This "clear" stir-fry has a stripped-down ingredient list, letting each individual fla- vor and texture shine.
Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.Transfer to a plate.. Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes.
Add the stock, mirin, soy sauce and star anise and bring to a boil.Return the meat to the pot, cover and transfer to the oven.Braise for 2 1/2 hours or until tender, turning once halfway through..
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil.Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes..
Transfer the roast to a plate.
Strain the cooking liquid into a bowl; discard the solids.You make this fantastic aioli,” he said.. Fieri—who has spent much of his career driving around to different casual restaurants trying burgers, so I think we can trust him—has a couple super simple suggestions that will elevate the burger experience.. “You slap it on a bun out of a plastic bag and you didn’t toast it?
You didn’t butter it?You’ve got to give it treatment,” he continued..
There you have it from the expert himself: Don’t skip toasting and buttering the bun before you put it on top of your burger.A toasted, buttery bun gives the burger an extra crunch and keeps it from getting soggy or mushy.