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Seconds: Stew Chinese

Seconds

Stew Chinese

Ingredients:

• 600 g bocconcini pork (to stew)
• fresh ginger soy sauce, cornstarch
• vinegar oil salt
• a Chinese cabbage (if you can not find the cabbage is fine)
• 200 g of sprouts beans (canned)

Degrease the stew of pork and cut into smaller pieces.

Place the pork marinated with soy sauce, vinegar, cornstarch and ginger slices. Must rest for at least half an hour.

marinating the meat is typical of Chinese cooking and makes meat (whatever) very tender.

Meanwhile, Chinese cabbage and cut into small pieces.

Put in a pot to cook with a little olive oil along with soybeans. Bake little, only time to soften slightly.

n a frying pan, heat oil and put the pieces to brown a little at a time.

Have to form a crust over the surface.

Then cook all the pieces together for 15-20 minutes, until the meat is well done also at the center.

Place cabbage and sprouts in a pan and then lay the meat in the center.

Serve hot.

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To Japan with love

participant the day of silence in support of the Japanese people ...

2009 Triad Binding Sale

Seconds: Middle Eastern meatballs with paprika or

Seconds

meatballs paprika or Middle Eastern

Ingredients:

• 600 g of meat
• minced 1 egg 3 tablespoons Parmesan
• salt 3 teaspoons ground red pepper (or more according to taste)
• parsley 1 teaspoon chives, bread crumbs
• soy sauce
• past tomato onion
• extra virgin olive oil in a mixer

pour the ground meat, egg, Parmesan cheese, salt, chives, paprika and plenty of parsley. Chop everything well until he has a nice soft texture.

Form small balls of dough (what I did is about 2 cm in diameter) and roll in bread crumbs.

Warm in a pan a little olive oil. Pour the meatballs and cook them well. Towards the end of cooking, add two tablespoons of soy sauce. and cook another few minutes.

Meanwhile prepare the sauce very quickly with chopped onion browned in oil Ages to add 300 ml of tomato puree. Cook for ten minutes.

Place the meatballs in the sauce and cook for another ten minutes.

To serve I thought I'd put three balls at a time into a toothpick, place in a bowl covered with their juice and plenty of parsley.

Very nice to look at and delicious to eat with a nice note hot and spicy Middle Eastern tone! ^ _ ^