This is also from the net, I made this last week as a side dish.
もやしと卵のマヨ炒め（２人分）
1 pack of moyashi bean sprouts
2 eggs
3 tablespoons mayonnaise
2 teaspoons soy sauce
A little bit of chopped garlic (I used garlic that's in a tube)
A little bit of chopped negi
Put the moyashi in a bowl of water for 10 minutes or so, then drain.
Beat the egg.
Cook until half done in a little bit of oil, then remove from pan.
Add a little bit more oil, add garlic and mayonnaise and heat on medium until fragrant.
Add the moyashi and turn heat up to high, cook speedily?? (is that right?lol).
Return egg to pan, add soy sauce and mix in.
Add salt and pepper to taste.
Dress with chopped negi.
Enjoy!
Notes:
This was really quick to make, probably less than 5 or 6 minutes cooking time in total, and the garlic/mayo/soy sauce combination was nice. Will be doing this one again I think! And a VERY cheap dish to boot!
2010年2月9日火曜日
2010年2月2日火曜日
大根と鶏肉の中華煮
This is a recipe that I found on the net and used last night to make an apparently? Chinese style dish with daikon and chicken. It was quite yummy and I had enough leftover to use in a 弁当 for S, and finished the rest off with the kids for lunch!
大根と鶏肉の中華煮(４人分)
1 Daikon
2 Chicken thighs (I used breasts cause I didn't have any chicken thighs)
1 Carrot
A little bit of chopped ネギ
Flour for coating
Marinade: 2 tablespoons of sake and 4 teaspoons of soy sauce.
Sauce: 4 tablespoons sake
4 teaspoons soy sauce
4 tablespoons oyster sauce
400ml water
Cut the chicken into bite sized pieces and marinate.
Leave for 20 minutes or so, then drain any liquid.
Coat with flour.
Mix up the sauce.
Cut the daikon and carrot into bite size pieces.（乱切り）
Cook the chicken on medium until both sides brown up.
Add the daikon, carrot and sauce.
Cook with the lid on for 25-30 minutes on medium heat, stirring every now and then.
Add some chopped up ネギ when you're nearly finished cooking.
Serve and enjoy!
Notes: The original recipe was only for 2 people so everything you see here is the doubled version. The cooking time for 2 people was 15-20 minutes, but basically the dish is ready when the daikon is cooked through. Also, I only used 3 tablespoons of oyster sauce cause I wasn't sure how the kids would go with it, but as it turns out they ate it all with no problems! They actually seemed to enjoy this dish better than daikon dishes that use dashi.
大根と鶏肉の中華煮(４人分)
1 Daikon
2 Chicken thighs (I used breasts cause I didn't have any chicken thighs)
1 Carrot
A little bit of chopped ネギ
Flour for coating
Marinade: 2 tablespoons of sake and 4 teaspoons of soy sauce.
Sauce: 4 tablespoons sake
4 teaspoons soy sauce
4 tablespoons oyster sauce
400ml water
Cut the chicken into bite sized pieces and marinate.
Leave for 20 minutes or so, then drain any liquid.
Coat with flour.
Mix up the sauce.
Cut the daikon and carrot into bite size pieces.（乱切り）
Cook the chicken on medium until both sides brown up.
Add the daikon, carrot and sauce.
Cook with the lid on for 25-30 minutes on medium heat, stirring every now and then.
Add some chopped up ネギ when you're nearly finished cooking.
Serve and enjoy!
Notes: The original recipe was only for 2 people so everything you see here is the doubled version. The cooking time for 2 people was 15-20 minutes, but basically the dish is ready when the daikon is cooked through. Also, I only used 3 tablespoons of oyster sauce cause I wasn't sure how the kids would go with it, but as it turns out they ate it all with no problems! They actually seemed to enjoy this dish better than daikon dishes that use dashi.
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