Grammytomany
Inactive
I hope I am doing this correctly: For Seabird because the family would like to try it maybe??
Jasmine Rice: Follow the directions on the bag. I buy Jasmine Rice labeled Carolina in a 5 lb. bag. It is packaged in Texas I think and for us it is hard to find as it is grown overseas. I use organic broth in place of water though. Beef broth, Veggie broth or Chicken Broth. It gives it a lot more flavor and do add some salt to the mixture. It cooks in about 15-20 minutes in a nice heavy pot. I make two times what I want for the day because I do stir fry with the rice a day old kept in the fridge of course
Ok now the sauce: You must taste as you go so that you can add more or less of an ingredient to your taste buds. But this can be done with many versions at your pleasure.
Today was one and a half cups of organic beef broth placed in at least a 3 cup jar or bow.
Add one Tablespoon a wee bit rounded for each cup of broth to thicken your sauce after meat and veggies are cooked of Non-GMO cornstarch to the whole mixture of liquids before cooking it.
Next ingredients to add to your broth: A product in stores called Veri Veri Teriyaki - I use about 1/4 cup of this shaken well. If you can't find it, you can get it on the internet. They make other mixtures but I don't like sweet things so this is the one we like.
Now add at least one Tablespoon of PURE Sesame Oil
One Teaspoon of real Tamari or Soy Sauce (not fish sauce). I use more but start your sauce this way and then taste it if you want more, add it.
Next add: REAL Oyster Sauce ....about two or three Tablespoons. It must be Real made in Thailand or China. It is also hard to get and I keep all of these things in our fridge when opened and I buy this by the Quart bottle.
That is the sauce: Add or reduce the amounts of anything as you go. Keep tasting it.
I slice very, very thin Steak or use leftover steak that was cooked the day before.
Add chopped or thinly sliced veggies at your pleasure. I use FRESH Bean Sprouts and they must be only a day or two old and nice and crunchy. Also red or green peppers in 1/4 in chunks. Celery and Onions, Peapods (we love them)
Get a nice heavy kettle if you don't have a wok to cook everything in. Have everything ready to toss into the pan as it goes fast - 10 minutes or so. Don't cover it. Start with the meat. Take it out of the pan. Then add your veggies cook quickly and keep stirring. Put meat back in the pan.
NOW you add your mixture of sauce: Cook til thick. It only takes about a minute. You might want to add a wee bit of salt but taste it before you serve it.
I hope you can understand all of this. Don't be afraid to play with the sauces but make sure they are REAL as a lot of what you see on the supermarket shelves are not real and they will be mostly salt. Been there and done that because we didn't have an Asian store near us. Now I buy a lot at once to keep.
Thanks for asking me. If you have any questions, just pop a note to me and I will try my best to answer.
God Bless you all.
Jasmine Rice: Follow the directions on the bag. I buy Jasmine Rice labeled Carolina in a 5 lb. bag. It is packaged in Texas I think and for us it is hard to find as it is grown overseas. I use organic broth in place of water though. Beef broth, Veggie broth or Chicken Broth. It gives it a lot more flavor and do add some salt to the mixture. It cooks in about 15-20 minutes in a nice heavy pot. I make two times what I want for the day because I do stir fry with the rice a day old kept in the fridge of course
Ok now the sauce: You must taste as you go so that you can add more or less of an ingredient to your taste buds. But this can be done with many versions at your pleasure.
Today was one and a half cups of organic beef broth placed in at least a 3 cup jar or bow.
Add one Tablespoon a wee bit rounded for each cup of broth to thicken your sauce after meat and veggies are cooked of Non-GMO cornstarch to the whole mixture of liquids before cooking it.
Next ingredients to add to your broth: A product in stores called Veri Veri Teriyaki - I use about 1/4 cup of this shaken well. If you can't find it, you can get it on the internet. They make other mixtures but I don't like sweet things so this is the one we like.
Now add at least one Tablespoon of PURE Sesame Oil
One Teaspoon of real Tamari or Soy Sauce (not fish sauce). I use more but start your sauce this way and then taste it if you want more, add it.
Next add: REAL Oyster Sauce ....about two or three Tablespoons. It must be Real made in Thailand or China. It is also hard to get and I keep all of these things in our fridge when opened and I buy this by the Quart bottle.
That is the sauce: Add or reduce the amounts of anything as you go. Keep tasting it.
I slice very, very thin Steak or use leftover steak that was cooked the day before.
Add chopped or thinly sliced veggies at your pleasure. I use FRESH Bean Sprouts and they must be only a day or two old and nice and crunchy. Also red or green peppers in 1/4 in chunks. Celery and Onions, Peapods (we love them)
Get a nice heavy kettle if you don't have a wok to cook everything in. Have everything ready to toss into the pan as it goes fast - 10 minutes or so. Don't cover it. Start with the meat. Take it out of the pan. Then add your veggies cook quickly and keep stirring. Put meat back in the pan.
NOW you add your mixture of sauce: Cook til thick. It only takes about a minute. You might want to add a wee bit of salt but taste it before you serve it.
I hope you can understand all of this. Don't be afraid to play with the sauces but make sure they are REAL as a lot of what you see on the supermarket shelves are not real and they will be mostly salt. Been there and done that because we didn't have an Asian store near us. Now I buy a lot at once to keep.
Thanks for asking me. If you have any questions, just pop a note to me and I will try my best to answer.
God Bless you all.