Day: April 3, 2014

GREAT VEGETABLE SIDES AND A NEW SCANPAN

GREAT VEGETABLE SIDES AND A NEW SCANPAN

Bok Choy and Thai Shrimp (3)

Here is my little report on the latest sauté pan purchase the Scanpan QTC…As if it wasn’t painful enough to use a stainless spatula on a “non-stick” pan, imagine the issues that I had putting the same pan in the dishwasher, but it’s in there and I will use it and “abuse it” as Michael said…I love this pan so far I seared a couple of filets and then finished cooking them in a 400 degree oven, yes in this nonstick pan and they were fantastic as was the sautéed shrimp in Thai chili sauce. Great vegetables sides of the week so far, the wonderful surprise of a Guy Fieri recipe, sautéed bok choy to go with the sautéed Thai shrimp dish and my good old standby Sicilian style grilled vegetable salad for steak night…

Sautéed Bok Choy – Guy Fieri

Notes:  I halved the bok choy and sautéed  for several minutes to partially cook before adding the other sauté ingredients and  I blanched whole green beans.

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 medium red onion, thinly sliced
  • 1 red bell pepper, julienned
  • 1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces
  • 2 cups cremini mushrooms, wiped clean, halved and sliced
  • 3 baby bok choy, sliced into 1/2-inch pieces
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • Freshly cracked black pepper

In a wok or large sauté pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.

Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

Stir-fried Shrimp with Roasted Thai Chili Paste

Bok Choy and Thai Shrimp II

Ingredients
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1 medium onion, thinly sliced
  • 1 1/2 pound shrimp, peeled and deveined
  • 3 tablespoons Roasted Chili Paste
  • 1 tablespoon fish sauce
  • 3 kaffir lime leaves, cut into thin slivers

Directions

  1. Heat wok or large skillet over medium heat. Add oil and heat. Add garlic and onion and stir fry until fragrant and onion is just softened. Add shrimp and toss; add Roasted Chili Paste and toss with shrimp. Stir fry until shrimp is cooked through. Add fish sauce and toss. Sprinkle in kaffir lime leaf slivers. Serve.