Shrimp & Basil Stir-Fry

My herb garden has been beyond fabulous this year. I wanted to make sure that I made this dish before my beautiful basil faded away.

This dish was described as being “more addictive than Doritos.” 🙂 The recipe is from Bon Appétit, contributed by Andy Baraghani. I don’t usually follow a recipe precisely, but did on this occasion because I had never used Fresno chilies. Oops. The dish was tasty but beyond spicy. I regret not tasting my chilies for heat intensity. I will certainly do that next time, and will follow the recipe as written with milder chilies or remove the seeds and ribs for spicier chilies.

The spicy-sweet sauce was delicious and I still enjoyed it. This dish also comes together very quickly and is perfect for a weeknight meal. We ate it over brown Basmati rice with tomato slices on the side. The tomatoes really helped offset the heat. 🙂

Yield: Serves 3 to 4

  • 3 Fresno chiles, coarsely chopped (seeds and ribs removed, to taste)
  • 6 garlic cloves, smashed
  • 1/4 cup granulated sugar
  • 2 T fish sauce
  • 1 tsp kosher salt
  • 4 T vegetable or grapeseed oil, divided
  • 1 lb large shrimp, peeled, deveined, patted dry
  • 2 cups basil leaves (about 1 bunch)
  • lime wedges, for serving
  • 1 cup of rice (cooked in 2 cups stock or water), for serving
  1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 T oil in a blender until smooth. (I used a Vitamix.)
  2. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
  3. Heat remaining 1 T oil in a large nonstick skillet over medium-high.
  4. Using tongs, just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side.
  5. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
  6. Transfer shrimp mixture to a platter. Serve with rice and lime wedges alongside.

Spicy Pork Kebabs with Fennel, Cumin & Red Onion

This is a full-flavored, weeknight summer dish. I served it with sautéed Napa cabbage, grilled radicchio, grilled fennel, and brown Basmati rice on the side. We squeezed fresh lime juice over the grilled meat, but next time I may also serve it with a garlicky lime-yogurt sauce.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used cubed pork tenderloin instead of pork shoulder and modified the proportions.

Yield: Serves 4 to 6

  • 1 ¾ pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
  • Kosher salt
  • 1 lime, plus some wedges for serving
  • ¼ cup cilantro or basil, leaves and tender stems, plus more for serving
  • 2 tablespoons fish sauce
  • 2 garlic cloves, smashed and peeled
  • 1 jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
  • 1 teaspoon honey
  • 1 ½ tablespoons fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 small red onion, sliced, for serving
  1.  Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  2. Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, chile and honey. Blend until the chile and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
  3. Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
  4. When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  5. Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
  6. Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

Sweet & Garlicky Pork Chops

These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.

Yield: 4 to 8 servings

  • 4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
  • 1 head garlic, broken into cloves and peeled
  • 3 T granulated sugar
  • 5 T Asian fish sauce or soy sauce (or a combination)
  • 3 T honey
  • 3 T rice wine or sherry wine
  • 2 T toasted sesame oil
  • 1 T grated fresh ginger
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  1. If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
  2. Arrange the pork chops in a glass baking dish and set aside.
  3. Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
  4. Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
  5. Pour the mixture over the pork chops. Spread to coat both sides.
  6. Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
  7. Preheat the grill to high on one side and low on the other.
  8. When ready to cook, oil the grill grate.
  9. Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
  10. Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
  11. Transfer the chops to a platter and serve immediately.

Fried Rice with Kimchi, Bacon & Cabbage

Happy St. Patrick’s Day! I am planning on serving shepherd’s pie tonight, but, for those of you serving corned beef and cabbage, this quick dish will put any leftover cabbage to good use. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it drizzled with sriracha and additional soy sauce. I also served the leftovers with scrambled eggs instead of fried.

Yield: Serves 4 to 6

  • 5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed (I used canola oil)
  • 3 slices thick-cut bacon, in 1/2-inch pieces
  • 1 small bunch scallions, whites and greens separated, sliced
  • 4 cups shredded cabbage (from about 1/2 small head)
  • coarse salt
  • 4 garlic cloves, minced
  • 6 cups cooked rice, white or brown, preferably day-old
  • 2 ½ tablespoons fish sauce, plus more as needed
  • ½ tablespoon soy sauce, plus more as needed for serving
  • ½ cup kimchi, drained and chopped, plus more for serving
  • ½ cup green peas (thawed, if frozen)
  • fried eggs or scrambled eggs, for serving, optional
  • toasted sesame oil, for drizzling, optional
  • sriracha or other hot sauce, for serving, optional
  1. One day ahead, cook 2 cups of rice in 4 cups of water or stock. Once cool, store in the refrigerator overnight. (I used brown Basmati rice.)
  2. In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. (I used a large 14-inch stainless steel skillet but a nonstick would have been preferable.)
  3. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
  4. Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes.
  5. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
  6. Add remaining 3 tablespoons oil to skillet and raise heat to high.
  7. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
  8. Fold in bacon mixture, kimchi and peas, then transfer to plates.
  9. Top with scallion greens, more kimchi to taste, and fried eggs, if using. (I served it with one fried egg per person.)
  10. Drizzle everything with toasted sesame oil and soy sauce, as desired, and serve immediately with hot sauce on the side.

Shrimp in Yellow Curry

I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.

This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!

Yield: Serves 4 to 6
  • 2 tablespoons peanut or vegetable oil
  • 1 yellow onion, minced
  • 1 tablespoon minced garlic (I used 7 cloves)
  • 1 tablespoon minced galangal or ginger
  • 1/2 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
  • 13.5 oz fresh or canned coconut milk
  • 1 red bell pepper, cut into slices
  • 6 oz baby spinach
  • 1 ½ to 2 pounds medium-to-large shrimp, peeled with tails intact
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons fish sauce, or to taste
  • ¼ cup minced cilantro or mint leaves
  • brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
  • naan, for serving, optional
  1. Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
  2. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
  3. Add red pepper slices and sauté until starting to soften.
  4. Add the curry and cook, stirring, another minute.
  5. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
  6. Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
  7. Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
  8. Garnish with cilantro and serve with rice.

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Squash & Pork Stir-Fry

I’m sure you’ve rushed around the grocery store thinking you’ve purchased the necessary ingredients to throw together a “quick” weeknight meal. Right? I thought that was the case for me… When  I started to prepare this dish, I realized that I had ground pork instead of pork sausage and butternut instead of kabocha squash. I’m blaming holiday stress and distraction. (Well, truth be told, the squash was a conscious substitution- no fabulous kabocha to be found.) :/

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I doubled the recipe, used ground pork instead of pork sausage (oops!), seasoned accordingly, butternut instead of kabocha squash, and cashews instead of peanuts. I also omitted the sugar. I roasted the squash instead of steaming and sautéing it. We let the dish stand alone, but it would also be wonderful accompanied by rice. Delicious!

Yield: 4 Servings

  • 1 medium butternut or kabocha squash, cut into 1-inch pieces, approximately 4 cups
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound (80 percent lean) ground pork
  • 1 tsp coarse salt, plus more for squash
  • 1/2 tsp freshly ground black pepper, plus more for squash
  • dash or two of red pepper flakes, to taste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 6 garlic cloves, sliced
  • 1 large shallot, chopped
  • 2 serrano chiles, seeded and sliced
  • 1 T finely grated peeled ginger root
  • 1/4 cup fresh lime juice (from 1 large lime)
  • 4 tsp fish sauce
  • 4 scallions, thinly sliced
  • salted, roasted peanuts or cashews and chopped cilantro, for serving, as desired
  1. Pre-heat oven to 425 degrees, preferably on convection roast.
  2. Toss squash with 1 T olive oil and season liberally with salt and pepper. Place squash on a parchment paper-lined rimmed baking sheet and roast in the oven until tender, about 25 minutes. Let cool slightly.
  3. Meanwhile, heat remaining 1 tablespoon of oil in a large skillet. Add pork, 1 teaspoon salt, 1/2 teaspoon ground pepper, red pepper flakes, oregano, thyme, and paprika; cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.
  4. Add garlic, shallot, chiles, and ginger and cook, stirring often, just until softened, about 2 minutes.
  5. Add roasted squash, lime juice, fish sauce, and scallions; toss to combine.
  6. Serve stir-fry topped with nuts and cilantro, as desired.

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If you like this you may also like:

Thai-Style Stir-Fried Rice Noodles with Chicken & Bok Choy

I receive a LOT of baby bok choy in my CSA share. Every time my husband spots it, he requests his favorite Thai dish, Pad See Ew. I do have a favorite version that I typically prepare, but, by chance I received a new recipe (email 😉 ) for his special dish when I received my recent bounty of bok choy.

The goal of this recipe was to recreate a high-heat wok cooked dish on a stove top by altering the stir fry technique. By cooking the ingredients in batches and combining all of the ingredients just prior to serving, the high-heat char typical of this dish was achieved. This version was indeed the closest I’ve come to reproducing my husband’s favorite take out dish.

This recipe was adapted from Cook’s Illustrated. I used baby bok choy instead of broccolini, chicken thighs instead of breasts, Thai chiles instead of serrano, and fresh rice noodles. I reduced the oil and doubled the recipe as well. Great!

Yield: Serves 8

For the Chile-Vinegar:

  • 1/3 cup white vinegar
  • 2 Thai chiles or 1 serrano chile, stemmed and sliced into thin rings

For the Stir-Fry:

  • 5 boneless, skinless chicken thighs, trimmed and cut against grain into ¼-inch thick slices
  • 2 tsp baking soda
  • 24 oz fresh wide rice noodles (can substitute 16 oz 1/4-inch wide dried rice noodles)
  • 5-6 T vegetable oil (I used sunflower seed oil)
  • 1/2 cup oyster sauce
  • 3 T soy sauce
  • 4 T packed dark brown sugar
  • 2 T white vinegar
  • 2 tsp molasses
  • 2 tsp fish sauce
  • 8 garlic cloves, sliced thin
  • 6 large eggs
  • 2 pounds baby bok choy (about 10), sliced into 1/2-inch pieces, separated into leaves and stems (broccolini or broccoli are good substitutes)
  • additional greens, if desired (I added 1/2 head of my CSA Sugarloaf Chicory as well)

For the Chile Vinegar:

  1. Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.

For the Stir Fry:

  1. Combine chicken with 4 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
  2. If using fresh rice noodles: Place noodles in very hot tap water until they can be separated into large pieces. (If using dried rice noodles: Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.)
  3. Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
  4. Heat 1 T oil and garlic in 12-inch (nonstick) skillet over high heat, stirring occasionally, until garlic is deep golden brown, about minute.
  5. Add chicken and 4 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1½ minutes.
  6. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1½ minutes.
  7. Push chicken to 1 side of skillet. Add 1 T oil to cleared side of skillet.
  8. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
  9. Heat 1 T oil in now-empty skillet until smoking. Add bok choy stems and cook for 1 minute, stirring. Add the remaining bok choy leaves and 4 tablespoons sauce and toss to coat.
  10. Cover skillet and cook for about 1 to 2 minutes, stirring once halfway through cooking.
  11. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
  12. Sauce any additional greens in the remaining cooking liquid, if desired.
  13. Heat 1 T oil in now-empty skillet until smoking. Add half of noodles and 4 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture.
  14. Repeat with remaining 1 T oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1½ minutes.
  15. Transfer to a serving dish and serve immediately, passing chile vinegar separately.

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I’m sharing my special stir fry at Angie’s Fiesta Friday #146, co-hosted by Antonia @Zoale and Petra @Food Eat Love. Enjoy! 🙂

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