#Beef stir fry with mushrooms

[wisterianwoman]

Beef and Broccoli: Low Effort, High Flavor

Simple, savory, and ready in 30 minutes—this Low-Effort, High-Flavor Beef and Broccoli is your new go-to weeknight dinner! 🍽️✨ #EasyDinner #HealthyEating #BeefAndBroccoli

Beef and broccoli doesn’t have to be complicated to be delicious. This Low-Effort, High-Flavor Beef and Broccoli recipe brings all the savory goodness you love in just 20 minutes—tender beef, crispy broccoli, and a simple, unforgettable sauce. It’s a a quick, flavorful weeknight dinner that’s both comforting and healthy. When my partner picked beef and broccoli out of five vibrant, flavor-packed…

[eat-love-eat]

Beef Stir Fry With Noodles

[fattributes]

Ground Beef Noodle Stir Fry

[kathys-home-kitchen]

Easy Ground Beef Stir Fry

My husband has been very motivated to get healthy this year. He does cardio by playing men's league hockey three times a week, weight lifting, and by eating right. He came home from weight lifting one night saying he wanted a simple ground beef and veggies and that's it. That sounded kind of boring to me. So I thought, why not make it like a mix between a fried rice and a basic taco meat. Here's what I came up with. It is now my husband's favorite meal!

Let me know what you think!

Beef Stir Fry

1.5 pounds lean ground beef-- I use 92% lean (you can also use ground turkey)

1.5 tsp cumin

1 tsp salt

1/2 tsp crushed red pepper (if you like really spicy feel free to add more!)

1.5 tsp oregano

4 eggs (I use 2 eggs and 1/2 cup egg whites)

1/2 onion-finely diced

4 cloves garlic-finely chopped

About 8 mini red peppers thinly sliced

About 6 mushrooms/shitake or button work great in this

2-3 Tb vegetable oil-I've been using avocado oil lately

1.5 cups Spinach- rinsed, dried and chopped into ribbons (kale works too if you prefer)

Fresh parsley-optional

Cooked Rice

Teriyaki sauce drizzle on top

Jalapeno optional

Teriyaki Sauce:

1/2 cup soy sauce

1/2 cup dark mirin

1/4 cup granulated sugar

Teriyaki Sauce Directions

Heat soy sauce and mirin in a small saucepan over medium-low heat. Bring to a slow simmer and stir in the sugar until dissolved. Continue to simmer about 5-8 minutes until it thickens to desired consistency. Allow it to cool while making the stir fry, sauce will continue to thicken as it cools.

Beef Stir Fry Directions

1. Start cooking rice.

2. Cut up onions, garlic, peppers, mushrooms, and spinach.

3. Put all the spices (cumin, salt, crushed red pepper, and oregano) in a little bowl and combine.

4. Crack eggs into a bowl and add egg whites.

5. Heat a large frying pan over medium heat.

6. Add a Tb of oil to the pan.

7. Brown the ground beef.

8. Add all the spices and cook for another minute.

9. Remove ground beef from pan and pour into a large serving bowl.

10. Add more oil if necessary to the pan and saute the mushrooms and peppers for a minute or two and then add onions, and garlic and saute until fragrant and translucent.

11. While veggies are sautéing, whisk the eggs and egg whites together until fluffy.  

12. Add more oil to the pan if necessary and pour the eggs into pan.

13. Cook just until the eggs begin to set up.

14. Pour the beef back into the pan and fold into the eggs.

15. Cook until the eggs are fully cooked and distributed like in a fried rice mixture. Stir in fresh parsley if desired.

16. Pour back into the serving bowl. 

Serve over rice (or cauliflower rice for Keto) or just by itself and drizzle with teriyaki sauce.

Enjoy!!

[cookingkcals]

Hello Fresh: Salisbury Steak with Mushroom Gravy

Ingredients: - 24 oz potatoes, diced - 4 cloves garlic - 12 oz carrots, cut into 1/4″ diagonals - 8 oz button mushrooms, thinly sliced - 4 scallions, thinly sliced - 20oz ground beef - 2 tsp dried rosemary - 2 packets beef stock concentrate - 2 packets chicken stock concentrate - 2 Tbs flour - 3 Tbs sour cream

Mashed potatoes: Place 24oz potatoes and 4 cloves garlic in a alrge pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender (15-20 min). Reserve 3c potato water, then drain and return to pot. Keep covered, off heat, until ready to mash.

Cook carrots: Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and a pinch of salt. Cook, stirring occasionally, until browned and softened (5-7 min). Transfer to plate and wipe out pan.

Patties: While carrots cook, in a large bowl combine 20oz beef, scallion whites, 1 1/2 tsp dried rosemary, 1/2 tsp salt, and pepper to taste. Form into four patties, each slightly wider than a burger bun. Once carrots are done, heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook to desired doneness (3-5min per side). Remove pan from heat, transfer patties to a plate, allow pan to cool for 1-2 minutes.

Mushroom gravy: Melt 2 Tbs butter in the pan over medium-high heat. Add 8oz sliced mushrooms. Cook, stirring occasionally, until lightly browned and softened (2-4 min). Add a drizzle of oil, 2 Tbs flour, 1/2 tsp rosemary. Cook, stirring, until lightly browned (2-3 min). Whisk in 2 cups of the reserved potato water, chicken stock concentrate, and beef stock concentrate. Bring to a simmer and cook, whisking, until thickened (3-5 min). Reduce heat to low. Season with salt and pepper to taste.

Mash potatoes: Return pot with potatoes to medium heat. Add 3 Tbs sour cream and mash. Add additional potato water if needed, until you reach desired consistency. Cook until warmed through (1-2 min). Turn off heat, stir in 4 Tbs butter, and season with salt and pepper to taste.

Finish and serve: Return patties to pan with gravy. Turn until evenly coated. Divide mashed potatoes and carrots. Top mashed potatoes with patties and remaining gravy. Garnish with scallion greens.

Thoughts:

I really liked this. It was like a combination of meatloaf and beef stroganoff? The salty mushroom gravy was great, and I’m always up for garlic mashed potatoes. Had never considered boiling the garlic cloves with the potatoes before. It worked pretty well, made it more mild.

[dimsimlim]

Shrimp Rice Noodle Rolls

These clear rice noodle rolls full of juicy prawns and other fillings weave a mix of textures that would melt in your mouth, making it one amongst the food among dim sum. Wrapped in thin fresh wrapper sheets and dressed with a light soy-based sauce, the rolls are garnished with lots of sesame seeds for textures as well.

[toldentops]

do you want to learn how to make Winter Solstice Soup. Of course you do. Here

Ingredients

- [ ] 16 oz bag glutinous rice flour

- [ ] Around 2 pork belly

- [ ] 6 or more sticks lap cheung thinly sliced

- [ ] Small napa chopped

- [ ] 2 cartons Chicken broth

- [ ] 1 large kohlrabi or daikon

- [ ] Mushrooms (shiitake(???) or king oyster)

- [ ] 1 pack Beef balls sliced in half and scored

- [ ] Optional: chopped cilantro and green onions for garnish

1. Blanch pork belly in cold water and ginger and shaoxing wine u ntil boiling. Drain, rinse, cut into pieces. Coat with salt, steam around 10 mins

2. Make tong yun. Around 8 oz hot water, stir. Mix, add cold water until smooth, knead, roll in to balls, cover.

3. Lapcheung stir fry with a little oil. Add chicken broth, vegetables, beef ball, etc except pork belly and tang yun

4. Add tang yun once boiled. Add pork at the end. Serve

Some recipes online have you make the chicken broth from scratch. Store bought is fine. This is the way my mom does it and you can add whatever you want. It’s good shit

[obsidianscythe]

Ansbach was soon done, and served up the food on a plate, offering some utensils too, although he suspected Nouma didn't usually use those.

"I'm just old. It was black when I was younger..."

"Can you carry me? Can you carry that sword?"

Nouma points at the sword she had with her. The second question was her trailing off topic. Her curiosity about Ansbach growing more. It's a great sword made for someone who was quite tall. The blade was almost at tall as Ansbach. Also it's taller than Nouma.

Nouma wasn't as standoffish as she was when first meeting Ansbach.

[najia-cooks]

[ID: A close-up on a dish with glossy noodles, spinach, carrot, mushroom, and sesame seeds. End ID]

잡채 / Japchae (Korean noodle stir-fry)

Japchae is a popular Korean dish made with glass noodles. Sweet potato starch noodles are fried in a flavorful sauce, combined with colorful, tender-crisp vegetables, and dressed with sesame; the result is chewy, savory, garlicky, slightly sweet, and highly satisfying. Because of its versatility and the ease of preparing large batches, japchae is frequently served for banquets at weddings and birthday celebrations.

"Japchae" is a compound of "잡" "jap" "mixed," and "채" "chae" "vegetables"; both syllables are Korean readings of Chinese characters ("雜" and "菜"). Like the name, modern japchae dishes combine Chinese and Korean elements: the cellophane noodles now considered central to the dish originated as a Chinese import towards the end of the 20th century. From the 17th century until then, japchae had been a royal court dish consisting only of stir-fried vegetables (frequently mushrooms, cucumber and radish).

Japchae, along with other Korean foods, is becoming more prevalent in the Philippines and Malaysia, by way of privately owned Korean restaurants usually owned by migrants. Dr. Gaik Cheng Khoo writes that, despite the South Korean government's campaign to promote the globalization of hansik (한식; Korean food), it is these independent restaurateurs who actually engage in Korean "gastrodiplomacy" by interfacing with clients in their particular contexts.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

For the dish:

8oz (230g) 당면 / dangmyeon (Korean sweet potato starch noodles)

1 medium carrot, cut into a thick julienne

1 small yellow onion, sliced

2-3 green onions, cut into 2" pieces

6oz fresh spinach

1 cup (65g) sliced shiitake or wood ear mushrooms

4oz beef substitute of choice, or 1/2 cup (30g) soya chunks (chunky TVP)

1 clove garlic, chopped

Neutral oil, to fry

Sesame seeds, to garnish

Both dangmyeon (which may be also labelled "sweet potato vermicelli") and soya chunks / nutra chunks (from a brand such as Nutrela) may be found at an Asian grocery store.

For the sauce:

2 cloves garlic, grated

4 Tbsp Korean soy sauce

2-3 Tbsp brown sugar, to taste

2 Tbsp toasted sesame oil

1/2 tsp ground black pepper, or to taste

For the marinade:

1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock (only if using nutra chunks, which need to be hydrated)

1 tsp dark soy sauce

1/2 tsp brown sugar

1/2 tsp toasted sesame oil

Instructions:

1. Bring a large pot of water to a boil. Meanwhile, prep your vegetables and mix all ingredients for the sauce and marinade.

2. Mix beef substitute and all marinade ingredients to coat.

3. Once the water is boiling, blanch the spinach for 30 seconds to a minute, until bright green. Drain and shock in cold water. Squeeze out excess water, roughly chop, and dress with a bit of salt.

4. In the same water, boil sweet potato noodles for 6-8 minutes, until translucent and softened. A firm pinch should break the noodle.

5. When noodles are fully cooked, drain and shock in cold water to halt cooking. Cut them in a few places with kitchen scissors to make them easier to eat. Toss with a bit of sesame oil to prevent sticking.

6. While noodles are cooking, begin stir-frying the vegetables. Heat 1 tsp oil in a medium skillet on high. Stir-fry carrots, onion, and a pinch of salt for a minute or two until slightly softened.

7. Set aside and add more oil to the pan; stir-fry mushrooms for a couple minutes until they have released their water. Add garlic and sauté until fragrant.

8. Add green onion and cook for 30 seconds to a minute; do not allow it to soften too much. Set aside.

9. If using nutra chunks: drain and reserve liquid. Fry for a minute on high, agitating often, to brown. Pour in the rest of the marinade and cook until dry. If using another beef substitute: fry according to package directions.

10. Heat another Tbsp of neutral oil in a large skillet and add in noodles and about half of the prepared sauce. Stir fry, tossing often, until fragrant. Remove to a bowl and stir in vegetables, beef, and the rest of the prepared sauce. Garnish with sesame seeds and serve warm.

Leftovers may be served hot or cold, as a side dish or a main, or over rice.

[jadeshifting]

— DINNER IN THE GREAT HALL

˚　　　　✦　　　.　　. 　 ˚　.　　　　　 . ✦　　　 　˚　　　　 . ★⋆. ࿐࿔

every evening at Hogwarts, the sturdy tables of the Great Hall nearly buckle under the weight of the feast laden on it

★⋆. ࿐࿔ MAIN COURSES

— ROAST LAMB (seasoned with rosemary and garlic, served with mint sauce)

— BEEF WELLINGTON (tender beef wrapped in flaky pastry)

— HONEY-GLAZED HAM (with spiced apple chutney)

— CHICKEN CASSEROLE (creamy sauce with mushrooms and herbs)

— FISH & CHIPS (served with tartar sauce and lemon wedges)

— VEGETABLE STIR-FRY (tossed in a ginger-soy glaze over jasmine rice)

— MUSHROOM RISOTTO (rich and creamy with Parmesan)

★⋆. ࿐࿔ SIDES

— MASHED POTATOES (with butter, cream and gravy)

— roasted ROOT VEGETABLES (seasoned with thyme)

— steamed GREEN BEANS (with slivered almonds)

— CORN ON THE COB (with melted herb butter)

— GARLIC BREAD (warm and crispy)

— savory STUFFING (seasoned with sage and onions)

★⋆. ࿐࿔ SOUPS

— FRENCH ONION SOUP (topped with melted cheese and croutons)

— LEEK & POTATO SOUP (hearty and smooth)

★⋆. ࿐࿔ SALADS

— CAPRESE SALAD (tomatoes, mozzarella, basil, and balsamic glaze)

— ROASTED BEET & ARUGULA SALAD (with walnuts and feta)

— CUCUMBER & DILL SALAD (light and refreshing)

★⋆. ࿐࿔ DESSERTS

— STICKY TOFFEE PUDDING (with warm caramel sauce)

— BLACKBERRY CRUMBLE (served with clotted cream)

— CHOCOLATE GATEAU CAKE (rich and layered with ganache)

— PUMPKIN CHEESECAKE (spiced and creamy)

— LEMON TART (with a crisp, buttery crust)

— assorted ICE CREAMS (vanilla, chocolate, raspberry, and more)

★⋆. ࿐࿔ DRINKS

— PUMPKIN JUICE (lightly spiced)

— BUTTERBEER

— GINGER TEA & CHAMOMILE INFUSION

— MULLED CIDER (warm and spiced)

— FRUIT CORDIALS (raspberry, elderflower, blackcurrant)

•❅───✧❅✦❅✧──❅•

[animatedamerican]

Pesach Recipes: New for 2025

Once again it's time for a new round of additions to my tumblr collection of Pesach recipes! What have we got this year?

(Click through for: Velvety Mushroom Soup, Lox-Avocado Salad, Ground Beef Pie with Matzah Crust, Chicken with Tomatoes and Beef Bacon, Carrot Kugel, and Dairy-Free Chocolate Mousse.)

Velvety Mushroom Soup (adapted from here)

Ingredients

6 tablespoon butter, margarine, schmaltz, or olive oil

2 tablespoon fresh sage chopped

1 lb mushrooms sliced

4 cups vegetable or chicken broth

Salt and pepper to taste

½ cup heavy cream or full-fat coconut milk

Directions

In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. (If not using butter, just heat fat of choice.)

Add sage and cook one minute.

Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.

Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.

Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until very smooth. Pass through a sieve if desired.

Return to pot and stir in cream. Serve immediately.

—–

Lox-Avocado Salad ("Lox & Friends") Serves 4 to 5 people as an appetizer.

Ingredients:

3 to 4 ounces of lox or smoked salmon

1 large or 2 small avocado, very ripe

Lemon juice

Tomato paste

Directions:

Finely chop the lox – not minced, but until each piece is not much bigger than a lentil. Set aside.

Finely chop or mash the avocado. Stir with a drizzle of lemon juice to keep the avocado from turning brown. Set aside.

To serve molded: Line a small ramekin or deep sauce dish with plastic wrap to serve as a mold. Spread a thin layer of tomato paste on the bottom of the dish. Press a layer of chopped lox onto the tomato paste, then a layer of avocado over the lox. Invert a salad plate on top of the dish and quickly overturn the entire assemblage, then carefully lift off the ramekin and leave the plastic wrap in place to cover the molded serving. Repeat for each serving.

To serve unmolded: For each serving, scoop a generous spoonful of avocado onto a salad plate or into a cocktail dish. Carefully press a layer of chopped lox onto the avocado, then spread a thin layer of tomato paste on top.

Serve alone or with crackers/matzah.

—–

Ground Beef Pie with Matzah Crust

Ingredients:

1 medium-large vidalia onion, chopped

1 spoonful minced garlic

2 stalks celery, chopped

1 small carrot, peeled and chopped fine

1 small zucchini or yellow squash, chopped (optional)

1 small bunch baby bok choy, chopped fine (optional)

8 to 10 oz. fresh mushrooms, chopped

1.5 to 2 pounds ground beef, or beef and chicken mixed

black pepper, fresh thyme and/or rosemary, dried sage, dried savory, coriander, sweet paprika, smoked paprika to taste

3 to 4 sheets matzah, or more as needed

Olive oil, schmaltz, and/or margarine for frying and for greasing pan

Directions:

In a large skillet, heat cooking oil/s of choice. Cook onion over alternating high heat and low heat until deep golden and beginning to brown. Add garlic and cook a little longer, then pour off into large mixing bowl. Cook celery until deep green and fragrant, then return onions to skillet and cook a little longer before pouring off again. Repeat these steps with zucchini, bok choy, and mushrooms, before pouring all off into the mixing bowl.

Add ground beef to skillet and cook, stirring and breaking up with spatula or spoon to keep it from clumping. Season with spices of choice and continue until meat is cooked through. If skillet is large enough, return vegetables to skillet and combine with ground beef over heat; if not, pour off ground beef into mixing bowl and stir together there.

Dip the matzah into warm water and cover loosely with damp paper towels. Let sit for a few minutes until softened. Grease a deep baking dish.

Gently press the softened matzah into the baking dish, making a single layer (overlapping as necessary). Spoon the meat and vegetables into the dish until full. Add another layer of softened matzah over the top, and brush with more oil of choice; if desired, garnish with a sprig of fresh thyme. Bake for about 20 to 25 minutes, or until top crust is crispy. Serve hot.

Cottage pie variation: If preferred, omit the matzah and instead prepare enough mashed potatoes to make a single layer over the top of the baking dish. Grease the baking dish, spoon the meat and vegetables in, press the mashed potatoes into a top layer, and brush or spray with oil of choice; if desired, garnish with a sprig of fresh thyme. Bake for about 20 to 25 minutes or until mashed potato layer is slightly browned. Serve hot.

—–

Sheet-Pan Chicken With Tomatoes and Beef Bacon (adapted from here)

Ingredients

1 chicken in parts or 1½ pounds boneless, skinless chicken thighs

½ teaspoon kosher salt, plus more as needed

9 whole unpeeled garlic cloves

2 tablespoons olive oil, plus more for drizzling

1½ tablespoons fresh lemon juice, plus more for serving

2 teaspoons sweet paprika

1-2 teaspoons smoked paprika

1 teaspoon fresh thyme

½ teaspoon dried parsley

1 tablespoon brown sugar

½ teaspoon ground coriander, or to taste

scant ¼ teaspoon ground cumin, or to taste

1 pint cherry tomatoes (preferably different colors), halved

4 ounces diced beef bacon

¼ cup (or more) chopped basil, parsley, and/or other fresh herbs, for serving

Freshly ground black pepper

Directions

Heat oven to 425 degrees.

Season chicken all over with salt, and place on a rimmed baking sheet.

Smash all the garlic cloves with the side of a knife and peel them. Finely grate or mince one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1½ tablespoons lemon juice, brown sugar and spices. Pour over chicken, tossing to coat.

Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter beef bacon on top.

Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and beef bacon, but don’t disturb the chicken.

Transfer chicken to plates. Stir the tomatoes and beef bacon around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and beef bacon over the chicken to serve.

—–

Carrot Kugel (adapted from here)

Ingredients:

5-6 cups chopped carrots, approximately 2 pounds

¼ cup honey or agave nectar

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 tablespoon orange rind

3 large eggs

¼ cup almond flour

Directions:

Steam carrots until soft, about 20 minutes.

In a blender or food processor, puree carrots, honey, nutmeg, cinnamon, orange rind, eggs, and almond flour.

Grease an 8x8 inch baking dish, and spoon carrot mixture in. Smooth out and sprinkle additional cinnamon over the top, if desired.

Bake at 350°F for 1 hour, until browned around the edges and solid in the center.

Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.

—–

Dairy-Free Chocolate Mousse

Ingredients:

10-12 oz. bittersweet chocolate chips (sugar-free if desired)

2-3 tbsp. hot water

1 tbsp. cocoa powder

1 tbsp. vanilla extract

6-8 jumbo eggs, whites and yolks separated

¼ cup sugar (or other granulated sweetener of choice)

Directions:

Melt chocolate with water, vanilla, and cocoa powder over low heat or in microwave. Remove and stir well until smooth.

Add the egg yolks to the chocolate, one or two at a time, mixing well after each one.

In a separate bowl, beat the egg whites until soft peaks form, then add the sugar and beat until stiff peaks form. Add the chocolate and mix well; the mixture will be liquidy.

Pour into serving bowl or into individual cups and refrigerate until set.  Serve cold. (Optional: spoon over sliced oranges, fresh berries, and/or sliced bananas.)

[6mayhem]

marinate that shit in sriracha and add it to a stir fry and something magical will happen (erection)

I. WANT. TOFU!!!!!!!

[riddlesnap]

Italicize what your muse likes. Bold what they love. Strikethru what they hate. Feel free to edit/add more options if relevant to your muse!

REPOST DON’T REBLOG

Taste Preferences

Sweet | Salty | Bitter | Savory | Sour | Spicy | Umami

Meat, Fish and Dairy

Bacon | Beef | Blood | Butter | Caviar | Cheese | Chicken | Clam | Crab | Cream | Duck | Eel | Eggs | Elk | Escargot | Frog | Game | Goose | Heart | Herring | Honey | Kidney | Lamb | Liver | Lobster | Meatballs | Meatloaf | Milk | Mussels | Octopus | Oily Fish | Oysters | Pork | Rabbit | Roe | Salmon | Sausage | Scallops | Sea Urchin | Shrimp | Squid | Tilapia | Trout | Tuna | Turkey | Venison | White Fish | Yoghurt

Fruit

Apple | Apricot | Avocado | Banana | Blackberry | Blackcurrent | Blueberry | Cantaloupe | Cherry | Coconut | Cranberry | Dates | Dragonfruit | Fig | Grape | Grapefruit | Kiwi | Lemon | Lime | Lychee | Mango | Melon | Orange | Papaya | Passionfruit | Pomegranate | Peach | Pear | Pineapple | Plum | Prune | Raisin | Raspberry | Starfruit | Strawberry | Watermelon

Vegetables, Spices and Grains

Arugula | Beans | Beetroot | Bell Pepper | Bok Choy | Broccoli | Cabbage | Carrot | Cauiliflower | Celery | Chilli Peppers | Cilantro | Cinnamon | Corn | Cucumber | Garlic | Ginger | Eggplant | Green Beans | Jalapeños | Kale | Lentils | Lettuce | Mint | Mushrooms | Mustard | Olives | Onions | Orzo | Paprika | Parsnip | Peas | Potatoes | Pumpkin | Radish | Rice | Spices | Soya | Spinach | Sprouts | Tofu | Tomato | Vanilla | Wheat | Zucchini

Drinks and Snacks

Ale | Bagels | Beer | Biscuits | Bread | Burger | Cake | Candy | Cereal | Chewing Gum | Chicken Nuggets | Chocolate | Chips | Coffee | Cola | Condiments | Cookies | Crackers | Curry | Dried Fruits | Fried Chicken | Fries | Granola | Gummis | Hot Chocolate | Hot Dog | Ice Cream | Jelly | Jerky | Juice | Kimchi | Mac n' Cheese | Marshmallows | Milkshake | Muffins | Nutella | Nuts | Pancakes | Pasta | Pastries | Peanuts | Peanut Butter | Pickles | Pie | Popcorn | Pretzels | Noodles | Oatmeal | Ramen | Rice Cakes | Rock Candy | Salted Caramel | Sandwich | Seeds | Soda | Spaghetti | Spirits | Sushi | Tea | Toast | Trail Mix | Water | Wine

Styles

Baking | Broiling | Casseroles | Frying | Grilling | Pickled | Raw | Roasts | Salads | Soups | Steaming | Stew | Stir Fry | Smoked

[morethansalad]

Vegan Lomo Saltado

“Lomo Saltado” is very popular in Peru – but did you know and it’s actually a combination of Chinese, Spanish, and Native Peruvian culture? The “Saltado” – which means stir-fry in Spanish – is prepared in a wok with soy sauce (Chinese), Red Wine, Garlic, Onions (Spanish), and Tomatoes, then served with Fries and Rice (all of which are classic Peruvian foods). Not only is this dish culturally diverse, but it has a great flavor profile too. This Vegan Lomo Saltado is the perfect combination of salty, sour, sweet, and bitter. Lomo Saltado is typically made with Beef, but we’re going to used sliced Portobello Mushroom Caps to give a great Umami flavor to the meal.

[sleepnoises]

So, vegetable & shrimp pasta recipe that I stole from one restaurant:

For a portion of this pasta, fry 3-4 small shrimp on vegetable oil of your choosing (I use smell-less sunflower) till it gets it's colour.

Then put on lower heat, throw in 30g of bell pepper and 30g of zucchini, both cut the way that I think is called julienne in english, and 10g red onion half rings. Brown them a little bit.

Add a few spoons of chicken stock if you have some, or water. As soon as it's absorbed throw in your pasta, I use udon but regular spaghetti will do.

Keep stirring and add 2-3 spoons teriyaki sauce and a spoon of garlic oil. Then add broccoli cut into smaller pieces.

Top up with a few halves of cherry tomatoes and a splash of sesame oil if you have that, and immediately put onto the plate.

Alternative shrimpless version of this I made with thin beef stripes, no broccoli and some mushrooms added with vegetables

shrimp thanks be upon ye

[fartemis-crock]

Italicize what your muse likes. Bold what they love. Strikethru what they hate. Feel free to edit/add more options if relevant to your muse!

REPOST DON’T REBLOG

Taste Preferences

Sweet | Salty | Bitter | Savory | Sour | Umami

Meat, Fish and Dairy

Bacon | Beef | Blood | Butter | Caviar | Cheese | Chicken | Clam | Crab | Cream | Duck | Eel | Eggs | Elk | Escargot | Frog | Game | Goose | Heart | Herring | Honey | Kidney | Lamb | Liver | Lobster | Meatballs | Meatloaf | Milk | Mussels | Octopus | Oily Fish | Oysters | Pork | Rabbit | Roe | Salmon | Sausage | Scallops | Sea Urchin | Shrimp | Squid | Tilapia | Trout | Tuna | Turkey | Venison | White Fish | Yoghurt

Fruit

Apple | Apricot | Avocado | Banana | Blackberry | Blackcurrent | Blueberry | Cantaloupe | Cherry | Coconut | Cranberry | Dates | Dragonfruit | Fig | Grape | Grapefruit | Kiwi | Lemon | Lime | Lychee | Mango | Melon | Orange | Papaya | Passionfruit | Pomegranate | Peach | Pear | Pineapple | Plum | Prune | Raisin | Raspberry | Starfruit | Strawberry- but bitch is allergic | Watermelon

Vegetables, Spices and Grains

Arugula | Beans | Beetroot | Bell Pepper | Bok Choy | Broccoli | Cabbage | Carrot | Cauiliflower | Celery | Chilli Peppers | Cilantro | Cinnamon | Corn | Cucumber | Garlic | Ginger | Eggplant | Green Beans | Jalapeños | Kale | Lentils | Lettuce | Mint | Mushrooms | Mustard | Olives | Onions | Orzo | Paprika | Parsnip | Peas | Potatoes | Pumpkin | Radish | Rice | Spices | Soya | Spinach | Sprouts | Tofu | Tomato | Vanilla | Wheat | Zucchini

Drinks and Snacks

Ale | Bagels | Beer | Biscuits | Bread | Burger | Cake | Candy | Cereal | Chewing Gum | Chicken Nuggets | Chocolate | Chips | Coffee | Cola | Condiments | Cookies | Crackers | Curry | Dried Fruits | Fried Chicken | Fries | Granola | Gummis | Hot Chocolate | Hot Dog | Ice Cream | Jelly | Jerky | Juice | Kimchi | Mac n' Cheese | Marshmallows | Milkshake | Muffins | Nutella | Nuts | Pancakes | Pasta | Pastries | Peanuts | Peanut Butter | Pickles | Pie | Popcorn | Pretzels | Noodles | Oatmeal | Ramen | Rice Cakes | Rock Candy | Salted Caramel | Sandwich | Seeds | Soda | Spaghetti | Spirits | Sushi | Tea | Toast | Trail Mix | Water | Wine

Styles

Baking | Broiling | Casseroles | Frying | Grilling | Pickled | Raw | Roasts | Soups | Steaming | Stew | Stir Fry | Smoked