Garlic Shrimp Noodle Stir-fry


Garlic Shrimp Noodle Stir-fry

Servings: 1 person

Ingredients

  • 1 tablespoon sambal olek (chili garlic sauce)
  • 3 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon sesame oil
  • 1 tbsp vegetable oil
  • 4 cloves of garlic, rough chopped
  • 1 tablespoonginger, minced
  • 1 each scallion, sliced (keep the white and green separate)
  • 8 each raw shrimp (21 to 25 count sized), devained and peel (optional to keep tail on)
  • 1/2 cup green bell pepper (sliced)
  • 5 ea white button mushrooms, sliced
  • 1 tablespoon rice wine vinegar
  • 2.30 oz thin wonton noodles
  • 5 each steamed broccoli florets
  • 1 tablespoon cilantro, chopped

Instructions

  1. To make sauce: combine the sambal olek, soy sauce, brown sugar, oyster sauce and sesame oil.
  2. In a medium saute pan or wok: heat the oil and saute the garlic, ginger and scallions (white part). 
  3. Before it turns golden brown add the shrimp to the pan.
  4. Before the shrimp is cooked half way (quarter way cooked), add the bell peppers and mushroom.
  5. Saute for 1 minute.
  6. Add the rice wine vinegar.
  7. Once the vinegar has evaporated add the sauce mixture, noodles, broccoli florets, scallions (green part), and cilantro.
  8. Mix well and plate.

Verde Enchiladas

I added carne asada (Grilled thin sirloin) to the mix to give the enchiladas a smokey flavor.  You can also do this by mixing in bacon if you wish or even some chopped smokey sausage.  I just boosting the flavor with such a mixture.  This dish requires pulled pork that was already cooked (preferably slow cooked).  Plus the reason why I just called it verde enchiladas, because you can add the meat of your choice (e.g. chicken, shrimp, pork, beef, etc.)




Verde Enchiladas

Serves 2 to 3

Ingredients

1 & 1/2 cups Meat of choice (pulled pork, shredded beef, shredded chicken, chopped shrimp) cooked, shredded or chopped)
1/2 cup smokey meat of choice (carne asada, smokey sausage or bacon)
1 teaspoon salt and pepper for seasoning (optional)
1/2 each onion (chopped)
3 cloves garlic (minced)
2 stalks green scallions (slice thin white part for sauteing  and save green part for garnish)
1 ea jalapeno (chopped) Can be fresh or pickled with seeds or no seeds (to your tolerance level of spiciness) 
1 tbsp seasoning of choice (I used my taco seasoning blend)
1 & 1/2 cup Finely Shredded Monterey Jack and Colby Cheese (save 1/4 cup for garnish)
1/4 sprig of cilantro chopped (save 1 tsp for garnish)
1 can green enchilada sauce
7 ea corn tortillas (if you can fit an 8th one in there go ahead!)

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a medium saute pan sweat the onion, garlic, green scallions (white part) and jalapenos.
  3. Add your meat combination of choice.
  4. Allow the meats to heat up.
  5. Add  salt and pepper and seasoning.
  6. Add 3/4 of the the enchilada sauce to the mean mixture.
  7. Adjust seasoning to your choice by tasting it. 
  8. Remove heat and add cheese mixture (don't forget to save some cheese for the garnish)
  9. Using a small baking deep dish, drizzle half of the enchilada sauce left to coat the bottom of it.
  10. Fill tortilla shells, roll and tuck and line up.  
  11. Drizzle the rest of the sauce on top of the tortillas.
  12. Sprinkle cheese on top.
  13. Place in oven, back until cheese has brown a little.
  14. Remove from oven and garnish with green scallions (green part) and the chopped cilantro.

Buy the Taco Seasoning: Made with 3 peppers! 





Pork & Pad Thai Noodles Stir-fry


I used honey instead of brown sugar, so that kinda lowered the sweetness level but was a great balance.

Here is the full video.


Pork & Pad Thai Noodle Stir-fry

Ingredients

Servings: 1
  • Sauce
    • 2 tbsp fish sauce
    • 3 tbsp honey
    • 2 tbsp soy sauce
    • 1 tbsp Hoison sauce
    • 1 tsp Thai chili flakes
    • 1/2 tbsp sesame oil
    • 1/4 cup beef stock
  • Meat
    • 1/2 cup Seasoned Pull Pork
  • Stir-fry vegetables
    • 1 tbsp oil for stir-frying 
    • 1 tbsp ginger (julienne or minced)
    • 1 tbsp garlic (small chopped or minced) *this is to your preference
    • 1 medium carrot thinly sliced (not paper-thin)
    • 3 ea scallions (Green part cut into 1 inch pieces and white part slice thin.  Keep both separated)
    • 15 cilantro leaves
  • Noodle
    • 1 cup Pad Thai noodles (soak in hot water for five minutes)

Instructions

  1. In a small container mix the fish sauce, honey, soy sauce, Hoison sauce, and Thai chili flakes.  Do not mix in the beef stock that will be used during the stir-frying process.  Set both aside.
  2. In a medium sauce pan, heat up the oil.
  3. Add and sweat the ginger, garlic and scallions (white part).
  4. Add the pork, carrots and scallions (green part).  
  5. Saute for 2 minutes.
  6. Add the stir-fry sauce and half of beef stock (adjust recipe by adding more beef stock if necessary so that it's not watery).
  7. Then add the noodles.
  8. Allow all ingredients to heat up only.
  9. Serve immediately. 

Chili Lime Dressing



Quick Dressing for a Sweet Spicy Flavor.  It's funny that it reminds me of Thai and Vietnamese food, the mint is what throws me off to thinking it's a Vietnamese flavor, but the kick reminds me of Thai.  But I love both country's cuisines so it's a win for me!  Also, to give it an extra ounce of love, use some lemongrass :)

Chili Lime Dressing

Ingredients

  • 1/4 cup Fish Sauce  (if you don't know what fish sauce is click here)
  • 1 tbsp Honey (Or you can use brown or white sugar, I just prefer honey)
  • 1 Lime, Juiced (I suggest using a half a lime first, and increase to preferred taste)
  • 3 cloves Chopped Garlic
  • 1/2 tbsp Chopped Ginger
  • 5 leaves Chopped Mint
  • 1 tsp Red Chili Pepper Flakes (Preferably a product from Thailand)
  • 1tbsp Sesame Oil

Instructions

  1. Don't get frustrated, but this is the tricky part.  Depending on what you are using the dressing for, some of the ratio content changes and it just might change according to your taste preference.  For example, when i'm making a hot stir-fry dish, I increase the honey and use less lime juice due to the acidity (2:1).  But if, I'm doing a salad, I add more sesame oil with a mixture of vegetable oil compared to the fish sauce and lime juice (1-acidity:3-fat).  




#thaibeefsalad with #ginger #lime dressing with greens and #ricenoodle

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Spicy Honey Mustard Chicken Kabobs

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Spicy Honey Mustard Chicken Kabobs

Ingredients (4 to 8 servings)

Instructions

  1. Have the grill ready or pre-heat the oven to broil
  2. Cut the chicken into large 1 inch cubes.
  3. In a large bowl, combine all ingredients.
  4. Skew and press down the meat onto skewers
  5. Place on grill.
  6. Rotate every 5 to 7 minutes.
  7. Baste with honey mustard sauce.
Spicy All-Purpose Blend.  Click image for details.



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Spicy Garam Masala Blend

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I wanted to an aromatic spicy blend, so I used my Spicy Garam Masala blend.  Check it out at my store: No salt, no sugar... no bull just pure spices.

Click on Image to Visit Store

So simple to prep and done in less than an hour.





Haitian Seasoning Blend

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When adding spices to your dishes, it just makes it more fun.  Especially when you want to eat healthier.  Cut back on the salt and add more spices to your dishes.

Haitian Seasoning Blend.  Click image for details. 

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