beef with brccoli healthy vegan recipe

beef with broccoli picture

beef with green broccoli

beef with broccoli fry

Beef with Broccoli

(The secret to this popular restaurant dish is to marinate
the beef in a bit of oil)

Serves 3 to 4

Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:

1. 1 egg
2. 1/3 tsp (1.5 mL) salt
3. 1 Tbsp (15 mL) cooking wine
4. 1 Tbsp (15 mL) cornstarch
5. 2 Tbsp water
6. 1 1/2 Tbsp (20 mL) oil
7. 1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
8. 1 cup (250 mL) cooking oil
9. 2 1/2 Tbsp (30 mL) oyster sauce
10. 2 Tbsp (25 mL) light soy sauce
11. 3/4 Tbsp (10 mL) dark soy sauce
12. 1 Tbsp (15 mL) sugar
13. a few drops of sesame oil
14. 2 cloves garlic, crushed
15. 1/2 cup (125 mL) chicken broth
16. 2 Tbsp cornstarch (if desired)
    

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the
vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations:

*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

Vegetarian Eight Treasures

The Chinese believe eight is a lucky number.

Ingredients:

3 pieces spicy pressed bean curd
4 dried mushrooms
50 grams (3 1/2 tablespoons) carrot
75 grams (5 1/4 tablespoons) wheat gluten (a meat substitute available
in Asian markets)
50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
75 grams (5 1/4 tablespoons) string beans
1 red chili
1/4 cup peanuts, or as desired
1 garlic clove
1 shallot
1 1/2 tablespoons hot bean paste
1 teaspoon rice wine

Seasoning:

1/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon hoisin sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
pepper - a few shakes
50 ml (just under 1/4 cup) water
Oil for deep-frying and stir-frying


Directions:


Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning.
Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili.
Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.Boil the peanuts in boiling water for about 2 minutes. Cool.
Peel the skin and set aside.
Heat the wok and add oil for deep-frying. When oil is ready,deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball. Parboil the carrots and string beans for 1 minute. Drain.
Heat wok and add oil. When oil is ready, add the garlic shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked,then add the rice wine and seasoning.
Turn off the heat, mix in the peanuts, and serve.

Learn the secret why Chinese women don't put on weight and the secret

China's been keeping for 400 years.

Can tea really help you lose weight? According to Jesse Willms, the establishment weight loss industry doesn't want you to know about a cheap and easy way to lose weight without relying on expensive products and programs.
Wu-Yi Tea, which has been used in Asian culture for hundreds of years,is an alternative to some of the other diet products out today.

According to Mr. Willms you can lose significant weight in the matter of a couple months with the help of Wu-Yi Tea, along with proper exercise and diet. The testimonials on his website show people who have lost 20-30 pounds, or even more. That's certainly a lofty claim. Wu-Yi does note that those individuals were compensated for their weight loss, they are not actors or models, and they can verify their weight loss claims.
You may be wondering how a simple tea can be such a powerful weight loss tool. What are the claims really all about? Wu-Yi is said to have a high natural concentration of polymerized polyphenols. These compounds have been clinically proven to activate enzymes that cause the breakdown of fat. They also improve your metabolism to help
speed up weight loss. It is recommended that you drink two cups of Wu-Yi Tea every day and stick to a diet and exercise regimen. You can then lose weight due to increased metabolism and blocking the fattening effects of carbohydrates.

PRO

    * If you are a coffee drinker, this can be a way to lower your caffeine intake
    * Clinical trials supporting Wu-Yi Tea's fat burning abilities
    * Claims to be more effective than Green Tea
    * Promotes healthy diet
    * Promotes exercise
    * Does not contain calories, carbs or fat
CON

    * Has some caffeine, only slightly less than what is in a cup of coffee
    * Website is cumbersome and maybe even a little ambiguous, since pricing info is not readily available 

DIET and NUTRITION

You are advised to drink the Wu-Yi Tea twice each day and include a sensible diet and moderate exercise. There are no actual foods or recipes, only the recommendation to not eat after 7:30 p.m. and to drink eight asses of water a day.



EXERCISE

Mr. Willms' website recommends some exercise along with drinking your Wu-Yi Tea. These exercises include going for a 30 minute walk, swimming, or cycling at least three times a week.

EXPENSE

A free trial is available, with a $4.95 shipping and handling fee, but you don't get the price of the Wu-Yi Tea until you sign up. You are also offered a 60-day money-back guarantee.


CONCLUSION

The Wu-Yi Tea website is not visually appealing and looks somewhat skeptical.

You have to really search for price information, and you get nothing unless
you go through with the sign-up process.

The Wu-Yi Tea claim is that you can lose up to 30 pounds or more by drinking Wu-Yi Tea. Of course, their recommendations to follow a sensible diet and exercise program will also contribute to your weight loss. As with most
supplemental products, don't expect a miracle, but possibly a positive
small addition to your overall weight loss efforts.

French Food

burgundy snail

french burgundy snail is most popular in paris, the Burgundy Snails has a subtle taste, slightly grassy which deserves not to be drowned under a ton of garlic like one too often tends to do it, still today.

ingredients:

1 pound 6 ounces, preferable high-fat European-style, cut into large pieces
1 cup fresh parsley leaves, finely chopped
8 cloves garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
2 tablespoons almond flour
1 tablespoon fine sea slat
1 tablespoon freshly ground white pepper
3 tablespoons Pernod
48 snail shells, cleaned
48 very large canned Burgundy snails, drained

Prehear oven to 400°F. Using a table knife, push 1 teaspoon of the seasoned butter deep into each snail shell, stuff a snail into each shell, and use the remaining butter to fill shells to the rim. Set 12 shells, butter side up, in 4 individual gratin dishes or all of them in a 10½ X 12 inch baking dish.

beouf bourguignon

ingridients:

1 Kg Chuck Steak* cut into 100gm cubes (about 4 inches) 

Large carrot roughly chopped

Large onion chopped 

Two fresh bay leaves  

Two cloves garlic crushed in their skins 

Two cloves  

One bottle robust red wine  

Ten black peppercorns 

Tablespoon Madeira 

Beurre manie (teaspoon flour and teaspoon butter mashed together)  

Tablespoon butter 

Chopped parsley  

Olive oil 

Put the pieces of beef in a large glass bowl and add the next seven ingredients making sure that the beef is covered. Cover the bowl and allow to marinate for 24 hours. Add the drained vegetables from the marinade to the casserole and brown those too and then pour in the wine marinade. Bring the liquid to a gentle simmer and pile the meat back in. The meat should be entirely covered by liquid. If not add a little beef stock or more red wine if you have a bottle handy, bring back to a simmer and place in a low oven (140°C) for three hours.

confit de canard

Confit de canard (preserved duck) is another of those things that is often almost impossible to get outside of France, but in France weighs down the supermarket shelves. It is usually bought in tins containing four - six portions of duck, preserved in goose fat. Confit de canard is essentially duck that has been cooked by simmering in oil for a while, then preserved in goose fat.

chinese food recipes and method

egg bubble soup

Ingredients:

4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG

Method:

Heat the oil in a work over low heat to about 350oF (175oC),
or until a piece of scallion green sizzles and moves around
when dropped in the oil.

Add the eggs and fry until the egg solution bubbles but has
not yet begun to brown. Add 4 cups (1 liter) of water. Stir
in the salt, MSG, and pepper. Simmer until fragrant. Pour
the soup into a tureen, sprinkle with scallions, and serve.

mini spring roll

(Made with mini spring roll wrappers)
Yield: 20 Spring Rolls

Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches
(11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons
water

4 cups (32 fl oz/1 L) vegetable oil for deep-frying

Method:

Mix together the cornstarch, oyster sauce, soy sauce, and
chicken stock. Set aside.

Heat wok and add 1 tablespoon oil, swirling down the sides
of the wok. When oil is ready, add garlic and ginger,
stir-frying until fragrant (approximately 1 minute). Add
the ground pork, chicken, and shrimp. Stir-fry until they
change color (approximately 3 minutes). Remove the
ingredients from the wok and set aside.

Add 1 tablespoon of oil to the wok. When hot, add, in the
following order, the celery, carrot, water chestnuts,
scallions, and cabbage. On high heat, stir-fry the
vegetables until they have softened (approximately
2 minutes). Add the cornstarch/oyster sauce mixture. Bring
the ingredients to boiling, and then reduce the heat to
medium and continue cooking to allow the sauce to thicken
(between 1 and 2 minutes). Remove the wok from the heat.
When the ingredients have cooled add the pork mixture,
stirring it in to mix well. Add the sesame oil.

Wrappers: Mix together the cornstarch and water. Carefully
wet the edges of the spring roll wrapper with the
cornstarch/water mixture. Mound 1 tablespoon of filling in
the center. Roll the wrapper up diagonally, folding in the
sides. Repeat until all the spring rolls are made.

Heat the 4 cups of oil in a wok, using a deep-frying
thermometer to determine when the temperature reaches 375
degrees F (190 degrees Celsius). (If you don't have a
deep-fry thermometer, just stick a bread cube in the oil -
when it sizzles and turns a golden color, the oil is hot
enough). Cook each spring roll until it turns golden brown,
in batches of 4 at a time. Remove and drain on paper towels.
Serve hot.

spicy chiken wings

Spicy Chicken Wing

Ingredients:

1 kg chicken wings (mid-joint)
5 TB salt
Freshly Ground Black Pepper

Method:

Clean wings and marinate with 3 TB salt, the longer the
better (the wings can be prepared in advance and frozen).
Line the wings on a baking tray, and sprinkle with remaining
2 TB salt and freshly ground black pepper. Bake at 230
Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once. Serve with dipping sauce.

Dipping Sauce: Mix ketchup with a bit of honey and tabasco
sauce.

beef and tofu

Ingredients:

1 c Beef broth
1 tb Cornstarch
2 tb Water
1 t Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2" cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced

Method:

1. Bring broth to a boiling medium sauce pan.Combine
cornstarch and water in a small bowl, set aside.
2. Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink, breaking larger pieces with a wooden spoon.
3. Add garlic and Chinese cabbage, cook about 1 minute.
4. Reduce heat and add broth mixture, stir until thickened.
5. Add tofu, gently stir until heated, about 1 minute.
6. Spoon tofu mixture over rice and garnish with green onions.

almond chiken

Ingredients:

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Method:

1. Pat chicken dry with paper towels. Cut into strips 1/2"
wide by 3" long.
2. Stir soy sauce, rice wine, chicken stock, sugar,
cornstarch, ginger, and garlic together.
3. Place chicken in marinade, turning to coat. Marinate at
least one hour, turning chicken after half an hour.
4. Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
5. One by one, dip chicken pieces in egg and roll in almonds
to coat.
6. Let almond coated pieces set 15 minutes. Heat oil to 350.
Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350
between batches.
7. Drain on paper towels and serve at once.



Chinese food is not only full of delicious flavours ¨C it
can be a healthy option too. If you're eating in a
Chinese restaurant, buying from a takeaway, or cooking at
home, remember to go for lower-fat options.

You could choose dishes such as steamed fish, chicken chop
suey and Szechwan prawns. Lower-fat options include anything
boiled or steamed, such as steamed fish and plain rather
than fried rice. And for a healthy choice, it's best to
avoid anything in batter because these foods are high in fat.

Steaming rather than deep-fat frying really cuts down on fat.
Traditionally, Chinese food was cooked in small bamboo
steamers, but it's easy to steam food if you're cooking at
home. If you haven't got a steamer, try putting the food in
a sieve over a pan of boiling water. The great thing about
steaming is that you don't need to add any fat, and steamed
vegetables keep their natural flavour and nutrients.

Stir-frying, another traditional Chinese cooking method,
can also be a healthy way to cook. Ideally you should use a
wok, but any large pan will do. You only need to use a very
small amount of oil and the food cooks quickly. This means
the food is low in added fat and it retains more nutrients
because the cooking time is shorter. So, if you're cooking
up your own stir-fry, you'll end up with a meal that's tasty,
nutritious, ready quickly, and you'll only have one pan to
wash!

Stir-fries typically contain a good selection of vegetables
and a moderate amount of lean meat or other protein, and
they're usually served with a large portion of rice or
noodles ¨C which is a great combination for a healthy diet.