2 pounds shrimp
½ cup orange marmalade
¼ cup low sodium soy sauce
2 Tbs fresh orange juice
1 Tbs finely minced onion
1 scallion – chopped (half reserved for garnish)
2 tsp olive oil
2 tsp agave syrup
1 tsp chili paste
1 tsp cornstarch
½ tsp onion powder
Heat 2 teaspoons olive oil in small sauce pan over medium heat. When oil just shimmers, add onion, onion powder, scallion, and chili paste and cook until fragrant, less than a minute.
Immediately add marmalade, agave, and soy sauce to skillet. Allow to bubble for 1 minute.
Meanwhile, use small whisk to combine the fresh orange juice and 1 teaspoon cornstarch in small bowl. Add slurry to skillet and whisk continuously for 1 final minute until sauce is thick. Set aside.
Sauté shrimp in oil in wok over medium heat. Fry shrimp until orange, curled, and slightly crisp, about 2 minutes. Drain excess liquid.
Toss shrimp with orange sauce. Garnish with fresh scallions. Serve over plain white rice.
1 lb ground beef
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1/2-1 1/2 teaspoon dry crushed red pepper ( start off with just a little and work your way up)
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce (optional)
8 ounces vermicelli, cooked
1/2 cup sliced green onion
Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients in hot sesame oil until tender.
Combine cornstarch and beef broth, whisking until smooth.
Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
Stir in ground beef.
Toss with hot cooked pasta, and sprinkle with sliced green onions.
1/4 cup plus 2 tablespoons creamy peanut butter
3 T fresh lime juice
3 T Asian fish sauce
3 T water
3 T sugar, Splenda, or Agave Nectar
3 cloves garlic, finely minced
1 T Sriracha sauce
2 pounds napa cabbage, thinly sliced (about 12 cups)
3/4 lb. red cabbage, thinly sliced (about 3 cups)
3 medium carrots, juliened
2 red peppers, thinly sliced
3 T chopped cilantro
15 mint leaves
1/2 cup roasted peanuts
salt and freshly ground pepper
Whisk together peanut butter, lime juice, fish sauce, water, sweetener, garlic and Sriracha.
In large bowl, toss together sliced napa and red cabbage, carrots, peppers, cilantro, mint, and peanuts. Toss salad with the dressing and season with salt and pepper. Serve right away. If you plan to eat some later, don’t add the dressing until just before serving.
6 Tbls. Olive oil
3 Tbs. Sugar
3 Tbls. Rice vinegar
3 Tbls. Soy sauce
Mix all together in a jar, or plastic container, shake or mix well. Add salt & pepper to taste.