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This is a delicious asian-western-stir-fry-thing I like to make with vegetables that I have left from other cooking escapades. The only consistent thing about it is the seasoning. I just use a mix of light and dark soy sauce, some sherry, a lot of ginger, scallions and chile. Which is nothing new, but I still thought I would share it.
This is a perfect quick lunch, you can prepare the day or evening before you actually want to cook and eat it. Plus it’s foolproof and delicious. I know it’s not actual, traditional gyros, but the taste definitely comes out pretty much close to the original and I mean… Who own’s one of those Gyros Rotisseries?!
“Rinderroulade” is a dish all german kids and adults know very well. Usually served with red cabbage (simmered with apple, red wine and bay leaf) and depending on where you live potatoes, mashed potatoes, dumplings or in my case spaetzle. It’s just one of those dishes your grandma, mother or any other relative serves to you and you just can’t help but love it. Actually the reason why I was cooking this today was that my girlfried, who is living with me, was feeling homesick and this is one of the dishes that remind her a lot of Swabia, the part of Germany she comes from.
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  I’m Benjamin Emmanuel, a 21 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...    |
   
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