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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
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1MU SHU BEEF Empty MU SHU BEEF Mon Sep 23, 2013 8:33 pm

Chef Pipos Petre

Chef Pipos Petre
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Ingredients:


½ pound beef
½ cup water
1 tablespoon dark soy sauce
1 tablespoon plus 1 teaspoon hoisin sauce
1 teaspoon sugar
1 teaspoon oyster sauce
¼ teaspoon sesame oil
2 eggs, lightly beaten
¼ teaspoon salt
3–4 tablespoons oil for stir-frying
1 slice ginger, minced
½ cup mung bean sprouts, rinsed and drained

1. Cut the beef into thin slices. Marinate if desired.

2. Combine the water, dark soy sauce, hoisin sauce, sugar, oyster sauce, and sesame oil, and set aside.

3. Mix the eggs with ¼ teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, scramble the eggs and remove from the wok.

4. Add 2 more tablespoons oil. When oil is hot, add the beef and stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.

5. Add more oil if necessary. Add the ginger and stir-fry briefly until aromatic. Add the bean sprouts. Add the sauce and bring to a boil. Add the beef and the scrambled egg. Mix everything together and serve hot.

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