Beef Stir Fry With Water Chestnuts Recipe

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Chinese braises, stews or casseroles, likewise known as crimson cooking, pregnant braising in low-cal and dark soy sauce, is a very popular way of cooking. Specially during the colder seasons of the year, braises, stews or casseroles is a perfect comfort food for all. Water chestnuts are often a favourite ingredient used together with either, chicken, beef or pork. My gluten complimentary stew recipe is a simple dish that include beef, Chinese water chestnuts and shiitake mushrooms braised in sauce fabricated of nighttime soy sauce, oyster sauce, Worchester sauce, medium dry sherry, basis white pepper and table salt, spiced with star anise and cloves, so seasoned with garlic and onion. This recipe is dairy free, nut free and egg costless.

Chinese water chestnuts (botanical proper name: Eleocharis dulcis), are edible rhizomes that are a member of the sedge family of Cyperaceae. They are native to Red china and are cultivated widely in flooded paddy fields in southern China. These tubers or corms are white, juicy and have a crunchy, nutty season that is tasty and an exceptionally well-liked ingredient in Chinese and Southeast Asian cuisines. In that location are many ways of eating these Chinese water chestnuts, they can exist eaten raw, sweetened, boiled, grilled, pickled, canned and added to many dishes like soups, stews, in salads, as stuffings and in stir-chips to give the dish a crispy texture. In Chinese cuisines, these water chestnuts are often footing into flour utilised for cooking h2o chestnut block, a regular dim sum dish served at Chinese Yum Cha restaurants. Eventhough they are called water chestnuts, they are not nuts and are an aquatic root vegetable cultivated in marshes.

The tubers or corms of Chinese h2o chestnuts are rich in carbohydrates, it is also a good source of dietary fiber, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6, potassium, copper, manganese and phosphorus. Health benefits of h2o chestnuts include anti-bacterial, antiviral, anticancer and antioxidant properties due to its polyphenolic and flavonoid antioxidants; constructive handling for diarrhoea, jaundice, urine infection, and relief from coughing. Water chestnuts also support healthy skin, hair, muscle and central nervous system.

Beefiness with Chinese Water Chestnuts Stew

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June iii, 2016

past Daphne Goh

Ingredients

• v tablespoons extra virgin olive oil
• 5 garlic cloves, peeled and finely minced
• 1 medium brownish onion, halved and then thinly sliced
• 1.2kg (2.6Ib) gravy beefiness or chuck steak, trimmed and cutting into roughly 3cm to 4cm cubes
• one can (567g/20oz/one.25Ib) whole water chestnuts, drained
• 15 stale shiitake mushrooms, soak in hot water for 20 mins. Stalks removed and halved
• two minor star anise
• 5 cloves
• i cup water
• Steamed rice to serve

For the Sauce:

• vi tablespoons of gluten free kecap manis (Dark/Thick Soy Sauce) (refer relevant recipe)
• i tablespoon of gluten costless oyster sauce
• 1 tablespoon of gluten free Worchester sauce
• ½ tablespoon gluten free corn (maize) flour mixed with three tablespoons water
• i tablespoon sesame oil
• 1 teaspoon common salt
• ½ teaspoons footing white pepper
• ¼ cup stake or medium dry sherry

For the Garnish:

• iii sprigs of coriander including stems, roughly cut into 1 to 2 cm lengthwise

Instructions

Method 1: Using a Pressure Cooker

1. Mix and combine all the ingredients for the sauce together in a bowl.
2. Heat upwardly a pressure cooker with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low estrus until lightly gilded.
3. Add in all the beef pieces, stir-fry for v minutes on loftier to medium rut. Then add in all the water chestnuts, shiitake mushrooms, and the sauce prepared earlier plus the water and stir-fry for some other 10 minutes.
4. Cover the force per unit area cooker and lock lid. Once pressure is attained, reduced estrus to low. Cook for twenty minutes. Plough off heat. Let the pressure cooker remainder for another 10 minutes, carefully release pressure. Unlock lid.
5. Garnish with coriander and serve with steamed rice.

Method two: Using a Pot on Stove Summit

1. Mix and combine all the ingredients for the sauce together in a bowl.
2. Heat upwards the pot with 5 tablespoons of actress virgin olive oil and stir-fry the garlic on depression heat until lightly golden.
3. Then add in all the beef pieces, stir-fry for 5 minutes on high to medium heat.
4. Add the sauce prepared earlier and stir-fry for another 5 minutes. Add h2o and cover with lid and bring to the boil and simmer the beefiness for 1 hour on low heat.
5. Lastly, add the water chestnuts and shiitake mushrooms, stir-fry and mix well with the beef and sauce, bring to the boil and comprehend with lid over again. Simmer on low oestrus for another 30 minutes or until beef is soft.
6. Garnish with coriander and serve with steamed rice.

Corporeality Per Serving: v - half-dozen
Calories		1011.59 kcal
% Daily Value*
Full Fatty 72.85 yard		112.1%
	Saturated Fat 24.52 m	122.6%
	Trans Fat iii.17 yard
Cholesterol 204.0 mg		68%
Sodium 1655.7 mg		69%
Full Carbohydrate 31.7 one thousand		10.vi%
	Dietary Cobweb 7.98 thousand	31.nine%
	Sugars 3.52 m
Protein 62.42 chiliad

Vitamin A ane.35 %		Vitamin C 7.38 %
Calcium 13.79 %		Iron 52.76 %

* Percent Daily Values are based on a two,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Good for you gf Asian

Notes

Allergens:- Sesame, soy and oyster extract.

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Source: https://www.healthygfasian.com/beef-with-chinese-water-chestnuts-stew/

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