How To make Happy Family Stew
1/4 c Vegetable oil
3 lb Boneless beef chuck
- sirloin top or round - cut into 2-inch cubes 2 Onions, choppped
2 Garlic cloves, chopped
4 c Canned plum tomatoes
- w/ juice, chopped 1 1/2 cn Canned beef stock
1 c Mild green chilies
- drained and chopped 1 tb Fresh oregano, chopped -OR-
- 1 tsp dried 2 ts Ground cumin
3 tb Worcestershire sauce
Salt Freshly ground pepper 3 c Cooked rice
1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling. 2. Dry meat well; add enough to pan to brown without crowding. Brown on
high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside. 3. Repeat with rest of meat.
4. Reduce heat; add onions and garlic to pan; cook over low heat until
soft. 5. Return meat with its juice to pan; add next six ingredients; bring
liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender. 6. With knife or spoon, break meat up into bite-size pieces. Season with
salt and pepper and serve over rice.
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How to make American Chinese Food: Happy Family Seafood Delight (海鲜大烩). A simple and easy to make flavorful Asian style stir-fry mix seafood dish with sauce. The combination and flavor and sauce can be made to your liking, but this has always been my favorite style of seafood dish, I feel like making some right now :)
My version is not the real authentic traditional style, it is from my experience working in Chinese restaurant during the 90's and 00's, many mom and pap's Chinese restaurant is out of style, as of now there are many authentic famous Chinese restaurant from the oversea that came and they all have their own recipe, however during the early time, Chinese restaurant gave a whole generation of people the taste of Americanize style Chinese food, and that kind of flavor have linger even till these day, those old mom and papa's store are a rarity now but because of that they are super special. You can still find them around away from the big city like LA, San Francisco or New York. The change of healthy trends and ecological awareness have shape how people eat American Chinese food, everyone is going towards plant base, less meat, and healthier style, deep frying, heavy sauce is going out of style. However Americanize style Chinese cuisine will always have a special place in my heart, the smell of food in the Chinese restaurant kitchen during the time when I was just a dish washer, the feeling of being hungry and eating yummy food during my meal break was such a happy memories for me that I just can't forget, so are the food :)
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BEEF SHIN STEW || How To Cook
Our recipe of Beef Shin Stew, is a delicious and mouthwatering one.
Cook slowly in a low heat, it gives this dish that super tender beef shin but not dry. Rather it is irresistibly juicy.
Coat in a thick blend of different ingredients in the sauce, will surely makes everyone go craving for this. Suitable to be eaten with rice, but goes very well also with bread.
We hope you guys will try this recipe. Happy Cooking!
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Chinese Happy Family... Take-Out Style #chinesecooking
This is my first attempt at making any kind of Chinese food at home, and let me tell you this turned out just like the kind you get at a Chinese Restaurant! I doubled the size of the recipe in this video, the ingredients for a normal size recipe is below.
If you like this video, please subscribe to my channel as I will be making all kinds of recipes. Some handed down to me from generations and some I have never made before. There will be links below for some of the ingredients I used in this recipe.
Happy Family Ingredients:
1 Large boneless skinless chicken breast
1/2 lb. Flank Steak (I used stir fry beef)
1 Tbsp baking soda
1 Cup broccoli florets
1/4 cup carrots, sliced
1 1/2 Tbsp oil
1/4 tsp salt
12 large shrimp
1/2 cup mushrooms, sliced
1/2 cup water chestnuts, sliced
1 cub baby corn, cut into 3rds
3 green onions
2 garlic cloves, thinly diced
For the Sauce:
3/4 cup chicken broth
2 Tbsp cornstarch
3 Tbsp Chinese cooking wine (Shaoxing Wine)
1 1/2 Tbsp Soy Sauce
1 1/2 Tbsp Oyster Sauce
large pinch of ground white pepper
pinch of brown sugar
Directions:
To make the sauce: Mix the chicken broth with the cornstarch, then add the Chinese cooking wine, soy sauce, oyster sauce, brown sugar and white pepper. Stir well and set aside.
Tenderize the meat: Slice the beef across the grain into bite size pieces and put in a non-metallic bowl. Slice the chicken into bite size pieces and put into a bowl. Sprinkle 1/2 Tbsp of baking soda over beef and mix well, coating the beef. Sprinkle the remaining 1/2 Tbsp baking soda over the chicken and mix well until the chicken is coated. Let sit 15 minutes. Rinse really well and pat dry on paper towels.
1. Place a large non stick skillet or wok over medium high heat, add in the broccoli florets, sliced carrots and 1/4 cup of boiling water. Cover the skillet and allow the vegetables to steam for a minute. The water should all have evaporated. Move vegetables to a plate or bowl and set aside.
2. Place the skillet or wok back over a high heat and heat at least 1 minute. Add in the oil and once it is shimmering add the chicken in a single layer. Cook, without touching, for 1 minute then stir in the beef and cook for 1 minute.
3. Stir in the Shrimp and cook for 1 minute. Season skillet/wok with salt.
4. Add all of the vegetables and cook for another 2 minutes.
5. Stir in the garlic, then give the sauce another stir and add it to the skillet/wok.
6. Bring to a simmer and cook for another 1-2 minutes, until sauce is thickened.
7. Serve over rice or alone.
ENJOY!
12 Wok
Chinese Cooking Wine:
Piano Music:
Warm Memories - Emotional Inspiring Piano by Keys of Moon |
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Minestrone Soup in the Crock-Pot by Happy Family Blog