Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:
- Take 1 Potato - little bit bigger than your palm (I used a spring potato)
- Prepare 1/2 - included core area Broccoli
- Prepare 1 tbsp Sakura ebi - cheap one is fine but without food coloring
- Make ready 1 tsp Finely chopped ginger
- Get 3 slice of garlic Finely chopped garlic
- Get [For seasonings]
- Make ready 4 squeezes Mayonnaise
- Prepare 1 less than 1 teaspoon Sugar
- Get 5 times drizzle over the frying pan Fish sauce
- Get 1 Coarsely ground black pepper
Steps to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:
- This is all you need to prepare for this recipe: Blanch the broccoli. We'll use the stems for a nice crunch.
- Peel the broccoli stems with a slicer to the thickness of chopsticks.You do not need to boil these.
- Peel the potato and cut into strips also to the thickness of chopsticks. You do not need to soak it in water.
- Squeeze four portions of mayonnaise into a pan - about the size of a mayonnaise cap. Heat the mayonnaise over low-medium heat. Add garlic, ginger and sakura shrimps. As the mayonnaise heats, it will start separating.
- Pan-fry with oil from the mayonnaise The eggs in the mayonnaise adds richness.
- You can now add the broccoli stems and potatoes while the mayonnaise is still white.
- This picture is at the stir-frying stage. Can you see the oil from mayonnaise?
- When the potato become translucent, turn up the heat to medium. Add the broccoli clumps, and when the broccoli is cooked, add sugar and fry.
- Fry until the dish is slightly browned. This is important. Fry until the mayonnaise starts to lose colour, become a fragrant brown.
- Drizzle fish sauce to the edge of the pan. Adjust the saltiness using fish sauce. You could add quite a lot.
- The saltiness from fish sauce depend on the brand. So taste as you add. Once you're satisfied, add coarsely ground black pepper and toss.
- Done. I recommend using lots of pepper - about three times more than usual.
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