Steps to Make Favorite Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Perfect Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular 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 cook it.

This is so yummy! Just try it!! When you heat mayonnaise, it starts separating. The mayonnaise oil is for stir-frying and the egg is for richness. If you fry over high heat, this dish just smells like charcoal, so make sure to caramelize over low heat. Blanch the broccoli. Recipe by pegupepepe

Ingredients and spices that need to be Take to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:

1. 1 Potato - little bit bigger than your palm (I used a spring potato)
2. 1/2 - included core area Broccoli
3. 1 tbsp Sakura ebi - cheap one is fine but without food coloring
4. 1 tsp Finely chopped ginger
5. 3 slice of garlic Finely chopped garlic
6. [For seasonings]
7. 4 squeezes Mayonnaise
8. 1 less than 1 teaspoon Sugar
9. 5 times drizzle over the frying pan Fish sauce
10. 1 Coarsely ground black pepper

Instructions to make 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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