International Cuisine

Bokcoy Ca Sukiyaki

Monday, November 3, 2008

Bokcoy Ca Sukiyaki

Bokcoy alias SAWI spoons are popular.
To create a variation bokcoy processing, we now try cooking bokcoy ca Sukiyaki.
It feels .. siip it)

Source: Tabloid Cita Cinta

Category Cuisine: Asian Cuisine

Served To: 4 people

2 tablespoons vegetable oil
1 / 4 tsp sesame oil
2 cloves garlic, finely chopped
150 grams of beef for Sukiyaki *
200 grams bokcoy ANGEL **
1 tablespoon oyster sauce
1 tablespoon soy sauce salted
1 / 2 tsp pepper powder
1 / 2 teaspoon salt
100 ml water
1 / 2 teaspoon flour starch flour or corn flour, larutkan with a little cold water

* For Beef Sukiyaki, is thinly sliced beef with less fat, and is usually used to make hidangna Sukiyaki. If no, can be replaced with beef is sliced thin.
** Baby Bokcoy is bokcoy (SAWI similar shapes similar to the spoon) in size small. Can be replaced with green SAWI (caisim), kailan or younger.

How to prepare:

1. Heat the vegetable oil and sesame oil.
2. Stir-fry garlic until yellow.
3. Sukiyaki Add meat, cooking until stiff.
4. Enter bokcoy, colored fire, and cook until wilting.
5. Add spices and water, boil.
6. Pour the solvent starch, mixed to jell, lift.
7. Serve warm ..
It feels .. siip it)