Chinese Beef and Mushroom Stir Fry Recipe
This is a rich and delicious Chinese beef and mushroom stir fry.. In this Chinese stir fry I use both shitake and bella mushrooms. The sauce is rich and delicious. Better than take out Chinese! Enjoy.
#beefstirfry #chinesestirfry #tesscooks4u #beefmushroomstirfry #cooking #chinesefood #recipes
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Chinese Beef and Mushroom Stir Fry Recipe
INGREDIENTS:
1 pound thinly sliced beef - I used London broil cut/ top sirloin cut
1/8 tsp. white pepper
2 tsp. light soy sauce
1 tsp. cooking wine
1 tbsp. cornstarch
*Mix and marinate for 30 minutes
Sauce:
1/4 cup water
2 tbsp. oyster sauce
2 tsp. dark mushroom soy sauce
1 tbsp. cooking wine
1 tbsp. sugar
1 tsp. cornstarch
*Mix well
1 cup diced onions
1/2 cup shitake mushrooms - small or large sliced
16oz sliced button or bella mushrooms
2 tsp. minced garlic
In a wok or pan on high heat add oil and beef.
Spread and let cook for 15-20 seconds before stirring.
Cook and stir for 2-3 minutes or until beef is done.
Do not over cook. Remove from pan.
On med high heat add oil and minced garlic.
Cook and stir for 30 seconds.
Add diced onions, cook and stir one minute.
Add shitake mushrooms, cook and stir one minute.
Add sliced bella mushrooms, cook and stir 2-3 minutes.
Add beef back into pan and stir to combine.
Pour sauce over top, cook and stir for one minute or until sauce thickens.
Right before done cooking, add green onions and toss one more time.
Serve and enjoy.
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How to cook scallops like a professional
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Martha Stewart Teaches You How to Pan Sear | Martha's School S1E13 Pan Searing
In this episode, Martha demonstrates how to pan-sear, a technique that produces consistently satisfying — and quick — meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce. She also offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard cream sauce, and Muscovy duck breasts with a port-wine reduction.
#PanSearing #HowTo #Cooking #Food #MarthasCookingSchool #MarthaStewart
00:00 Introduction
00:30 Steak
06:00 Duck
17:05 Scallops
21:15 Salmon
Pan-Seared Scallops:
Salmon Fillet:
Steak With Mustard Cream Sauce:
Muscovy Duck Breasts with Port Wine Reduction Sauce:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Teaches You How to Pan Sear | Martha's School S1E13 Pan Searing
CHINESE STYLE SCALLOP SHRIMP STIR FRY | Healthy dinner recipe | Hoisin sauce meat-veggie stir fry
Tired of cooking dinner after a long day?..... Here’s a quick, simple, and easy to do Chinese stir fry recipe that can be made in minutes. I would call this a light dinner recipe as it has the perfect combination of meat and veggies in it. Scallop & shrimp are high in protein and veggies are rich in nutrition. Protein helps people feel full and satisfied, which can lead to a decrease in overall calorie intake and veggies on the other hand are easy to digest and packed with healthy things your body needs that makes it perfect for dinner. This dish can be served both as an appetizer and main course. I’ve used Hoisin sauce for this recipe, as its sweet and thick texture makes it a perfect ingredient for stir fry dishes.
Prep time: 10 minutes.
Cook time: 10 minutes
Servings: 2-4 people
Ingredients:
½ kg Scallop
½ kg Shrimp
1 tsp Corn flour
½ tbsp Hoisin sauce
½ tbsp Soya sauce
1 cup Asparagus (can be substituted with Broccoli)
½ cup Carrot
5 Green Chilies
7-8 finely chopped Garlic
1-inch sliced Ginger
Pepper
Salt
Sesame oil
Water
Directions:
• To begin, clean and prep the scallop & shrimp (remove tail and vein).
• Add ½ tsp salt and ½ tsp pepper to both shrimp and scallop. Mix well.
• Now, add and heat 1 tbsp sesame oil to a pan.
• Add and cook the scallops on both sides. Cook scallops on medium flame for not more than 2 minutes on each side. Remove and set aside.
• To the same pan, add and cook shrimp on medium flame. Do not cook shrimp for more than 1 minute on each side. Remove and set aside.
• Heat 1 tbsp sesame oil in a pan. Add 7-8 finely chopped garlic, 1-inch thinly sliced ginger and sauté for a minute.
• Add 5 green chilies and ½ cup carrots. Cook for a minute.
• Add the stem of the asparagus and ½ cup water for the veggies to get cooked well.
• Now add the asparagus tips and sauté well.
• Add ½ tbsp hoisin sauce and ½ tbsp soya sauce. Mix well.
• Mix ½ tsp corn flour with little water and set aside.
• Add the cooked shrimp and scallop.
• Add in the corn flour mix and sauté for a minute.
• Serve hot!
#ChineseStirfry #scalloprecipe #shrimprecipe
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How to Sear Scallops with a Golden Crust Like a Restaurant Chef
Click here to access our Pan-Seared Scallops Recipe:
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Producing crisp-crusted restaurant-style scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We decided to work with wet scallops (those that are chemically treated with STP, a solution of water and sodium tripolyphosphate, to increase shelf life and retain moisture) first. If we could develop a good recipe for finicky wet scallops, it would surely work with premium dry (untreated) scallops. We found that waiting to add the scallops to the skillet until the oil was beginning to smoke, cooking the scallops in two batches instead of one, and switching to a nonstick skillet were all steps in the right direction. But it wasn’t until we tried a common restaurant technique—butter basting—that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet after flipping them. (Butter contains milk proteins and sugars that brown rapidly when heated.) We then used a large spoon to ladle the foaming butter over the scallops. Waiting to add the butter ensured that it had just enough time to work its browning magic on the scallops, but not enough time to burn. Next we addressed the lingering flavor of STP. Unable to rinse it away, we decided to mask it by soaking the scallops in a saltwater brine containing lemon juice. For dry scallops, we simply skipped the soaking step and proceeded with the recipe.
The best way to pan-sear a steak:
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Babe wanted Scallop risotto #shorts
Ingredients
- 4 shallots, finely diced
- 750ml chicken stick warm
- 60g butter
- 2 tbsp olive oil
- 200g arborio rice
- 50g parmesan cheese, grated
- 1 bunch chives, sliced thin
- 10 raw scallops
- 2 tbsp olive oil
- 30g butter
- 1/2 a lemon
Method
1. Add the chicken stock to a pot and over low-med heat to get it simmering.
2. In a separate large wide pot over med-high heat, add 30g butter and olive oil. Once the butter is melted, add the shallots and season with salt.
3. Saute this for 4-5 minutes, you are just looking to soften the shallots, you don't want any colour.
4. Next add the rice and stir, coating all the rice grains in the oil, you want to toast this for 2 minutes stirring constantly.
5. Now add the wine and stir until it's completely gone.
6. Add the stock one ladle at a time, stirring it in. Don't add any more until all of the previous ladle has gone.
7. After 3/4 of the stock is gone, start tasting the rice. You are looking for the rice to be cooked but to still have a bite.
8. When it is cooked, add the remaining butter and parmesan, and stir well.
9. Take it off the heat and stir through the chives
10. To cook the scallops, heat a nonstick pan over high heat and add some olive oil to the pan.
11. Season the scallops with salt on one side.
12. As the oil starts to smoke, add the scallops to the pan salted side down and don't move them.
13. After 2 minutes, you should start to see the golden colour up the sides. When you have good colour, flip them and add the butter.
14. Cook for 2 more minutes basting them with butter and finishing with the lemon.
15. To assemble, add your risotto to a plate, topped with the seared scallops and drizzle with the butter from the scallop pan.