Tuesday, March 3, 2015

Chop Suey


serves 4 - 5


Ingredients:

* 400g brocolli
* 4 carrots
* 1 red paprika
* 1 small can bamboo shoots
* 100 g beansprout
* 250g mushrooms
* 500g chicken
* 100 g cucumber
* 1 onion
* 1 pepper
* 3 garlic cloves
* 250ml chicken stock
* 2 spoons oyster (or fish) sauce
* 2 spoons soy sauce
* 2 teaspoons corn starch


(for the recipe of the stir fried noodles use the one here but use noodles instead of rice!)

Preparation:

Cut the broccoli in small parts. Boil for 3 - 4 minutes and remove them from the water. Leave to rinse.

Finely cut the garlic and pepper. Cut the rest of the vegetables in parts, and the chicken in cubes.
Heat up a saute pan and stir fry the chicken for 3 - 4 minutes ( or until golden). Remove from the pan. Now add the onion, garlic and pepper and stir fry for 2 - 3 minutes. Now add the carrot and paprika, and stir fry for about 5 minutes. Add the rest of the vegetables and stir fry for 5 minutes more. Now add the chicken. and stir well. Meanwhile mix the stock, the sauces and the corn starch and blend well. Pour it over the vegetable mix, and mix leaving the pan on low heat to blend. Now pour some boiling water over the beansprouts and add them to the vegetable mix. Stir well once again.

Serve with stir fried noodles, or rice

Quesadillas

serves 4 - 6 



Ingredients:

* 200g grated cheese (or more)
* 300g minced meat (beef)
* 1 jar of jalapeño slices
* 1 red pointy paprika
* 1 red onion
* 1 avocado
* 3 garlic cloves
* Creme Fraiche
* Wraps
* 1 teaspoon cumin powder
* 1 teaspoon paprika powder
* 0,5 teaspoon cayenne powder

Preparation:

Finely cut the vegetables, and cut the avocado in cubes.
Heat up a skillet or saute pan and fry the minced meat softly, breaking it apart in small pieces.
Add the onion, paprika and garlic and stir fry on high heat for 2 - 3 minutes. Add the herbs and mix well. Now add the jalapeño and the avocado and mix well. Remove from the heat.

Spread the creme fraiche on the wraps and cover with cheese. Add the meat mixture on it. Cover with another creme fraiche - cheese wrap and place in the oven on the grill stand. After the wrap starts to colour brown, turn around and let the other side turn brown. The cheese should be molten by now too, and your quesadilla is ready to eat.

Cut in 4 parts and serve with a salad, and if you like it a dip sauce.

I hope you like this recipe, and hopefully until next time!

Yours truly,

Mike