ខ្ញុំចូលចិត្តម្ហូមអារហារឆា ។ សាច់ដែលខ្ញុំចូលចិត្តបំផុតសម្រាប់អាហារប្រភេទនេះ គឺ សាច់គោ និង សាច់មាន់ ជួនកាលខ្ញុំប្រើប្រាស់សាច់ត្រី (fish fillet) ផងដែរ ។ ខ្ញុំប្រើចង្រ្កានអគ្គីសនី និង ចង្ក្រានហ្គាសសម្រាប់ចម្អិន អាហារ
I like stir fry dishes. The preferable meats that I use for stir fry are beef and chicken but occasionally I also use fish fillet as well. I use electric hot top and for cooking portable gas stove for cooking
ខ្ញុំបានស្វែងរកព័ត៌មានជំនួយអំពីរបៀបចម្អិនសាច់គោ ហើយបានរកឃើញព័ត៌មានជំនួយមួយ ដែល ប្រហាក់ប្រហែលគ្នានឹងរបៀបចម្អឹនរបស់ចុងភៅម្នាក់នៅភោជនីយដ្ឋានចិនដ៏ល្បីល្បញមួយ នៅទីក្រុង ស៊ីដនី (Sydney) ប្រទេសអូស្ត្រាលី (Australia) ។
I have been searching for tips on how to cooking stir fry beef and found one in which is similar to one I saw on TV by a chef at one of the top Chinese restaurant in Sydney, Australia.
អាថ៌កំបាំង គឺ នៅក្នុងរូបភាពខាងក្រោម - the secrets are in pictures below
|ប្រឡាក់ចំណិតសាច់គោជាមួយគ្រឿងទេសជាមុន - marinate the beef slices in advance|
|បំពងសាច់ចណឹតនោះជាមុន - quick deep fry|
អត្ថបទ និង រូបភាពខាងក្រោមដងស្រង់ពី "Chinese Broccoli Beef Noodle Stir Fry"
Chinese broccoli should be almost all stem and green leaves. Look for Chinese broccoli with minimal open flowers (lots of open white flowers means that the Chinese broccoli is past its prime and bitter.
You can also tell from the cut stems if the Chinese broccoli will be perfect or too old. See the bottoms of these cut stems? It’s milky-translucent and smooth. If the bottoms of the stem have a hard white circle in the middle (instead of smooth, milky and translucent) it will probably be past its prime and taste tough and bitter.
Photo below is Chinese Broccoli…see the beautiful stem-bottoms?
For this Broccoli Beef Noodle Stir Fry recipe, you can use ANY type of noodles. Really, spaghetti noodles are fantastic in this dish. I happened to have Japanese style egg-noodles, so that’s what I used! Cook your noodles according to package directions.
While the noodles are cooking, marinate the beef slices in soy sauce, cornstarch, sugar, oyster sauce and rice wine. If you don’t have rice wine, use dry sherry or any dry white wine will do. The sugar and the oyster sauce will help the meat caramelize.
You want beautiful, carmelized meat in your stir fry?
Here’s the secret. DO NOT CROWD THE MEAT! Single layer, ladies and gents!
Once you add it to the wok or frying pan, LEAVE THE THING ALONE. Resist the temptation to shake, move it around or flip…until the first side has a chance to caramelize. Then flip.
See the nicely caramelized bits?
Once the meat finishes cooking, remove to a plate. Now it’s time for Chinese Broccoli (Gai Lan).
Stir fry for a minute, scooping up the oils at the bottom of the wok all over the Chinese Broccoli. Bathe the oil over the Chinese Broccoli.
Now turn heat down, add 1/4 cup of water or browth and cover to let steam.
A couple of minutes later…test the Chinese Broccoli to see if done! A knife should pierce easily into the steam.
Now its the cooked noodles turn to take a bath in the sauce.
See it absorb all the juicy bits?
Now return the beef and broccoli to the wok and serve!!