Search results
Results From The WOW.Com Content Network
Add the broccoli, onion and garlic to the other side of the skillet and stir-fry until tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice. Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
Combine the steak, soy sauce, brown sugar, sesame oil, 1 teaspoon vinegar, the ginger, garlic and pepper in a 6- to 8-quart slow cooker. Toss well to coat and dissolve the sugar. Cover and cook on ...
Spray a 10-inch nonstick skillet with vegetable cooking spray and heat for 1 minute over medium heat. Add the egg and cook until it's set. Remove the egg from the skillet. Remove the skillet from the heat and spray it with cooking spray. Add the rice and cook until it's browned, stirring often.
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
Spread the rice in a 2-quart shallow baking dish. Top with the chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Online Classes. Science & Tech. Shopping
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
Hayashi rice (ハヤシライス, hayashi raisu) is a dish popular in Japan as a Western-style dish, or yōshoku. It usually contains beef, onions, and button mushrooms in a thick demi-glace sauce, which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of ...