Buttered Baby Scallops & Crab Flakes W/ Broccoli Stir-Fry
This was such an easy dish to make but I had a hard time writing about it. It has been in my draft list for 2 days now. I keep getting distracted. So here it goes…
Baked Pork BBQ Buns
I was watching Food Network’s The Best Thing I Ever Ate show a couple of weeks ago and the topic was something about Bar-B-Que. Chef Chris Cosentino picked baked pork bbq buns from Yank Sing in San Francisco. I just kept hearing whispers, “you can make that” over and over again. And I said, “you damn right I could.” My baked pork buns were not as pretty as the ones from Yank Sing but I’m proud of my buns, nonetheless.
Leftover Steak & Peas Fried Rice
I had a leftover piece of steak which was actually my piece but didn’t eat coz I wasn’t hungry when dinner time came. My husband let me have a bowl of ice cream with him though after he ate his dinner that night, hehe. I decided to cut up the steak in small pieces 2 days after to make fried rice. I also had leftover peas from the night we had stuffed meatloaf so all I needed was cooked rice, an egg, garlic, onions and the seasonings.
Baked Hoisin-Balsamic Chicken Drumsticks
You can either make this baked hoisin-balsamic chicken drumsticks for dinner or a casual get-together. Find the hoisin sauce in any Asian stores or the Asian aisle at any grocery stores.
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Spicy Pork, Tofu and Asparagus Stir-Fry
This is another dish in my 2010 folder that never made it to the foodblog so I’m posting it now. I make simple dishes on a daily basis that sometimes I feel shy in posting some here. I need to remind myself that Feistycook is all about easy and simple homemade dishes that are good. This is one of them.
Beef, Green Peppers & Mushrooms Stir-Fry
So after I soaked the salty Wal-Mart steaks, I made a stir-fry out of them. Not to toot my own horn.. hmmm, yes I am.. it turned out pretty good. The green peppers added freshness and the soaking process pretty much removed any salty flavor from the meat so the soy sauce seasoning was not a problem at all.
If you’re going to make this stir-fry, please don’t buy steaks from Wal-Mart so you don’t have to soak them in water before cooking. Wal-Mart meat sucks. Find a local butcher instead.
INGREDIENTS:
2 pieces of steaks, sliced in thin strips
2 green pepper, sliced in strips
1 medium onion, chopped
thumb-sized ginger, peeled and chopped
3 cloves of garlic, chopped
1/4 cup of light soy sauce
1/4 cup of water
a drop of sesame oil
sprinkle of black pepper
5-6 leaves of napa cabbage, sliced
3-4 button mushrooms, sliced thinly
a little bit of oil
2 tbsp cornstarch + 1/2 cup water, mixed together
Heat up oil in a wok or sauté pan.
Sauté’ onions, garlic and ginger. Add the strips of beef. Stir and cook until beef is tender.
Season with light soy sauce, water, sesame oil and black pepper. Gently stir everything together. Add the green pepper. Cook for 2-3 minutes. Add the mushrooms and napa cabbage to cook for a little bit. Maintain the crispiness of the veggies as much as possible.
Pour the cornstarch and water mixture to thicken the sauce slightly.
Serve with white rice.
Spicy Shrimp And Vegetables Stir-Fry
This is a little different from the previous Spicy Shrimp With Green Peppers Stir-Fry dish that I’ve posted back in June. This one has more vegetables, I also used soy sauce as part of the seasoning, and this dish has slightly thickened sauce.
INGREDIENTS:
1 bag of frozen shelled shrimps
3 cloves of garlic, chopped finely
1 medium onion, chopped
1 large green pepper, sliced in thin strips
1 head of broccoli
a cup of baby carrots
3-4 pieces of napa cabbage leaves, chopped in strips
2 tbsp of chili garlic sauce
1/2 cup of water
2 tbsp soy sauce
1 tsp cornstarch mixed with 1/4 cup of water
3 tbsp of vegetable oil
Heat up the oil. Sauté garlic and onion until cooked. Add the frozen shrimp. No need to thaw the shrimps. Cook for about 3 minutes or so.
Add the broccoli and carrots, water, chili garlic sauce, and soy sauce. Stir and cover. Cook until the vegetable are tender. Not too soft. You want to maintain the crunchy textures.
Add the green peppers and napa cabbage in the end. Stir and cook until the green peppers are tender but still crunchy. Stir in the cornstarch mixture to thickened the sauce. Turn the stove off to avoid over cooking the veggies and shrimp.
Serve with white rice. I’m cutting back on rice so I only had 1/2 cup even though I had seconds of the spicy shrimp and veggies. 
Seafood & Bok Choy Fried Rice
It’s so easy to make fried rice, no? I mean you can pretty much put anything you want in it and turn it into a standalone dish. I like doing that when I’m busy or uncreative. Two almost bad situations yet rewarded with an easy and yummy dish called fried rice with all sorts of stuff in it. Like this seafood fried rice with shrimp, squid and bok choy.
INGREDIENTS:
cooked white rice
vegetable oil for cooking
half onion, chopped finely
2 cloves of garlic, finely chopped
1 bag of frozen shrimp, thawed
1 bag of frozen cut up squid, thawed
4-5 leaves of bok choy, chopped
2 tbsp soy sauce for seasoning
black pepper and a sprinkle of dried oregano
Heat up oil in a wok or a non-stick sauté pan. Sauté onions and garlic for a minute or so. Add the frozen squid, cook for a few minutes. Then add the shrimp to cook for another few minutes. Add the rice, season with soy sauce, black pepper and dried oregano. Stir everything together until well combined. Stir in the bok choy last, let that cook for maybe 3-5 more minutes, stir couple of times.
I mean, doesn’t that look like a complete meal right there? Seafood (main entrée), starch (rice), and then the bok choy as the veggies side.
Beef Tofu & Mushrooms Stir-Fry
Another easy stir-fry that only needs a few ingredients that goes nicely with white rice. You’ll have a delicious lunch or dinner in no time.
INGREDIENTS:
1 steak, cut in thin strips
1 pack of of firm tofu, drained, cut in cubes
3-4 button mushrooms, sliced thinly
1 sm onion, chopped finely
3 cloves garlic, shopped finely
3 tbsp soy sauce
3 tbsp oyster sauce
1/4 cup of mirin (rice wine)
1/4 cup of water
sprinkle of black pepper
4 tbsp vegetable oil
Heat up oil in a wok, or non-stick pan. Brown the tofu cubes. Be gentle so you don’t turn the tofu into mush. You want to maintain it’s shape and texture. Transfer into a bowl and set aside.
Using the same pan, sauté garlic and onions. Add the beef strips, stir and cook until tender.
Season with soy sauce, oyster sauce, water, mirin and black pepper. Add the mushrooms, stir, cover, and let it cook for another 6-8 minutes or so, or until the mushrooms are cooked.
Add the browned tofu into the pan. Gently stir everything together. Cook for another minute or so, then turn the stove off. No need to cook it any longer. You just need to incorporate the tofu into the whole thing and coat it with the sauce.
Serve on top of white rice. If you want to add more veggies, you surely can and I have the recipe for it too with a step-by-step guide to boot .
Spicy Shrimp With Green Peppers Stir-Fry
A quick and easy spicy shrimp recipe much like the spicy crab flakes except with the addition of green peppers. The latter adds a cool and refreshing texture to the hot flavor of chili garlic sauce.
INGREDIENTS:
1 bag of frozen shelled shrimps
3 cloves of garlic, chopped finely
1 medium onion, chopped
1 large green pepper, sliced in thin strips
2 tbsp of chili garlic sauce
1/2 cup of water
salt and pepper
3 tbsp of vegetable oil
Heat up the oil. Sauté garlic and onion until cooked. Add the frozen shrimp. No need to thaw the shrimps. Cook for about 3 minutes or so.
Add the chili garlic sauce, water, salt and pepper. Stir and cover. Cook for another 2 minutes. Add the green peppers in the end. Stir and cook until the green peppers are tender but still crunchy.
Pretty simple, no? Serve with rice.
