Many people consider Mongolian Beef as the most popular Chinese restaurant take out dish in Australia and the United States. Chef traditionally prepare Mongolian beef using beef slices. Stir-fried with spring onion (scallions), ginger and garlic, in a savoury and pungent brown sauce. They make the sauce with soy sauce, …
Braising or stewing is a very popular cooking technique in Chinese cuisine. Often, simple braised dishes are classic home cooking one pot comfort food utilising meat like chicken, beef, seafood and vegetables. The main ingredient used for braising is often meat, slow cooked until the meat is soft and tender …
Soy sauce was originally invented in China during the 2nd century from “jiang”, meaning sauce. The use of soy sauce spread throughout Asian, main Southeast and East Asian. In time, light soy sauce called “jiangYou” has substituted the older style “jiang”, it is primarily made from fermented soy beans and …
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