1/2 lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined
2 Tbs. grapeseed or other neutral oil, such as canola
1 medium sweet onion, such as Maui or Vidalia, halved and thinly sliced lengthwise (about 2 cups)
1 large scallion, thinly sliced
2 large cloves garlic, minced
2 Tbs. fish sauce; more as needed
1 tsp. chili-garlic sauce
3 cups day-old unsalted cooked jasmine rice
1-1/2 cups medium-diced fresh pineapple (about half a large pineapple)
1/2 cup whole cashews, toasted
1/4 cup raisins (optional)
1/4 cup lower-sodium soy sauce; more as needed
1/3 cup chopped fresh cilantro; more for garnish
Pat the shrimp dry with paper towels and season with 1/4 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch skillet or wok over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate.
Heat the remaining 1 Tbs. oil in the skillet. Add the onion and cook, stirring frequently with a spatula, until browned on the edges but not completely soft, about 2 minutes. Add the scallion and cook, stirring, until browned and wilted, about 30 seconds. Add the garlic, fish sauce, and chili-garlic sauce and cook, stirring, until aromatic, about 30seconds. Add the rice and cook, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes. Stir in the shrimp and any accumulated juices, the pineapple, cashews, raisins (if using), and soy sauce. Season to taste with more soy sauce or fish sauce.
Remove from the heat and stir in the cilantro. Serve garnished with additional cilantro.
2 pounds chicken wings, wings and drummettes separated
1/4 cup soy sauce
2 tablespoons canola oil
2 tablespoons dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
A few pinches of freshly ground black pepper
Put the chicken wings in a large bowl and pour half of the soy sauce on top. Turn the wings so they are well-coated and allow them to marinate for 10 to 15 minutes at room temperature.
Heat a wok or large deep skillet over medium-high heat. Sear the chicken wings until they are golden brown on each side but not cooked through, about 3 minutes each side. Pour in the other half of the soy sauce, the sherry, and the Coke and bring the liquid to a simmer. Simmer the wings uncovered for 15 to 20 minutes, until the liquid is reduced to a glaze.
Season the chicken with black pepper. Transfer the chicken to a plate, garnish with scallions, and serve.
2 Tbls. butter OR margarine
2 Tbls. thinly sliced scallions / green onions
1 cup heavy cream
1 1/2 cups salad shrimp
1 cup frozen baby peas – thawed
1 1/2 tsp. garlic salt
salt and pepper – to taste
1 box gemelli pasta – prepared as directed
Melt the butter in a large broad saucepan or deep skillet. Add the scallions and cook, stirring, until wilted, about 2 minutes. Add the heavy cream and heat until boiling. Boil until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Season with salts and pepper.
Add pasta to the heavy cream with shrimp and peas. Stir until heated through over low heat.
1/2 cup soy sauce
1/2 cup sugar
1/4 cup rice vinegar
3 cloves garlic (grated on a microplane grater about 3 teaspoons)
1/4 cup scallions (thinly sliced)
1/4 cup chopped cilantro (roughly)
2 tsps oil (toasted sesame seed)
Whisk all ingredients together in a small bowl until sugar is dissolved. Serve with fried chicken strips.