Shrimp Fried Rice

Shrimp Fried Rice

This is an excellent way to use leftover rice – in fact the recipe calls for cold rice, so cook extra rice next time and you’ll have a quick and easy weeknight meal. And, believe me, I am not a fan of anything “fried” and this is quite healthy and does not seem fried. Print Shrimp Fried Rice Author: Kristin Recipe type: Main Cuisine: Asian Prep time:  5 mins Cook time:  15 mins Total time:  20 mins Serves: 4-6   Ingredients 1 pound uncooked shrimp, shelled and deveined ½ teaspoon salt freshly ground black pepper ½ teaspoon cornstarch 2 tablespoons Canola oil (divided) 3 eggs, beaten 3 stalks scallion, chopped 3 cups cooked and cold rice 1 package frozen carrots, peas, and corn 1 tablespoon soy sauce 1 teaspoon sesame oil Instructions In a bowl, toss the shrimp with the salt, pepper and cornstarch. Heat a wok or large non-stick pan on high heat. When the pan is hot, add only 1 tablespoon of the oil to coat pan. Add the shrimp in a single layer to the pan. Let the shrimp fry, on one side for 30 seconds. Flip over and let the other side fry for 30 seconds, or until almost cooked through. Remove the shrimp from the pan into a large bowl, leaving as much oil in the pan as possible. Turn the heat to medium and let the pan heat up again. Pour in the eggs, and scramble the eggs until almost cooked through and then remove from the pan into the bowl with the shrimp. Cook the frozen peas, carrots, and corn according to package directions and set...
Sautéed Bok Choy

Sautéed Bok Choy

A simple and healthy side dish for Asian meals. Print Sautéed Bok Choy Author: Kristin Recipe type: Side Cuisine: Asian Prep time:  5 mins Cook time:  10 mins Total time:  15 mins Serves: 4   Ingredients 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 teaspoon freshly grated ginger ¼ teaspoon red pepper flakes 1½ pounds bok choy, cleaned, ends trimmed, and cut on the bias into 1-inch pieces 2 tablespoons soy sauce ¼ teaspoon toasted sesame oil Instructions In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the liquid has evaporated, about 2 minutes. Turn off the heat, and stir in the sesame oil. 3.4.3177...
Thai Beef Salad (Yum Nuea)

Thai Beef Salad (Yum Nuea)

This is the dish by which I judge the quality of a Thai restaurant. Pork, chicken, or simply vegetables can be used with the sauce. I have used the sauce as a marinade for grilled fish as well. Print Thai Beef Salad (Yum Nuea) Author: Kristin Recipe type: Main Cuisine: Thai Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Serves: 6   Ingredients Beef 1 pound top sirloin Salad ¼ cup sliced onions, separated 2 tomatoes, wedged or 1 cup grape tomatoes, halved 1 medium cucumber, sliced 1 tablespoon thinly sliced, or 3-4 whole, Thai chile peppers Sauce ¼ cup fish sauce ¼ cup lime juice 1 tablespoon sweet dark soy sauce 3 tablespoons minced garlic 3 tablespoons minced ginger 3 tablespoons chopped cilantro ¼ cup chopped scallions ¼ cup chopped shallots 1 tablespoon sesame oil 1 tablespoon chili oil Instructions Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix the sauce and toss the whole. Serve with Jasmine rice to sop up the sauce (optional). 3.4.3177...
Panang Curry with Chicken

Panang Curry with Chicken

Delicious Panang curry adapted from Hot Thai Kitchen. Print Panang Curry with Chicken Author: Kristin Recipe type: Main Cuisine: Thai Prep time:  10 mins Cook time:  1 hour Total time:  1 hour 10 mins Serves: 4   Ingredients 2-3 pounds of chicken, cut into cubes 1 13-ounce can coconut milk ¼ cup Panang curry 1 tablespoon peanut butter (optional) 6-7 fresh kaffir lime leaves, julienned 1-2 Thai chilies, whole ¼ cup fish sauce 1 tablespoon palm sugar (or brown sugar), chopped Instructions In a saucepan or wok over medium high heat, heat the coconut milk solids with curry paste, stirring constantly. When the mixture starts bubbling around the edges and the coconut cream starts to separate, stop stirring and let it boil gently. Increase heat and add chicken. Stir to coat chicken with curry sauce. Add the rest of the coconut milk and just enough water to cover the chicken. Add the fish sauce and palm sugar and bring to a boil. Turn heat down and simmer 45-60 minutes. Stir in peanut butter and half of kaffir lime leaves and chilies. Serve with jasmine rice and garnish with more kaffir lime leaves. 3.4.3177...
Shrimp and Vegetable Stir-Fry

Shrimp and Vegetable Stir-Fry

You can’t go wrong with this quick and easy weeknight meal. Print Shrimp and Vegetable Stir-Fry Author: Kristin Recipe type: Main Cuisine: American Asian Prep time:  20 mins Cook time:  15 mins Total time:  35 mins Serves: 4-6   Ingredients ½ cup teriyaki sauce (I prefer Soy Vay Veri Veri Teriyaki if not homemade) ¼ cup orange juice 2 tablespoons sesame or vegetable oil 2 cloves garlic, chopped 2 teaspoons ginger, finely chopped (optional) 1 red bell pepper, sliced 1 green bell pepper, sliced 2 cups broccoli florets 1 cup baby carrots 1 small white onion, chopped 2 cups snow peas 2 cups bean sprouts (optional) ½ teaspoon black pepper 1 cup sliced fresh mushrooms 1½ pounds uncooked medium shrimp, peeled and deveined A few springs of cilantro (optional) 4 cups cooked white or brown rice, for serving Instructions Mix together the orange juice and teriyaki sauce. Set the sauce aside. Heat the sesame oil in a non-stick skillet over medium heat. Stir in the garlic (and ginger, if using) and cook for 10 seconds. Add the broccoli, carrots, onion, peppers, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Add snow peas (and bean sprouts, if using); cook 1 minute more. Remove the vegetables from the skillet and set aside. Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and no longer transparent in the center, about 3 minutes. Stir the vegetables...