Beef With Snow Peas Panlasang Pinoy

One of my major goals in 2016 is to be more purposeful in managing Kawaling Pinoy. I recollect the site has grown enough to be treated more a business concern than the hobby it started iii years ago. I have to acknowledge, I am not a very organized individual. Final year, I failed to keep better records of all my blog-related expenses and income and I am now scrambling like the dimwit that I am to gather together receipts, invoices, etc. for tax filling.

To save myself the same desperation next yr, I put together a comprehensive weblog planner and started to log in every single dime I spend to run the blog. The beauty of a more detailed system, I am able to smartly evaluate my spending patterns. I merely realized, I waste so much food it's beyond crazy! Food blogging does involve extensive recipe evolution which translates to increased food cost. Sometimes, information technology takes a few tries before I nail a recipe. Only most times, my wasting so much food is just from my lack of proper planning.

This year, I want to be more deliberate with how I develop recipes. From haphazardly cooking whatever, I've begun to plan my editorial calendar weeks ahead. Case in point, I bought a 4-pound chunk of sirloin final weekend to brand a beef and baby corn stir-fry. The dish requires only one pound and then I made beef tapa with the remaining sliced meat. I only needed about 8 to 10 pieces of snow peas for the stir-fry so I turned the remaining packet into this snow peas with shrimp stir-fry. I used the same sauce base for both of the stir-fry dishes merely by switching primal ingredients, I accept a whole new dish to enjoy!

Did yous brand this? Be certain to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

iv Servings

• ¼ cup light soy sauce I used Kikkoman
• ½ loving cup h2o
• ¼ loving cup oyster sauce
• 2 tablespoons Chinese cooking vino
• 1 tablespoon corn starch
• 1 tablespoon carbohydrate
• ¼ teaspoon pepper
• oil
• i pound snow peas ends trimmed
• 1 large carrot peeled and cut thinly in a bias
• 2 stalks celery cut thinly in a bias
• 12 quail eggs hardboiled and peeled
• 1/2 pound large shrimps peeled and deveined
• 1 onion peeled and sliced thinly
• 2 cloves garlic peeled and minced

• In a bowl, combine soy sauce, water, oyster sauce, Chinese cooking wine, cornstarch, sugar, and pepper. Stir until cornstarch is dissolved. Set up aside.

• In a wok or wide pan over medium heat, heat 1 tablespoon of oil. Add snow peas and cook for almost 10 seconds. Remove from pan and drain on paper towels. Add carrots and celery to pan and cook for about 30 seconds or until half done. Remove from pan and drain on paper towels. Add another tablespoon of oil to the pan, if needed. Add shrimps and cook for almost 2 to iii minutes or simply until color changes to pink. Remove from pan and bleed on paper towels.

• Wipe downwardly wok every bit needed. Add ane tablespoon oil. Add onions and garlic and melt until limp. Stir oyster sauce mixture to disperse cornstarch and add together to wok. Bring to a eddy. When it begins to thicken. add shrimps, quail eggs, celery, carrots and snow peas. Continue to melt for near 2 to 3 minutes or until shrimps, eggs and vegetables are heated through. Serve hot.

"This website provides approximate diet information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators."

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