Tag: crushed red pepper

Shrimp Asparagus Bok Choy with Sweet Chili Sauce

A yummy Chinese inspired recipe with delicious asparagus!

Sweet Chili Sauce

½ cup rice vinegar
1 cup water
1 tablespoon sugar or honey
3 garlic cloves, grated
1 teaspoon crushed red pepper flakes
2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
2 tablespoons fish sauce

Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.

1 pound medium shrimp, cleaned and deveined
2 teaspoons salt
1 tablespoon cornstarch
3 tablespoons extra light olive oil
1 bunch bok choy, chopped
1 bunch asparagus, trimmed and cut in 2 inch pieces
3 garlic cloves, grated
1 inch ginger, grated

Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.

Chicken Cutlets with Mint with Roast Potatoes

This is a great dish to make with chicken breast. It is healthy and super delicious. I made some roasted onions as a side…

3 to 4 chicken cutlets
1 tablespoon extra virgin olive oil
2 teaspoons dried mint
1 teaspoon ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon salt

Mix the oil, mint, coriander, pepper flakes and salt in a shallow container. Add the chicken cutlets and mix well. Marinate in the fridge over night or at least 3 hours. Take the chicken out at least half an hour before cooking.

6 to 7 baby potatoes, peeled and cut in half

Transfer potatoes in a medium saucepan, cover with water and bring to a boil. Simmer for ten minutes or till the potatoes are cooked through but not mushy. Drain the water and keep aside.

2 tablespoons extra virgin olive oil
Salt

Preheat oven to 350 degrees F.

Heat a non-stick frying pan with the oil and brown the chicken cutlets on a high heat for about a minute each. Take out and transfer to oven to finish cooking. Cooking time will depend on the size and thickness of the cutlets. Add the potatoes to the same pan and brown on medium high heat till all sides are golden brown.

3 to 4 cups mixed greens
Your favorite dressing

Dress the greens and place the chicken cutlets and potatoes on top and serve.

Roasted Onion with Balsamic Glaze

I served this side dish with the chicken yesterday. I saw a Nigella Lawson show where she made a side dish with roasted onions. She served lamb chops for dinner with these yummy onions…

4 to 5 red onions, cut into quarters and peeled
2 tablespoons extra virgin oil
1 teaspoon fennel seeds, crushed
2 teaspoon salt
1 teaspoon crushed red pepper
1 tablespoon balsamic glaze

Preheat oven to 400 degrees F.

Transfer the onions to a lined oven pan. Add the olive oil, fennel seeds, salt and red pepper. Mix well and roast in the oven for about 40 minutes or till the onions are soft and caramelized. Take out and drizzle with balsamic glaze. Serve with chicken and potatoes.