Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, beef and cranberry chinese sticky rice. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Beef and Cranberry Chinese Sticky Rice is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Beef and Cranberry Chinese Sticky Rice is something that I have loved my entire life.
Cook rice in medium hot oil until it's golden brown. Add salt, water, bouillion cube,and soy sauce. General Tsao's chicken, beef and broccoli, shrimp lo mein — everyone has their go-to Chinese takeout order. But no matter what dish you prefer, there's one thing every fan of Asian cuisine can likely agree on: No meal is complete without a heaping serving of sticky rice.
To begin with this particular recipe, we must prepare a few components. You can cook beef and cranberry chinese sticky rice using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Beef and Cranberry Chinese Sticky Rice:
- Prepare 180 ml White rice
- Get 90 ml Mochi Rice
- Prepare 125 grams Beef thigh (for stew or steak)
- Take 35 grams Bamboo shoots cooked in water
- Make ready 100 ml Frozen mixed vegetables
- Make ready 2 Fresh shiitake mushrooms
- Prepare 20 grams Dried cranberries
- Get A
- Take 2 tbsp ┌Oyster sauce
- Prepare 1 tbsp │Sake
- Make ready 1/2 tbsp │Soy sauce
- Prepare 1/2 tsp └Salt
- Get 1/2 tbsp Sesame oil
A hot pot of steamy, deeply flavorful sticky rice means comfort food in kitchens around the world. Fried sticky rice is cooked from raw rice with a little bit of water and oil. It is made in a similar fashion to Italian risotto, constantly stirred with small amounts of liquid continually added. I remember loving fried sticky rice as a child, and I imagine it remains quite popular with kids.
Steps to make Beef and Cranberry Chinese Sticky Rice:
- Wash the white rice and mochi rice about 30 minutes before cooking.
- Cut the shiitake mushrooms and bamboo shoots into 5 mm chunks. Cut the beef into 1 cm chunks.
- Stir-fry the beef in the sesame oil until the beef changes color. Add the bamboo, shiitake mushrooms, mixed vegetables, and dried cranberries. Season with "A".
- Put Step 1 into the rice cooker and fill up to the 2 cup line with water. Top with the Step 3 mixture and cook as usual.
- Once cooked, mix up the rice, close the lid, and let steam for about 5-10 minutes to finish.
It is made in a similar fashion to Italian risotto, constantly stirred with small amounts of liquid continually added. I remember loving fried sticky rice as a child, and I imagine it remains quite popular with kids. Sticky rice with Chinese sausage is a staple on dim sum carts (you'll usually see it in overturned glass bowls–as little sticky rice "domes"), and it's actually very easy to make. This sticky rice recipe is similar to the sticky rice with chicken (lo mai gai) we already have on the blog, but less complex in terms of ingredients and. Asian sticky rice might look like regular old white rice, but it behaves quite differently — and that makes it perfect for certain recipes that are better when the rice clumps together.
So that’s going to wrap this up with this exceptional food beef and cranberry chinese sticky rice recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
