In wok or skillet, heat vegetable oil over high heat. In bowl, whisk together soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic, ginger and all but 2 tbsp of the onions until sugar dissolves. cover and let stand for 15 minutes or refrigerate for up to 2 hours. stir-fry beef mixture until beef is browned, about 3 minutes
In bowl, whisk together soy sauce, cornstarch, ginger, sesame oil, garlic and pepper. let stand for 15 minutes. Meanwhile, in pot of boiling salted water, cook garlic scapes until tender-crisp, 2 minutes. In wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over high heat. stir-fry beef, in batches and using remaining oil as necessary, until browned yet still pink inside, about 2 minutes. stir-fry for 1 minute
Add onions, garlic, carrot and water chestnuts. In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper. Forming 1 roll at a time, place wrapper on work surface. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides
Garnish with coriander leaves. Add stock and soy sauce. fry onion, garlic, shiitake mushrooms, ginger and salt, stirring occasionally, until onion is softened, about 3 minutes. reduce heat, cover and simmer for 10 minutes. simmer for 2 minutes
Place half of the sausages in a layer on the bottom of your crockpot. Take half of your brown sugar and sprinkle over the top of your sausages (cover the sausages completely)
Place ham on top of the brown sugar, open the slices slightly with your hands. In a large crockpot, over 6-quarts or larger, cover the bottom with only 2 cups of the brown sugar. Top with the remaining 1 1/2 cups of brown sugar, making sure it is evenly distributed over the entire top of the ham. Cover and cook on low for 3 1/2 - 4 hours
dried savory. insert bay leaf between two chicken pieces. cornstarch. pour over chicken. chicken, cut up. 1 Rinse chicken and pat dry. then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. 2 Sprinkle with pepper, thyme, and savory. 5 Carefully lift chicken to warm serving dish. 6 Mix cornstarch and cream. cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). 8 Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes. 9 Pour sauce over chicken
I remember her serving chicken, if I remember correctly baked chicken. Two ingredients I would not have thought of pairing together for the mail ingredients
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