SOUP:
Egg Drop Soup
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Servingsm4
Ingredients
3 cups chicken broth
1 cup water
2 eggs beaten
1 teaspoon grated ginger
1 1/2 tablespoon cornstarch
2 tablespoons chopped green onion optional
Salt to taste
Instructions
Dilute the cornstarch in 1/4 cup water. Stir and mix well. Set aside.
Combine chicken broth and water in a cooking pot, Bring to a boil.
Add the grated ginger. Cook for 2 minutes.
Pour-in the beaten egg. Stir.
Add-in the cornstarch diluted in water. Continue to stir until the texture of the soup reaches your desired
texture.
Add salt to taste.
Transfer to a serving bowl. Sprinkle green onions on top.
Serve. Share and enjoy!
MAIN DISH:
Stir Fried Beef
CourseMain Course
CuisineChinese
Keyword Beef stir fry, stir fried beef
Prep Time5 minutes
Cook Time9 minutes
Servings4 people
Ingredients
1 lb. beef tenderloin thinly sliced
3 tablespoons oyster sauce
1 teaspoon soy sauce
1 ½ tablespoons cornstarch
1/2 teaspoon ground black pepper
1- piece green bell pepper sliced into thick strips
1- piece red bell pepper sliced into thick strips
1/2 cup cooking oil
Instructions
Combine beef, oyster sauce, soy sauce, and ground black pepper. Mix well. Let it stand for 5
minutes.
Add cornstarch into the bowl. Mix until all ingredients are well distributed. Set aside. Heat oil in a pan.
Fry bell peppers for 1 minute. Stir once in a while. Remove bell peppers from the pan. Set aside.
Using the remaining oil, stir fry marinated beef until it starts to brown.
Add fried bell peppers and toss until all ingredients are distributed.
Transfer beef stir fry to a serving plate.
Serve with rice. Share and Enjoy!
STARCH:
Potato Croquettes
Ingredients
4 cups mashed potatoes
3 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon salt
1/2 teaspoon ground black pepper
2 raw eggs beaten
1 cup Panko bread crumbs
3 cups cooking oil
Instructions
Combine mashed potatoes, milk, salt, ground black pepper, flour, and 1 egg. Mix thoroughly. Scoop a
mixture of mashed potatoes then dip in the remaining beaten egg and roll over bread crumbs.
Heat a cooking pot then pour-in cooking oil.
Fry in medium heat until the color of the sides turns golden brown.
Transfer to a plate lined with a paper towel.
Serve with your favorite condiment. The combination of mayonnaise and banana ketchup works well for
me.
Share and enjoy!
SIDE DISH
Crispy Eggplant Fries
Ingredients
1 medium eggplant
Vegetable oil for frying
1/4 cup all-purpose flour
1 large egg
2 tablespoons water
3/4 cup dried breadcrumbs
Pinch of kosher salt
Freshly ground black pepper to taste
Optional: Lemon halves for serving
Ingredients
Steps
Comments
Ingredients
1 medium eggplant
Vegetable oil for frying
1/4 cup all-purpose flour
1 large egg
2 tablespoons water
3/4 cup dried breadcrumbs
Pinch of kosher salt
Freshly ground black pepper to taste
Optional: Lemon halves for serving
Steps to Make It
Peel the eggplant using a sharp knife or vegetable peeler. Slice it into 1/4-inch-thick sticks about 3 inches
in length.
Put about 2 inches of oil in a deep, heavy saucepan and heat to 370 F (188 C). Put the
flour in a shallow bowl. In another bowl, beat the egg with the
water. Put the breadcrumbs in a third bowl.
Sprinkle the eggplant pieces lightly with salt and freshly ground black
pepper.
Roll the eggplant pieces in the flour, shake off any excess, and then dip into egg mixture. Let excess
egg drip off before rolling the strips in the breadcrumbs to coat.
Fry the coated eggplant pieces in the hot oil until golden brown, about 2 to 3 minutes, turning them as
they cook.
Transfer the eggplant strips to paper towels to drain and sprinkle lightly with kosher salt. Serve hot with
lemon halves or a dip, if desired.
