Braised potato beef-Chinese healthy food and nutrition for January 27

Braised potato beef

Braised potato beef ingredients

200
g beef

1
potato

1 onion

3
asparagus Seasoning

60
g of tomato sauce

1
star anise Sunflower oil

 
30 minutes

Steps braised potato beef:

1.
Wash and cut the asparagus into tranches, potato, onion and beef into pieces.

2.
Heat the sunflower oil in a pan, add the onions and saute until slightly
transparent. Add the beef and stir-fry until the beef changes color.

3. 60 g of tomato sauce and fry evenly. Add water by covering beef
and 1 star anise. Boil water over high heat then switch to low heat. Make
braising beef until it is soft.

4.
Then add the potatoes and cook until tender.

5.
Finally, add the asparagus and cook until the juice it is thick. Serve.

Braised
beef with potato

Ingredients
for Bean Curd with Chinese Parsley Recipe

2
Hot Italian peppers

1/4
ts Salt

1/2
sm Sweet red bell pepper

1/2
lb Medium bean curd, cubed

1
ts Cornstarch

1
tb Soy sauce

2
tb Oil

1/2
c Chopped Chinese parsley

Bean
Curd with Chinese Parsley Preparation

Slice
hot peppers into long strips. Mix cornstarch with 1/4 cup water. Heat oil in a
wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet
peppers in the same way. Add cubes of tofu. Drizzle in soy sauce & add
cornstarch mixture. Scatter the parsley over the top. Turn the heat up slightly
& cookk till sauce thickens. Serve hot.

Ingredients
for Moo Shu Vegetables with Chinese Pancakes Recipe

2
ts Roasted sesame seed oil

4
oz Reduced-fat tofu; crumbled

2
Green onions; thinly sliced

2
ts Fresh ginger, peeled, grated

2
c Bok choy, thinly sliced

1
Garlic clove; minced

1/2
Red bell pepper

1
tb Tamari or soy sauce

thinly sliced

Hoisin
sauce

1
Carrot; thinly sliced

6
Frozen Chinese pancakes

1/2
c Mushrooms, thinly sliced

-OR- whole wheat crepes

1/2
c Mung bean sprouts

(thawed)

Moo
Shu Vegetables with Chinese Pancakes Preparation

Preheat
the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8
minutes. Heat sesame oil in a wok or large skillet until very hot. Add green
onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3
to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and
continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra
hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of
pancake. Top with generous helping of vegetables and roll up burrito style.

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