Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, stir fry carrot and cucumber in oxtail soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Stir Fry Carrot and Cucumber In Oxtail Soup is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Stir Fry Carrot and Cucumber In Oxtail Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
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To get started with this particular recipe, we have to prepare a few components. You can have stir fry carrot and cucumber in oxtail soup using 9 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Stir Fry Carrot and Cucumber In Oxtail Soup:
- Make ready 1 large carrots
- Get 1/2 tbsp dice shallots
- Make ready 1/2 tbsp dice garlic
- Take 1 1/2 tbsp oil
- Make ready 2 tbsp campbell oxtail soup
- Take 1/2 cup boiling water
- Prepare 1 large cucumbers
- Prepare 1 tsp worcestershire sauce
- Get 1/2 tsp salt
Meanwhile in a bowl mix all dry ingredients for dumplings. Add water a tablespoon at a time until dry mixture starts to come together & you. Stir in shallots, garlic, onion, carrot and celery; add salt to taste. Cook and stir until the vegetables have softened.
Instructions to make Stir Fry Carrot and Cucumber In Oxtail Soup:
- With oil saute dice garlic and shallot with carrot then add condensed oxtail soup with water then mix well and simmer in low heat for 7 minutes with covered lid
- Add seasoning then simmer another 1 minutes then add cucumber and off heat
Stir in the thyme, bay leaf, parsley and beef broth and reduced wine. Place the browned oxtail on top of the vegetables in a single layer then bring them to a boil on top of the stove. Place the lid on the Dutch oven and put it in the oven. Stir Fry Carrot and Cucumber In Oxtail Soup. Here is how you achieve that.
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