Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes
Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is something which I’ve loved my entire life. They’re nice and they look fantastic.

When you heat mayonnaise, it starts separating. The mayonnaise oil is for stir-frying and the egg is for richness. Chayote is known by several names, including : labu Jipang (Central Java), manisa (East Java), lèjèt (Sunda) as well as Labu Siam (Jawa Barat).

To begin with this recipe, we must prepare a few components. You can cook asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes using 10 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:
  1. Make ready 1 Potato - little bit bigger than your palm (I used a spring potato)
  2. Take 1/2 - included core area Broccoli
  3. Prepare 1 tbsp Sakura ebi - cheap one is fine but without food coloring
  4. Get 1 tsp Finely chopped ginger
  5. Take 3 slice of garlic Finely chopped garlic
  6. Make ready [For seasonings]
  7. Prepare 4 squeezes Mayonnaise
  8. Prepare 1 less than 1 teaspoon Sugar
  9. Get 5 times drizzle over the frying pan Fish sauce
  10. Get 1 Coarsely ground black pepper

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Steps to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:
  1. This is all you need to prepare for this recipe: Blanch the broccoli. We'll use the stems for a nice crunch.
  2. Peel the broccoli stems with a slicer to the thickness of chopsticks.You do not need to boil these.
  3. Peel the potato and cut into strips also to the thickness of chopsticks. You do not need to soak it in water.
  4. 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.
  5. Pan-fry with oil from the mayonnaise The eggs in the mayonnaise adds richness.
  6. You can now add the broccoli stems and potatoes while the mayonnaise is still white.
  7. This picture is at the stir-frying stage. Can you see the oil from mayonnaise?
  8. 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.
  9. Fry until the dish is slightly browned. This is important. Fry until the mayonnaise starts to lose colour, become a fragrant brown.
  10. Drizzle fish sauce to the edge of the pan. Adjust the saltiness using fish sauce. You could add quite a lot.
  11. 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.
  12. Done. I recommend using lots of pepper - about three times more than usual.

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