibrant flavors and satisfying textures.
SPICY CRUNCHY VEGGIES
This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself. -Grady Jones, Midland, Texas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 281mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CRISPY VEGGIE BUNS
One of the most underrated moves in the bun world, in my opinion, is when steamed buns are then crisped up in a little oil so they get a fried outer layer. The texture of the soft steamed bun with the crispy fried exterior is next level! These buns are both steamed and fried and they have a veggie filling that explodes with flavor. What does it for me is the Thai bird chili and fresh basil, so they're spicy and fresh and everything in between.
Provided by Molly Yeh
Time 4h10m
Yield 10 servings
Number Of Ingredients 24
Steps:
- For the bun dough: In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
- For the filling: While the dough is rising, preheat the oven to 425 degrees F.
- Spread the bok choy, scallions, garlic, chile peppers, onion, ginger and red cabbage in an even layer on a baking sheet. Drizzle over the peanut oil and season with the salt and pepper. Roast until cooked down and roasted, about 45 minutes. Transfer to a mixing bowl, add the basil, sesame oil, soy sauce and rice vinegar and toss to combine. Refrigerate the filling until you are ready to form the buns.
- When the dough has doubled, transfer it to a work surface and knead for 2 to 3 minutes, dusting with flour if sticky. Divide the dough into 10 even pieces. Cover with plastic and let rest for 10 to 15 minutes.
- To form the dumplings, flatten each dough piece into a 4-inch circle and fill with a heaping tablespoon of filling. Pinch the edges together to seal and twist (it will seem like too much filling, but the dough is stretchy enough to hold it). Cover with plastic wrap or a clean towel and let rest on a sheet tray for 30 minutes.
- For the veggie buns: Heat the peanut oil in a large nonstick skillet over medium heat. When the oil is shimmery, add the buns seam-side down. Sear until golden on the first side, 3 to 4 minutes, then flip, add about 1 cup water (carefully because it will get a little spitty), cover immediately and let steam until puffy, 8 to 10 minutes. Remove the cover and continue to cook until the water is gone. Serve with soy sauce and black vinegar.
Tips:
- Use a variety of vegetables to add color, texture, and flavor to your dish. Some good choices include broccoli, carrots, celery, bell peppers, and snow peas.
- Cut the vegetables into uniform pieces so that they cook evenly. You can use a knife or a mandoline to do this.
- Heat the oil over medium-high heat before adding the vegetables. This will help to prevent them from sticking to the pan.
- Stir the vegetables frequently to ensure that they cook evenly. You don't want them to burn.
- Add the sauce to the vegetables and cook until they are coated. You can adjust the amount of sauce to your liking.
- Serve the vegetables immediately over rice, noodles, or your favorite protein.
Conclusion:
These spicy crunchy veggies are a delicious and healthy side dish that can be enjoyed by people of all ages. They are also a great way to get your daily dose of vegetables. With just a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
