Pollo in Pottachio (link to recipe)
I've made this before and we all enjoy it. I use stock or fruit juice in place of the wine. I served it on pasta.
Slow cooker beef stew served with pasta or rice.
Jacket potatoes with cheese and baked beans.
Homemade pizza with ham and pineapple on.
Chinese style sticky pork served with rice and stir-fried vegetables.
Low fat oven chips with oven fish.
Toasted sandwiches with cheese and baked beans or ham and cheese.
Poppy seed chicken (link to recipe) served with rice.
Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts
Monday, 25 June 2012
Thursday, 12 January 2012
Saturday, 23 April 2011
Saturday, 9 April 2011
Mongolian beef
Recipe via Newly Woodwards (click for pictures).
2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, minced
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (I used about ¼ cup)
1 lb beef steak
¼ cup cornstarch
3 large spring onions, sliced in 2" segments
Heat 2 tsp of vegetable oil in a medium saucepan on med heat, oil shouldn't get too hot. Add ginger and garlic to the pan. Almost right away add the soy sauce and water.
Dissolve the brown sugar in the sauce. Raise the heat to medium high and boil the sauce for 2-3 minutes or until thickens slightly. Remove from heat.
Slice the steak against the grain into 1/4" thick slices. You can get this cut if you tilt your knife 45 degrees as you slice.
Dip the steak pieces into the cornstarch, applying a thin dusting to both sides. (We threw the cornstarch into a large ziplock bag, added the beef and smooshed till it was all covered.) Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up the oil in a wok or deep skillet. The oil should be hot, but not smoking.
Add the beef and sauté for 2 minutes or until the beef edges are just beginning to darken. Stir meat around so it cooks evenly. Remove the meat and rest it on paper towels. Pour the oil out of the wok.
Put the pan back over med heat and put the meat back in, let it simmer for about a minute.
Add the sauce, cook for another minute while stirring. Then add the spring onions. Cook for another minute. Serve over rice.
This was delicious and I'll make it again.
2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, minced
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (I used about ¼ cup)
1 lb beef steak
¼ cup cornstarch
3 large spring onions, sliced in 2" segments
Heat 2 tsp of vegetable oil in a medium saucepan on med heat, oil shouldn't get too hot. Add ginger and garlic to the pan. Almost right away add the soy sauce and water.
Dissolve the brown sugar in the sauce. Raise the heat to medium high and boil the sauce for 2-3 minutes or until thickens slightly. Remove from heat.
Slice the steak against the grain into 1/4" thick slices. You can get this cut if you tilt your knife 45 degrees as you slice.
Dip the steak pieces into the cornstarch, applying a thin dusting to both sides. (We threw the cornstarch into a large ziplock bag, added the beef and smooshed till it was all covered.) Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up the oil in a wok or deep skillet. The oil should be hot, but not smoking.
Add the beef and sauté for 2 minutes or until the beef edges are just beginning to darken. Stir meat around so it cooks evenly. Remove the meat and rest it on paper towels. Pour the oil out of the wok.
Put the pan back over med heat and put the meat back in, let it simmer for about a minute.
Add the sauce, cook for another minute while stirring. Then add the spring onions. Cook for another minute. Serve over rice.
This was delicious and I'll make it again.
Thursday, 3 March 2011
Chinese
Bit of a hectic day so we had Chinese take-out tonight as they have a special offer on. Sweet and sour chicken, pork fried rice, duck chop suey.
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