SEAFOOD HOT PEPPER STIR FRY WITH THAI BASIL (PUDT PRIG)
A friend of ours who worked at a local authentic Thai restaurant and learned all of their secret recipes generously offered a Thai cooking class for a small group of friends and this was one of the dishes that he taught us that day. Please visit my blog post for more tips for this recipe: http://www.innerharmonynutrition.com/hot-pepper-stir-fry/
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 - 3 peppers = medium, 4 or more peppers = hot). Set aside.
- In a small bowl, mix fish sauce and sugar. Set aside.
- Heat oil in a wok or large sauté pan and sauté seafood. Drain and set aside. Wipe the pan.
- Heat oil in the same pan and sauté Chinese cabbage, carrot and peppers until they are tender but still crisp.
- Add the chili pepper mixture and fish sauce mixture.
- Add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer.
- Turn off the heat. Add basil leaves and stir.
- Infuse love and serve!
Nutrition Facts : Calories 320.6, Fat 3.3, SaturatedFat 0.6, Cholesterol 407.6, Sodium 2606.8, Carbohydrate 34.8, Fiber 5.4, Sugar 22.8, Protein 38.5
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL
You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.
Nutrition Facts : Calories 226 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1336 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 18 grams, Sugar 7 grams
SIMPLE SEAFOOD STIR FRY (LOW CARB)
Super easy and super quick. This is delicious, if you like seafood. I often get really tired of meat when I'm low carbing, so I make this to keep me going. I find I could eat this every day.
Provided by Marlitt
Categories One Dish Meal
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl mix all ingredients except the oil and let sit for 5-10 minutes.
- In a wok or large pan heat the oil over medium high heat.
- Add the seafood mixture and stir fry until done, about 5 minutes.
- Enjoy with seasoned rice or salad if low carbing.
Nutrition Facts : Calories 268.3, Fat 15.3, SaturatedFat 2.3, Cholesterol 272.9, Sodium 182, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 26.9
SIMPLE SEAFOOD STIR FRY (LOW CARB)
Super easy and super quick. This is delicious, if you like seafood. I often get really tired of meat when I'm low carbing, so I make this to keep me going. I find I could eat this every day.
Provided by Marlitt
Categories One Dish Meal
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl mix all ingredients except the oil and let sit for 5-10 minutes.
- In a wok or large pan heat the oil over medium high heat.
- Add the seafood mixture and stir fry until done, about 5 minutes.
- Enjoy with seasoned rice or salad if low carbing.
Nutrition Facts : Calories 268.3, Fat 15.3, SaturatedFat 2.3, Cholesterol 272.9, Sodium 182, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 26.9
HOT THAI STIR-FRY
All I can say about this recipe is that it is the absolute best stir fry I have ever tasted. It doesn't take much to prepare, and is a perfect quick and easy dinner for the typical mother. I LOVE THIS RECIPE!!!!
Provided by Plastic Chef
Categories One Dish Meal
Time 13m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Blend oil, garlic powder, ginger, pepper, cardamom, chili powder and soy sauce in large skillet.
- Add pork; stir-fry pork over medium-high heat 3 minutes.
- Add vegetables, vinegar and curry.
- Reduce heat; simmer, stirring occasionally, until vegetables are tender.
- Serve over rice.
Nutrition Facts : Calories 416.5, Fat 22.2, SaturatedFat 6.5, Cholesterol 68, Sodium 338.4, Carbohydrate 28.8, Fiber 5.1, Sugar 3.3, Protein 26.1
CHICKEN AND PEPPER STIR FRY WITH BASIL
Make and share this Chicken and Pepper Stir Fry With Basil recipe from Food.com.
Provided by ThatSouthernBelle
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of high oleic safflower oil in a cast iron skillet over medium heat and add the shallots.
- Cook the shallots until they are translucent and soft, about 3 minutes.
- Turn the heat up to medium high and add the chicken, bell peppers, grated ginger, minced garlic, ground pepper, and sliced chilies.
- Continue to stir fry until the chicken is nearly cooked through, about 2 minutes, then add the sauce.
- Cook for another minute and the sauce will thicken. Add more soy sauce or salt if you need to.
- Stir in the fresh basil at the end.
- Squeeze a little lime juice on top if you have some limes on hand.
CHILI SEAFOOD STIR-FRY
I came up with this the other night and really enjoyed it. My hubby is out of town on business at the moment and he is not the biggest fan of scallops. Whereas I love them so I try to make things he doesn't like as much as me, so I can enjoy it guilt free, knowing he is not loving it as much as me. This is a great quick recipe to make and it tastes awesome or at least I think so. Feel free to change and add whatever seafood you love in this recipe. I made this just for me, I had 5 prawns and 4 scallops so I took the weight of each and multiplied it by 4 and rounded either up or down so it should be quite close on weight. I think the rest should work out fine for 4 people.
Provided by The Flying Chef
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
- Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
- Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
- Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
- Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.
- To Serve: Arrange spoonfuls of veg on plate top with seafood.
Nutrition Facts : Calories 388.9, Fat 10.5, SaturatedFat 1.8, Cholesterol 239.5, Sodium 939.7, Carbohydrate 18.1, Fiber 3.7, Sugar 4.5, Protein 55.1
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