Shrimp Stir Fry with Spicy Orange Sauce and Jasmine Rice

9:52 PM ByFiled UnderMain Dishes, Mouthwatering Monday

spicy shrimp and jasmine rice

I couldn’t get the perfect picture of this dish because it was devoured before I realized that the pictures I took, weren’t what I wanted.

This is what I made for our anniversary (8 YEARS! Yay Us!)  It is plate lickable, tonguegasmically, spoon sucking, fork twirling good.

  • 2 lbs peeled and deveined large shrimp
  • 1 Tbsp cornstarch
  • 1/2 C orange juice
  • 1/4 C soy sauce
  • 1/4 C honey
  • 2 Tbsp rice vinegar
  • 3 Tbsp chili garlic sauce (less if your sensitive to spice and heat)
  • 2 Tbsp olive oil
  • 2 Tbsp minced, peeled fresh ginger
  • 5 garlic cloves, minced
  • 1/2 C chopped green onions
  1. Toss cornstarch and shrimp in a large bowl, set aside.
  2. Combine: orange juice, soy sauce, honey, vinegar and chili sauce, set aside.
  3. Heat oil in wok and add minced ginger and garlic, stir fry until aromatic (about 30 seconds).  Add shrimp.
  4. Stir fry about 3 to 4 minutes.  Add juice mixture and green onions; cook 2 minutes or until the shrimp are pink
  5. Serve over jasmine rice or asian noodles

This is one of those dishes that gets the “holy hell, when are we having this again” responses.

It’s easy. Delicious and will wow everyone who is lucky enough to have you make it for them.

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Garlicky Ginger Beef and Green Bean Stir Fry

11:01 PM ByFiled UnderMain Dishes, Mouthwatering Monday

garlic-beef

I can’t decide what the best part of this dish is:
The crisp crunch of the green beans, the savoriness of the jasmine rice, the sweet bite of the fresh red bell pepper, the heat of the chili garlic sauce, the smooth richness of the steak…
This dish is one of those that I fretted over while making, hoping, praying that it would turn out as I wanted it to, and then with the first bite, it far exceeded my expectations.
This dish bursts onto the tongue with heat, rich flavors, savoriness and depth. It captures your tastebuds and senses and takes them on an unforgettable trip with bite, crunch and depth.

Adapted from a recipe found on CookingLight

This recipe may look intimidating.. but there aren’t as many ingredients or steps as it may first appear, and believe me, it is beyond worth it!

  • 3 Tbsp soy sauce
  • 4 tsp cornstarch
  • 1 Tbsp hoisin sauce
  • 1 to 3 tsp chili garlic sauce (I use 3 and it is zowee nom diddly! If you are sensitive, it will leave your lips tingling numb)
  • 1 (14 oz) can fat free chicken broth
  • 2 Tbsp (divided) olive oil
  • 1/2 C finely chopped green onions
  • 3 Tbsp peeled, minced fresh ginger
  • 5 garlic cloves, minced
  • 1 1/2 lb boneless top sirloin steak, cut into 1/4″ strips
  • 1 lb fresh green beans, cut or (‘snapped’ if you’re southern) into 2″ pieces
  • 1 large red bell pepper, cut into strips
  • 3/4 C chopped green onion tops
  • 2 C hot cooked jasmine rice*
  1. Combine first 5 ingredients, whisk briskly until fully mixed and then set aside
  2. Heat 1 Tbsp olive oil in a wok or large non stick skillet over medium-high heat. Add green onions, ginger and garlic. Saute for 30 seconds.
  3. Add beef and saute for 4 minutes or until medium rare (you want it still pink because it will continue to cook once removed from heat and you will be heating it up again later, if it is over medium rare at this point.. it will be overcooked at the end) Remove from wok/skillet. Set aside and cover.
  4. Clean out skillet.
  5. Add 1 Tbsp olive oil and heat over medium high heat.
  6. Add green beans, red bell pepper and cook covered for 3 minutes. Uncover and cook for another 3 minutes, stirring occasionally.
  7. Add 3/4 C green onion tops and saute for 1 minute.
  8. Add in beef mixture and broth, bring to a boil.
  9. Cook for 1 minute, stirring constantly.
  10. Simmer for up to 5 minutes before serving over Jasmine rice.

This recipe is CRAZY easy to make as long as you do two things:

  1. Cut, chop, mince, prepare everything before you start.  This might take you 10 minutes.
  2. Pay attention to the timing on the rice:* Jasmine rice will take you about 20 minutes from start to finish. Make sure that you don’t have it sitting for more than 5 to 8 minutes after it is done cooking.

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Beef with Garlic and Spinach Stir Fry

12:02 AM ByFiled UnderMain Dishes, Mouthwatering Monday

spinach-garlic-and-beef-stir-fry

I have had the most amazing time in Los Angeles!  Thank you to Kraft Singles and everyone at the Grilled Cheese Invitational for this amazing opportunity!  Thank you Busy Dad for making my first night so wonderful, thank you Janet, for taking me to Venice Beach and all that entailed ;-) .  Christy and Marie, it was a blast hanging out and getting Cheesy with y’all!  There are more mentions and amazing people that I met, but I’m exhausted so that’s all my brain can give y’all.

Since I am still reeling and recovering from my sunburn (ouch) and all of the amazingness of this weekend, and the fact that it will be WELL after midnight by the time that I get back to my house, today’s Mouthwatering Monday is one of my favorites and today’s dish is leftovers.  One of my early recipes and postings.

It’s a tonguegasmic pairing of moist flank steak, savory garlic, sauteed spinach, crisp water chestnuts, seasonings and more.

Tempted? Drooling?

Good.

Beef with Garlic and Spinach Stir Fry

  • 1 1/4 lb sirloin flank steak cut into thin strips
  • Soy sauce (duh)
  • 1 Tbsp. Chili sauce ( find it with the oriental sauces)
  • 2 Tbsp olive oil
  • 1 C sliced carrots
  • 2 C broccoli florets
  • 1 C sliced zucchini
  • 1 C sliced celery
  • 1 red bell pepper, for color, sliced
  • 6 garlic cloves, minced
  • 1 Tbsp crushed red pepper flakes
  • 1 C sliced fresh mushrooms
  • 1/4 tsp Chinese 5 spice seasoning
  • 1 (8oz) can water chestnuts &/or bamboo shoots
  • 1 C green onions, chopped
  • 3/4 bag fresh spinach leaves, torn

How To:

  1. Dump the beef, chili sauce, red pepper flakes, 5 spice, 3 of the minced cloves of garlic and about 1/2 C of soy sauce in a bag and let ‘marinate’ for about an hour or more.
  2. In your wok put about 2 Tbsp of oil and cook the beef in this until no longer pink, remove, cover and set aside.
  3. *I sliced the mushrooms lengthwise, the zucchini into coins and then in 1/2, the green onions I chopped into 1/4″ pieces. Cut things however you want however, try to keep their size uniform so they’ll cook evenly.
  4. Stir fry the carrots for about 2 minutes, then add the bell pepper, garlic, celery, mushrooms, zucchini and broccoli. Cook for about 3 minutes. Add water chestnuts and green onions and stir fry for about 2 minutes or until veggies are crisp tender.
  5. Add spinach and beef and heat through until spinach is wilted. Serve over hot rice or noodles.

Enjoy!!

Photobucket

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