0

Food Can Be Pretty

Beech Mushrooms

Beech Mushrooms

Not another recipe post but it’s coming I promise. For now share in the beauty of these beech mushrooms. Saw these at the grocery store and I had to take a picture because they were the prettiest mushrooms I had ever seen.

Advertisements
0

Beef Bavette with Tomatoes and Thick-Cut Potatoes

DSC00422

Fresh Ingredients

Small bowls of ingredients

Small bowls help keep everything organized and neat.

DSC00390 - Copy

I find most of the sauces I use at Wegman’s. Their international aisle is well stocked, but Global Foods seems to have everything!

DSC00512

DSC00419

Firm tofu works best for frying.

I always try to begin with a good preparation of the ingredients, no need in having to search for things in the kitchen once the cooking begins.

DSC00432

DSC00476

Ready to eat!

Even before this recipe I’ve always been in love with frying tofu. I find it goes well with vibrant meals and this one is no exception. Easiest way is to use firm tofu, make sure it is as dry as possible, coat with corn starch and fry until crispy. Dip in a sweet chili sauce such as Maggi Sweet Chili Sauce or make your own sauce.

DSC00465

French Fries

The one thing I thought was unusual with this recipe was including french fries. I’ve never made french fries in a wok!

DSC00446

Corn starch and some salt and pepper before cooking.

DSC00479

Into the wok

DSC00482

Skirt steak also known as beef bavette

DSC00483

Jalapeños and garlic

Here comes the flavor!

DSC00489

Oyster sauce on the tomatoes

DSC00499

Some scallions

DSC00501

And then the veggies! The french fries look so weird added into the mix but from what I have read, steak with french fries is very popular in Vietnam, and this recipe came from my very first Vietnamese cook book.

DSC00508

Everything back in the wok

DSC00511

Glamour shot!

Add the beef back in.

DSC00517

On the plate and ready to eat.

DSC00516

Lets eat! I hope to try more recipes from this cookbook.

This recipe is adapted from the book Vietnamese Home Cooking by Charles Phan. Copyright © 2012 by Charles Phan