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Pork Fried Rice

Ingredients: 2 cups cooked rice (day-old or cold rice works best) 8 oz pork (cut into small bite-sized pieces) 2 tbsp vegetable oil (for frying) 2 eggs (beaten) 1 small onion (diced) 2-3 cloves garlic (minced) 1 cup frozen peas and carrots (or other mixed vegetables) 3 tbsp soy sauce (or to taste) 1 tbsp oyster sauce (optional, for extra umami flavor) 1 tsp sesame oil (for a finishing touch) 2 green onions (chopped, for garnish) Salt and pepper to taste Instructions: Prepare the pork : Season the pork with a little salt and pepper. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and fully cooked (about 5-7 minutes). Remove and set aside. Cook the eggs : In the same skillet, push the pork aside or remove it. Add a bit more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook. Once done, set them aside. Sauté the vegetables : Add the remaining oil to th...
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Beef Stew with Carrots and Potatoes

 Ingredients:

  • 2 lbs (900g) beef stew meat, cut into bite-sized chunks
  • 3 tablespoons all-purpose flour (for coating beef)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and cubed
  • 2 stalks of celery, chopped
  • 3 cups beef broth (or water with beef bouillon)
  • 1 cup red wine (optional, can replace with more broth)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme)
  • 1 teaspoon dried rosemary (or 2-3 sprigs of fresh rosemary)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar (optional for extra flavor)
  • Fresh parsley, chopped (for garnish)


Instructions:

  1. Prepare the beef: Pat the beef chunks dry with a paper towel. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.

  2. Brown the beef: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches (don’t overcrowd the pan) and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

  3. Sauté the aromatics: In the same pot, add the chopped onion, garlic, and celery. Sauté for about 4-5 minutes, until softened and fragrant.

  4. Deglaze the pot: Add the red wine (if using) and scrape up any brown bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.

  5. Add the tomato paste and seasonings: Stir in the tomato paste, bay leaves, thyme, and rosemary. Let the tomato paste cook for 1-2 minutes to deepen the flavor.

  1. Add beef and broth: Return the browned beef to the pot, along with the beef broth and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.

  2. Add vegetables: After the beef has simmered, add the carrots and potatoes. Stir them into the stew, cover, and continue simmering for another 30-40 minutes, until the vegetables are tender.

  3. Final touches: Taste and adjust seasoning with salt and pepper. If desired, add balsamic vinegar for an extra depth of flavor.

  4. Garnish and serve: Remove the bay leaves and any sprigs of fresh herbs. Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over mashed potatoes.

Tips:

  • Slow Cooker Version: After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Thicker Stew: If you prefer a thicker stew, you can remove 1/2 cup of broth, whisk in 1 tablespoon of cornstarch, and stir it back into the stew in the final 10 minutes of cooking.
Ntive benner
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