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  • Beef with cumin-Chinese food and natural health for December 27

Beef with cumin-Chinese food and natural health for December 27

Beef with cumin

Ingredients beef with cumin

250 g Beef Seasoning

2 cloves garlic

1 small dried red pepper

1 tbsp cumin

50 g onion

10 g of spring onion

1 tbsp raw white sesame

5 g chopped cilantro sauce

1 tbsp light soy olive oil

5 minutes

Steps beef with cumin:

1. Cut the garlic into thin pieces. Chop the red pepper. Cut the onion into julienne strips. Cut the beef into pieces.

2. Heat the olive oil in a pan, add the onion and garlic and saute for a minute.

3. Add the beef and stir-fry until half cooked. Put the beef on a plate.

4. Pour the olive oil in a cold frying pan, add the red chilli, cumin and white sesame. fry over low heat until they feel good.

5. Add the beef and stir-fry over high heat until almost cooked. Sprinkle the chopped coriander and fry for 10 seconds. Remove and serve.

Ingredients for Chinese Style Goulash Recipe

2 tb Margarine

1 sm Onion; sliced

1 cn Sliced mushrooms; drained

2 c Chicken broth

1 c Rice; uncooked

2 c Cooked chicken; cubed

1 md Green pepper; cut into-strips

1/2 c Celery; diced

1/4 c Light cream

1 ds Salt and pepper

Chinese Style Goulash Preparation

Melt margarine in large skillet. Cook and stir onion and mushrooms in margarine until onion is tender. Add chicken broth; heat to boiling. Stir in rice. Reduce heat; cover and simmer 10 minutes. Stir in remaining ingredients. Cover; cook 10 to 15 minutes.

Ingredients for Chinese Szechwan Chicken and Cashews Recipe

4 Servings

2 Whole chicken breasts;

-boned, skinned and cut

-into 3/4 Inch cubes

1 tb Soy sauce

1 tb Chinese rice wine or dry;

-Sherry

2 tb Soy sauce

1 tb Cornstarch

2 ts Sugar

1 ts White vinegar

1/4 c Vegetable oil

1/2 To 1 tsp crushed red pepper;

-flakes

3 Green onions; sliced

1 tb Minced fresh ginger

1/2 c Unsalted cashews

Chinese Szechwan Chicken and Cashews Preparation

Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.

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