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Stir-Fried Beef and Potatoes (Bo Xao Khoai Tay)

Have dinner ready in 30 minutes or less with this easy stir-fry.

If you’re busy like me you often don’t have time to plan the week’s meals in advance.  As a result, you may find yourself roaming the grocery store aisles looking for inspiration and trying to figure out what to make that’s healthy and fast.  Well, the next time you come up short on meal ideas, give this recipe a try.  This Stir-Fried Beef and Potatoes dish is the perfect 30-minute meal.  From start to finish you can whip up this tasty stir-fry in 30 minutes or less.  My not-so-secret ingredient is frozen French fried potatoes.  They are really convenient and cut the prep time in half.  For even more time-savings, buy the beef already cut into thin strips.  Add a salad or a simple soup and dinner is ready.  Enjoy!


Watch the video below for instructions.


Ingredients

Meat and Marinade:

3/4 lb beef (flank or sirloin)

1/2 tsp minced garlic

1/2 tsp fish sauce

1 tsp oyster sauce

1 tsp vegetable oil

1/8 tsp ground black pepper


Sauce
:

3 Tbsp water

1 Tbsp oyster sauce

1 Tbsp soy sauce

1 tsp sugar

1/2 tsp cornstarch


Stir-Fry
:

1 Tbsp vegetable oil (for cooking potatoes)

3 medium potatoes or

1 1/2 lbs frozen French fried potatoes

1 tsp vegetable oil (for stir-fry)

1/2 tsp minced garlic

1/2 medium red onion

1 green onion

Directions

Cut beef into bite-sized slices.  In a medium bowl, add the sliced beef, minced garlic, fish sauce, oyster sauce, vegetable oil and ground black pepper.  Mix together working the marinade evenly into the meat.   Allow to marinate while continuing with the next steps.

In a small bowl combine water, oyster sauce, soy sauce, sugar and cornstarch.  Stir everything together and set sauce aside for now.

Cut the red onion into thin slices.  Cut green onions into 1-inch long strips.

If using fresh potatoes, remove the skin and then cut into strips about 3-inches long and 1/2-inch thick.  Boil the potatoes for 5-6 minutes on the stove.  Alternatively, place the potatoes in a bowl and cover with water.  Cover the bowl with plastic wrap and microwave on High for 5 minutes.  Drain the potatoes in a colander.

If using frozen potatoes, thaw at room temperature or in the microwave.

Heat a large wok over High heat and when hot add 1 Tbsp vegetable oil.  Add the potatoes and pan-fry for 7-8 minutes or until they are golden brown.  Transfer to a clean plate.

Heat the same wok over Medium High heat and when hot add 1 tsp vegetable oil and the minced garlic.  Stir-fry for 15 seconds.  Add the red onions and stir-fry for 1 minute.  Add the beef and stir-fry until it’s slightly pink, approximately 2 minutes.  Add the potatoes and sauce.  Toss together combining everything well.  Cook for another 2-3 minutes or until beef is cooked to your preference.

Turn off the heat, freshly ground black pepper and green onions.

Serve hot!

Yields: 4 servings

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Yampi Root/Yam Soup (Canh Khoai Mo)

Yampi Root/Yam Soup with Shrimp (Canh Khoai Mo) -- a hearty soup that is full of flavor and texture.I’ve always been fascinated by the creamy, silkiness of this soup.  The fact that this unique slippery texture comes from a root vegetable is equally intriguing.  What exactly is this mysterious vegetable?  My research tells me this vegetable, called the Yampi Root, is a tuber in the yam family.  It’s called by many different names and often confused with similar root vegetables.  Because of the frequent mix-ups, it’s often just generically called a yam.  As with many root vegetables there are endless varieties.  With this particular vegetable, it’s best to know what you’re looking for when shopping for it rather than asking for it by name.  (In the video, I show you how to identify it amongst the mountains of other root vegetables.)

In Vietnamese, this vegetable is called “khoai mo” , “khoai” means root vegetable and “mo” means fat so it would be roughly translated as “fatty root vegetable”.  At my house, we call this dish “Slippery Potato” soup.  Fortunately for us, we are not eating fat or anything close to it.  Yampi root is deliciously hearty and when made into a soup the starchiness serves as an instant thickener so we don’t need to add heavy creams or sauces.  I’ve only ever had yampi root prepared as a soup and because the combination is so good I’ve never deviated from it but I imagine it would taste great cooked and then mashed,  added to a stew or even pan-fried or deep-fried.  I hope you’ll give this recipe a try and let me know what you think!

Watch the video below for instructions.

[fbshare url=”http://youtu.be/cbdtG9Ql-_c” type=”button” float=”right”]

Ingredients

2 green onions
1 small bunch rice paddy herb or cilantro
6 oz shrimp, peeled and deveined
1 lb yampi root
1/4 tsp sugar
1/4 tsp salt
2-14 oz cans chicken broth
1 tsp fish sauce
1/8 tsp ground black pepper

Directions

Finely dice green onion tops (green stems).  Set aside in a small bowl.  Dice remaining green onion bottoms (white portion) and set aside in a separate bowl.  Coarsely chop rice paddy herb and add to green onion tops.  Toss together and then set aside for now.

Coarsely chop shrimp and add to bowl with green onion bottoms.  Add the sugar, several dashes of ground black pepper and salt.  Combine everything together and set aside for now.

Using a vegetable peeler, remove the skin from the yampi root.  Use a paring knife to remove any deep spots or remaining skin.  Rinse with cool water and pat dry.  Grate the vegetable using a coarse blade.  Leave about a 1-inch section of the root remaining.  Cut this section into small pieces.

In a medium saucepan, add the chicken broth and bring to a boil.  Add the yampi root pieces, cover the pot and simmer for 5 minutes.

Add the grated yampi root and stir together.  Cover and simmer for 10 minutes.  Every few minutes stir the soup so it doesn’t stick to the bottom of the pan.

Add the shrimp and combine with the soup.  Turn off the heat.  Stir the soup for 1 minute until the shrimp is cooked.  If the soup is too thick, add some water.  Add fish sauce and combine.  Add 2 Tbsp of the green onions and herb mixture.  Stir together.

Just before serving, sprinkle more fresh greens and ground black pepper on top.

Yields: 4-6 servings

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