Wednesday, January 5, 2011

Dinner with the Yungs

Every so often, I hope to post some dishes and recipes that I help my mom prepare for dinner. Tonight we had a beef with mushroom stir fry and a silky steamed egg custard.

The silky steamed egg custard is quite simple
You will need:
4 eggs
chicken broth
oil, sugar, soy sauce
secret ingredient: super soft tofu

First, fill the bottom of a pot/wok with water and bring it to a boil. You will use this to steam the ingredients.
Second, prepare all your ingredients. Dice the tofu into cubes and finely chop the scallions. Beat four eggs until foamy, and mix together gently and evenly with the tofu. Then add chicken broth (the ratio of chicken broth to egg mixture should be 1:2).

Place the entire dish into the pot/wok and boil at high heat for 5 minutes. After that, let it sit for about 12-15 minutes on the lowest heat possible.

Meanwhile, prepare the sauce. Bring about 3 tablespoons of oil to a boil. Then remove from the heat and add about 3 tablespoons of soy sauce.
When the egg is ready, just pour the simple sauce on top, and there you have it.
I swear it's a lot tastier than it looks. Very silky indeed.
This is definitely a great go-to dish that offers ample amounts of meat and plant-based protein!

There's not much to a beef and mushroom stir fry
You will need:
Sliced beef
Soy sauce, sugar, garlic powder
Fresh garlic

For the beef and mushroom stir fry, first marinate the beef with the appropriate amount of soysauce, a pinch of sugar, and a few shakes of garlic powder. (Hint: adding a bit of baking soda to this marinade will help beef retain it's water/juiciness)
I live near a Korean mart, Hanareum, which sells great pre-sliced short rib. When choosing beef, be sure to go red for fresh. Also, choose the fattiness level that appeals to you.

Chop the mushrooms into slices, and be sure to cut off stems when necessary and to clean all the dirt off of them.
For this dish, I used an assortment of three different type of mushrooms that were available. Choose whatever is most fresh!

Now with the cooking. First heat up the oil and toss in the beef and stir fry until the beef is medium rare. Then scoop the beef out, add a bit more oil, and then stir fry the garlic until it is golden/brown (I also added chopped hot chili peppers for color and a hint of flavor). Then dump in all the mushroom and when the mushrooms are about 80% cooked, place the beef back into the wok.
There is this two step process with the beef because the cooking times for mushroom and beef are different, and the last thing you want to eat is overdone beef.
Add salt/pepper/other seasoning until the flavor seems right.
The beef in this dish can easily be substituted with chicken (for less saturated fat), and I even make something similar (and a lot more simple) with tofu when I'm at college.

More dining experiences to come. And exercise posts, too!

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