INGREDIENTS
- For 4 servings.
- .
- -400 Gr of loin or chorizo steak.
- -1 Spoon of grated ginger.
- -1 Spoon of grated garlic.
- -1 chili or rocoto or jalapeño.
- -1 Spoon of olive oil.
- -400 gr of peeled potatoes.
- -50 g of corn starch.
- -1 Oil for frying.
- -100 gr of beans.
- -1 onion.
- -50 gr of contemporary Hongos shitake, zetas, paris.
- -1 Pink bell pepper.
- -200 gr of Soy Sprouts.
- -10 gr of sesame seed.
- -100 gr of roasted peanuts
- Candy and bitter sauce:
- -Corn Starch (Maizena)
- -100cc of vegetable inventory
- -Rice wines or Sake, or white wine.
- -Sugar.
- – Soy sauce in a knob.
- -Salt, Pepper, Ajinomoto.
- -Sesame oil to style.
1.For the chorizo steak: Reduce into skinny slices and marinate with the marinade for a couple of minutes and put aside.
2.For the greens: Reduce into rectangles or rhombuses of roughly 2×2 cm.
3.In a wok with loads of scorching oil (170º), fry the rice noodle for a number of seconds and put aside.
4.For the crocate potatoes: take the potatoes and use a grater to chop them into julienne strips, and place every thing in a bowl with a bit of cornstarch.
5.In a wok with corn oil, place the potatoes on one basket, after which place the opposite basket and fry.
As soon as cooked, take away.
6.Cooking: Take a wok and add a bit of oil. As soon as it is rather scorching, sauté the marinated chorizo steak, the beans lower on the bias, then the onion with the peppers and mushrooms, then glaze with the wine.
7.Lastly season with salt, pepper, ajinomoto or sugar, soy sauce.
Combine with cornstarch and add a number of drops of sesame oil.
Serve on a mattress of crispy potatoes, and place the tenderloin with sesame seed on prime.
ENJOY NOW!.
