T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ginger powder (5 mls)
1 tsp garlic powder (5 mls)
1 tsp cayenne pepper (5 mls)
- Mix well.
- Cut meat into 1 inch thick strips (2-2.5 cm thick), any length.
- Cover meat/mushrooms with marinade and chill. I used a bag. Chill overnight.
- Cook on grill pan until cooked through.
1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm) salt
2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
approximately ½ cup (120 ml) cold milk
Preheat oven to 475. In a bowl, triple sift the flour, baking powder, and salt. After that, put cold butter into bowl and cut into flour (I used my pastry blender but you could use two knives or your hands). Then stir in about 1/2 cup milk (I used almond milk and it was fine). You should have a slightly sticky dough. Place dough on pastry cloth or board. Roll out to 1/2 inch thick. Then cut into desired shape. If you have a biscuit cutter, use that. If not, just use a knife. Place biscuits on baking stone and place stone in oven. Bake for 8-10 minutes.