In a wok, heat sesame oil over medium-high heat. Add minced ginger and garlic, sauté until fragrant. Add cubed tofu and stir-fry until golden brown. Add broccoli, carrots, and bell peppers. Cook until vegetables are tender-crisp. Pour soy sauce over the stir-fry and toss to combine. Serve over cooked rice.
In a wok or skillet, heat sesame oil and sauté minced garlic, grated ginger, and red pepper flakes until fragrant. Add shrimp and cook until they turn pink and opaque. Stir in asparagus pieces and cook until crisp-tender. Pour soy sauce over the stir-fry and toss to combine. Serve this quick Shrimp and Asparagus Stir-Fry over cooked noodles or rice.
Equipment 6QT Pressure cooker Instructions Rinse goat meat with vinegar and water. Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight. Remove onion and garlic from goat and set aside. Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté. Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure. Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
1. Steps for the Meat: Roast meat over medium heat for 50 minutes and salt it as you turn it. 2. Steps for Ugali: Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand. 3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. 4.Remove from heat and allow to cool. 5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve. 6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl. 7. Serve and enjoy!
In a glass, muddle lime wedges with granulated sugar to release the juice. Fill the glass with ice cubes. Pour cachaça over the ice and stir well. Sip and enjoy the refreshing taste of the Brazilian Caipirinha! Adjust sugar and lime to suit your taste preferences.
In a saucepan, combine sweetened condensed milk, cocoa powder, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the pan. Let the mixture cool. Grease your hands with butter and roll into small balls. Coat the brigadeiros in chocolate sprinkles. These Brazilian Chocolate Brigadeiros are a delightful sweet treat!
In a bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch to create the sauce. In a wok, stir-fry thinly sliced beef until browned. Remove from the wok. Stir-fry broccoli florets, minced garlic, and minced ginger in the same wok. Add the cooked beef back to the wok and pour the sauce over the mixture. Stir until everything is coated and heated through. Serve over cooked white rice.