Use these to consume large amounts of peppers, eggplants, green beans, and tomatoes! Two easy and delicious "summer vegetable stamina recipes"

Hello. I am Ayumi Nakaganji, a chef.

Many of my friends have home gardens, so I often receive vegetable shares from them during the summer.

They grow rapidly in the sunlight. And when you go shopping, you might think, "This is cheap!", and end up buying a lot, which leaves you at a loss.

So this time, we'll introduce you to some recipes using summer vegetables that are perfect for large-scale consumption.

1: Summer vegetables are best stewed with herbs! "Summer vegetables and pork stew"

If you simmer summer vegetables until they are soft, they will reduce in volume and you can eat a lot of them. The seasoning is simple so that you can enjoy the natural flavor of the vegetables. Try making it with your favorite slightly better seasonings.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Pork belly (chunk)・・・150g
Moroccan beans (about 20cm)...6-8 pieces
Cherry tomatoes...10
Eggplant・・・1 large
Garlic...1 clove
Olive oil...1 tablespoon
Takanotsume...1 to 2 pieces
Salt...1/3 teaspoon
Black pepper...appropriate amount
Rosemary/thyme (dried, basil, etc. can also be used) - appropriate amount
White wine...2 tablespoons

<How to make>

(1) Cut off the ends of the green beans and cut them into 5cm pieces. Cut the eggplant into irregular pieces and soak in water to remove the bitterness. Cut the pork into 1cm cubes and season with salt. Remove the stems from the cherry tomatoes. Roughly chop the garlic.

(2) Add olive oil, garlic, and deseeded hawk's claws to a pot with a lid. Heat until fragrant, then add the pork, sprinkle with black pepper, and stir fry.

(3) Once the eggplant and green beans have browned in places, add them and stir fry until the oil is evenly coated on the surface.

(4) Place the tomatoes on top, add the herbs and white wine, cover, and simmer over low to medium heat for 15 to 20 minutes.

(5) Once the meat is softened, add salt and pepper (not included in the recipe) to taste.

(6) Place in serving bowls, drizzle with olive oil (not included in the recipe), sprinkle with black pepper, and serve with bread or other ingredients if desired.

The rate at which the liquid reduces will vary depending on the shape of the pot, so add more liquid little by little as it gets low during simmering.

In addition to the vegetables used this time, bell peppers, zucchini, and paprika are also recommended.

Tomatoes can also be frozen, so if you remove the stems of cherry tomatoes and leave them whole, or remove the stems of regular tomatoes and cut them into easy-to-use pieces and store them in the freezer, they will come in handy in stews like this one. You can add them frozen.

2: "Spicy Yakisoba with Plenty of Green Peppers" is a great way to use up a lot of green peppers

This is a simple fried noodle dish with green peppers and pork. Use two green peppers per serving. By only seasoning the noodles, the freshness of the green peppers stands out, so you won't get tired of eating it until the very end.

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Thinly sliced pork・・・50g
2 green peppers
Fried soba noodles (steamed)...1 serving
Garlic (coarsely chopped)...1 teaspoon
1 tsp lard (or salad oil if lard isn't available)
Sesame oil...1 teaspoon
A Soy sauce・・・1/2 tablespoon
A Oyster sauce・・・1/2 tablespoon
A Doubanjiang・・・1 tsp
A Sugar・・・1/2 teaspoon
A sake・・・1 teaspoon
Salt and pepper...a little
Korean chili pepper (if available) - appropriate amount

<How to make>

(1) Make a hole in the package of yakisoba noodles and microwave at 600W for 1 minute 30 seconds. Cut the pork into bite-sized pieces. Combine A in a container. Cut the bell pepper in half lengthwise, remove the seeds, and slice crosswise into thin strips.

(2) Put lard in a frying pan, heat it, and spread the noodles out. Cook the noodles without touching them too much until they become crispy.

(3) Place the noodles at the back edge of the frying pan and add sesame oil, garlic, pork, salt and pepper to the front and stir fry.

(4) Once the pork is cooked to a certain extent, mix it with the noodles, add A and stir fry.

(5) Once the seasoning is evenly distributed throughout the noodles, add the green peppers and stir fry briefly.

(6) Place in a bowl and sprinkle with Korean chili pepper to taste.

Fry the peppers for as short a time as possible to keep them crisp. As soon as the outside turns a vibrant color, you can turn off the heat.

What did you think? Summer vegetables are in full bloom, so enjoy them to your heart's content. (Text by Ayumi Chuganji)
*This article contains information current at the time of publication.

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