Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
When you heat mayonnaise, it starts separating. The mayonnaise oil is for stir-frying and the egg is for richness. Other non-Asian recipes will be deleted.
Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:
- Prepare 1 Potato - little bit bigger than your palm (I used a spring potato)
- Make ready 1/2 - included core area Broccoli
- Prepare 1 tbsp Sakura ebi - cheap one is fine but without food coloring
- Get 1 tsp Finely chopped ginger
- Make ready 3 slice of garlic Finely chopped garlic
- Take [For seasonings]
- Take 4 squeezes Mayonnaise
- Take 1 less than 1 teaspoon Sugar
- Take 5 times drizzle over the frying pan Fish sauce
- Take 1 Coarsely ground black pepper
Fold in water, lemon juice, salt & cayenne. Serve at room temp; refrigerate leftovers for up to a week. All Asian inspired dishes and drinks (love you bubble tea) are welcome! This food board is for Asian food lovers and chefs who want to learn to make Asian food at home.
Steps to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:
- This is all you need to prepare for this recipe: Blanch the broccoli. We'll use the stems for a nice crunch.
- Peel the broccoli stems with a slicer to the thickness of chopsticks.You do not need to boil these.
- Peel the potato and cut into strips also to the thickness of chopsticks. You do not need to soak it in water.
- Squeeze four portions of mayonnaise into a pan - about the size of a mayonnaise cap. Heat the mayonnaise over low-medium heat. Add garlic, ginger and sakura shrimps. As the mayonnaise heats, it will start separating.
- Pan-fry with oil from the mayonnaise The eggs in the mayonnaise adds richness.
- You can now add the broccoli stems and potatoes while the mayonnaise is still white.
- This picture is at the stir-frying stage. Can you see the oil from mayonnaise?
- When the potato become translucent, turn up the heat to medium. Add the broccoli clumps, and when the broccoli is cooked, add sugar and fry.
- Fry until the dish is slightly browned. This is important. Fry until the mayonnaise starts to lose colour, become a fragrant brown.
- Drizzle fish sauce to the edge of the pan. Adjust the saltiness using fish sauce. You could add quite a lot.
- The saltiness from fish sauce depend on the brand. So taste as you add. Once you're satisfied, add coarsely ground black pepper and toss.
- Done. I recommend using lots of pepper - about three times more than usual.
This group board is currently closed. See more ideas about Recipes, Food, Asian recipes. Now add red pepper powder, turmeric (or curry powder if using), salt and stir to coat tofu and vegetables. If you're not keen to peel a pile of fresh shrimp, check your local market for pre-peeled, deveined raw shrimp. Add about a teaspoon of water at a time.
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