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Receta de salteado de carne con verduras y cacahuetes

Receta de salteado de carne con verduras y cacahuates / Recipe Stir-fried meat with vegetables and peanuts

02 de junio 2014.



Recipe Stir-fried meat with vegetables and peanuts

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Look At The New Kycen Vegetable Spiralizer

www.amazon.com/Spiral-Vegetable-Slicer-Spaghetti-Stainless/dp/B00KOHAMV6

The perfect gift for everyone! The brand new Kycen Spiral Slicer. Perfect for anyone on a raw food, gluten-free, paleo or low-carb diet.
If you love pasta, this is exactly for you. Easy to handle, and operate safety with built-in finger guards. Makes boring dishes look like they have been done by a professional Chef

SPIRALIZE ENDLESS JULIENNE STRIPS of carrots, zucchini, cucumber and all kinds of other firm vegetables for low-carb, healthy vegetable meals. User friendly and Ergonomic Design - NON TOXIC: Food only comes in direct contact on the stainless steels.

FULL OF FEATURES Comes with two Julienne Sizes, 2mm x 3mm and 3.5mm x 5mm. Perfect sizes to create vegetable stir-fries, spaghetti, salad. High quality spiral vegetable slicer with special super sharp Japanese stainless steel blades and high grade food-safe plastic.

Don't waste more time thinking on how to make great dishes or how to start eating healthy. If you want to change something in your life you have to start right now.

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Check Out The New Kycen Vegetable Spiralizer

www.amazon.com/Spiral-Vegetable-Slicer-Spaghetti-Stainless/dp/B00KOHAMV6

The perfect gift for everyone! The brand new Kycen Spiral Slicer. Ideal for anyone on a raw food, gluten-free, paleo or low-carb diet.
If you love pasta, this is exactly for you. Easy to handle, and operate safety with built-in finger guards. Makes boring dishes look like they have been done by a professional Chef

SPIRALIZE ENDLESS JULIENNE STRIPS of carrots, zucchini, cucumber and all kinds of other firm vegetables for low-carb, healthy vegetable meals. User friendly and Ergonomic Design - NON TOXIC: Food only comes in direct contact on the stainless steels.

FULL OF FEATURES Comes with two Julienne Sizes, 2mm x 3mm and 3.5mm x 5mm. Perfect sizes to create vegetable stir-fries, pasta, salad. High quality spiral vegetable slicer with special super sharp Japanese stainless steel blades and high grade food-safe plastic.

Don't waste more time thinking on how to make great dishes or how to start eating healthy. If you want to change something in your life you have to start right now.

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SWEET & SOUR CHICKEN STIR-FRY

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Fresh organic vegetables and free-range chicken with some light sauce and special roasted Syberian pine cone nuts! Simple stir-fry, superb for hot summer days!\r
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Ingredients: (4 servings)\r
400g free-range chicken breast\r
100g Syberian pine cone nuts\r
1 tbsp. lamb lard\r
1 big red pepper\r
2 onions\r
2-3 zucchini (with flowers)\r
handful of fresh parsley\r
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Sauce:\r
4 tbsp. homemade apricot jam\r
2 tbsp. oyster sauce\r
1 tbsp. hypericum perforatum oil\r
2 tbsp. corn starch mixed with water\r
3 tbsp. rice wine\r
1 tbsp. lime juice\r
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Gulf Coast Seafood Platter (recipes)

In this video I show you how to prepare a fried seafood platter, just as it is done up and down the southern states along the Gulf of Mexico! Growing up, my family would occasionally go to some of the best restaurants on the Biloxi beach here in Mississippi, and I would always order the seafood platter, because it had some of everything, and I loved it all, as so many people do. Enjoy the video, and have a little taste of the way its down on the Coast! \r
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I love this Bayou Classic deep fryer, and to order one just like it, go over to Amazon.com by clicking this link \r
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French Fries:\r
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Ingredients:\r
6 russet potatoes \r
4 tablespoons of white sugar\r
2 tablespoons of light corn syrup\r
Salt to taste\r
Directions:\r
Cut potatoes into fries, and let soak in cold water for 10 minutes and rinse. This will remove much of the starch. Now heat enough water to cover fries, to a boil. Turn off heat, and stir in sugar and corn syrup until dissolved. Now let fries soak in this mixture for 10 minutes. Drain water well, and deep fry for 2 minutes. Drain fries on paper towels, and place on a rack, and place into the freezer for 20 - 30 minutes. Now remove fries and deep fry until golden brown at 350 degrees F\r
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Hush Puppies\r
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Ingredients:\r
1 box of Jiffy corn muffin mix\r
2 eggs\r
¼ cup of all purpose flour\r
1 teaspoon of garlic powder\r
1 teaspoon of onion powder\r
¼ teaspoon of sea salt\r
¼ teaspoon of cayenne pepper\r
About 3 tablepoons of chopped green onions\r
Directions:\r
Mix all ingredients, but dont over mix. Heat oil up to 350 degrees F, and take a couple of spoons and spoon a small amount into the hot oil. Repeat until all the batter is used. Cook until golden brown, and flip as needed \r
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Fried Fish\r
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Ingredients:\r
Seasoned corn flour\r
Oil for frying (350 degrees F)\r
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Directions:\r
I used Zatarains fish fry in this cook, and I have always used it. Coat your fish fillets with a light dusting of the corn flour, and then fry until golden brown. The fish will normally float when done.\r
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Fried Shrimp & Scallops\r
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For the Shrimp & Scallops, I used a combination of milk and buttermilk (50/50) and seasoned the milk with a cajun seasoning. I always use Essence of Emeril on fried seafood. Great flavor! A place all the shrimp into the milk mixture, and then one at a time, I will coat with a seasoned self rising flour (also seasoned with Essence of Emeril) then deep fry at 350 degrees F until golden brown. Note: All seafood taste even better, if you use cottonseed oil! Plus it will hold up to the heat better than most oils, and it has no flavor of its own, to impart into the seafood, like vegetable oil will do.\r
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Fried Oysters\r
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Ingredients\r
Oysters\r
1 egg\r
½ cup of beer\r
Seasoned self rising flour\r
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Directions:\r
Mix the 1 egg with the beer, and now dip each oyster into this egg beer mixture, and then lightly coat with the seasoned self rising flour, and fry until golden brown at 350 degrees F. Drain on paper towels and enjoy!\r
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Crab Cakes\r
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Ingredients:\r
1 pound picked crab meat\r
1 chopped onion\r
3 stalks of celery\r
1 clove garlic, finely chopped\r
3 springs thyme\r
3 springs parsley\r
1/4 teaspoon of red pepper flakes\r
1 cup of bread crumbs soaked in milk\r
Butter\r
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Directions:\r
Heat a saute pan with a tablespoon of butter added and when hot, add the vegetables, chopped fine, and the seasonings. Saute for 10 minutes, the remove and let cool.\r
Add the crab meat and the bread crumbs (squeeze to remove most of the milk) mixing gently so as not to break up the crab meat to much. Form into cakes and deep fry until golden brown. Note, they may take on a darker color than most seafood. Darker than golden brown.\r
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Music courtesy of Audio Network

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How to Make Empanadas from Scratch - Chicken Empanadas - Empanadas Dough Recipe

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Hi guys! My beef empanadas has been a sucess with many of you. So, by popular demand, Im showing you how to make Chicken empanadas from scratch. These are full of flavor and easy to make. You can also bake these Empanadas.\r
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INGREDIENTS\r
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For the empanada dough recipe:\r
2-1/4 cup all purpose flour\r
8 Tbsp cold butter, cut in small cubes\r
1 tsp salt\r
1 large egg\r
1 Tbsp white distilled vinegar\r
1/2 cup cold water (more or less )\r
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For the filling:\r
3 Tbsp corn oil or other vegetable oil\r
1 lb chicken breast \r
1 small onion, diced\r
1 cubannelle pepper, diced\r
1 plum tomato, chopped \r
1/2 tsp garlic paste or 2 minced garlic cloves \r
1 tsp white distilled vinegar \r
3 Tbsp tomato paste\r
1 knorr chicken bouillon \r
1 package of sazon (the orange package)\r
1/2 cup poaching liquid or chicken stock\r
Mozzarella cheese or cheese of choice, optional\r
More oil for frying \r
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NOTE: if you dont want to fry them , brush them with egg wash and bake at 400 F for 25-30 minutes :)\r
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INSTRUCTIONS\r
1. Sift flour into a large bowl, add salt and mix together, blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.\r
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2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, use your hand and mix in the bowl until it forms a dough. Knead it a little until the dough comes together.\r
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3. Flatten the dough and chill, wrapped in plastic wrap, at least 1 hour.\r
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4. To make the chicken filling; in a pan over medium heat, add oil and let it get hot. Add chopped veggies, garlic, and vinegar, stir and cook for 3-5. Add tomato paste, chicken bouillon and using your spoon dissolve them into the mixture. Add package of sazon and mix, add shrreded chicken and stir together until coated. Add poaching liquid and stir, cook until thickens a bit. Set aside to cool a little.\r
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5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). \r
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6. To assemble the empanadas, place a spoonful of the chicken filling on the middle of each empanada disc. Add cheese if you want. Fold the disc and seal the edges by pressing the dough with a fork dipped in flour.\r
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7. Heat oil in a pan over medium high heat, fry them until golden brown on both side. If the oil is too hot when frying, reduce to medium. Drain on paper towel, and serve right away! \r
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To poach the chicken:\r
In a pot add chicken breast, 1 tsp dried oregano, 1 knorr chicken bouillon and 1-1/2 cups water, pinch salt. Stir everything together and dissolve bouillon cube. Bring to a boil, bring heat to low, cover and pouch for 30-45 minutes.\r
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Empanadas de carne , how to make empanada dough , masa para empanadas , empanadillas , baked Empanadas , empanadas al horno

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Stir Fry Recipe : Japchae Recipe (Korean Stir fry Noodles Recipe) : Asian at Home

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Hi guys! Im Seonkyoung Longest!\r
Welcome to my cooking channel (food channel)!\r
In this video Im going to show you how to make Jabchae (Korean Stir Fry Noodles).\r
Its very delicious, everyone loves it! \r
I hope you enjoy and thank you so much for watching my cooking video!\r
Good luck!!!\r
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Japchae - Korean Glass Noodles with Stir-fried Vegetables) \r
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Ingredients \r
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For Beef: 1/2 lb. beef, cut into 3 long thin strips (Such as sirloin or chuck)\r
1 Tablespoon soy sauce\r
1 Tablespoon sugar\r
1/2 Tablespoon sesame oil \r
1/2 Tablespoon mirin (Seasoned rice wine, if you dont have it, leave it out)\r
1 clove garlic, chopped\r
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2 eggs, lightly beaten\r
1/2 medium size onion, thinly sliced\r
1 Korean chili pepper or 1/4 bell pepper, fine julienne \r
1/2 large size carrot, fine julienne\r
5 shiitake mushrooms, thinly sliced\r
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For Spinach: 11-12 oz. fresh spinach (About a bunch)\r
1 clove garlic, chopped \r
1/4 teaspoon salt\r
1 teaspoon sesame oil\r
1/2 teaspoon sesame seeds\r
pinch of black pepper\r
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14 oz. Korean Sweet Potato Noodles (Known as glass noodles or cellophane noodles) \r
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For Sauce: 1/3 cup soy sauce\r
1/3 cup sugar or honey\r
2 Tablespoons sesame oil\r
1 Tablespoon sesame seeds\r
black pepper\r
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Salt, black pepper and vegetable or sesame oil as much needed\r
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Directions\r
1. Combine beef and next 5 ingredients for beef in a medium mixing bowl. Toss and coat evenly; let stand at least 10 minutes.\r
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2. Heat a medium nonstick skillet over medium-high heat. add 1 teaspoon oil; swirl to coat. Add beaten eggs swirl skillet to egg covers surface in a thin layer. Cook until its just set, about 1 minute, then flip over and cook for another minute. Slip omelet onto a plate and let it cool.\r
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3. Heat a large skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add onion and a pinch of salt to pan; sauté 5 minutes. Remove onion from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add chili pepper and a pinch of salt to pan; sauté 1 minute. Remove chili pepper from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add 1 teaspoon oil to pan; swirl to coat. Add carrots and a pinch of salt to pan; sauté 3 minutes. Remove carrot from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add mushrooms and a pinch of salt* to pan; sauté 2 minutes. Remove from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add marinated beef to pan; sauté 7 minutes or until cooked through and all moisture has evaporated. Remove from pan, keep warm. \r
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4. Bring a large sauce pan of salted water to a boil. Add spinach, cook about 10 seconds, no much longer. Move spinach from the boiling water to ice water immediately. Squeeze out water from spinach as much as you can. Combine squeezed spinach with garlic and next 4 ingredients in a mixing bowl, mix it with you hand. Set aside.\r
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5. In same water blenched spinach, add Korean sweet potato noodles and 1 Tablespoon oil. Boil noodles according to package directions or 6 to 10 minutes. Drain and set aside.\r
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6. whisk all ingredients for sauce (From soy to black pepper) in a small bowl, set aside. Slice cooled egg omelet into thin ribbons and set aside.\r
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7. Cut the noodles as needed. In a large mixing bowl or a large plate add noodles and pour sauce. gently mix it until noodles absolve sauce; add stir-fried vegetables and beef, toss gently to combine. Garnish Japchae with reserved egg ribbons and more sesame seeds as desired. \r
Serve hot or at room temperature. \r
Enjoy!\r
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*Seonkyoungs Tip: If you want to season the mushroom with 1 teaspoon soy sauce and sugar, its even more delicious!\r
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I hope all of you enjoy my recipe!!\r
Happy Cooking & Good Luck!

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Chinese Sweet n Sour Pork Recipe - Wok cooking

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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.\r
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the countrys native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.\r
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.\r
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.\r
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.\r
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.\r
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.\r
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Chinese Sweet n Sour Pork Recipe Wok cooking

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