Seafood Hot Pepper Stir Fry With Thai Basil Pudt Prig Recipes

SIMPLE SEAFOOD STIR FRY (LOW CARB)

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.

SEAFOOD HOT PEPPER STIR FRY WITH THAI BASIL (PUDT PRIG)

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!

CHILI SEAFOOD STIR-FRY

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.

CHICKEN AND PEPPER STIR FRY WITH BASIL

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.

THAI BASIL EGGPLANT

Steps:

• Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
• Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
• Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
• Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
• Serve immediately.
• Really good with jasmine rice :O.

SEAFOOD STIR-FRY

Steps:

• Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside., Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese.,

HOT THAI STIR-FRY

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.

SEAFOOD MANGO STIR FRY

Steps:

• Place all stir fry SAUCE ingredients together in a blender or food processor. Process or blend until smooth. Taste-test the stir fry sauce for sweetness - you want a balance of flavors: tangy, but definitely more sweet than sour. If needed, add 1 teaspoons to 1 tablespoons additional sugar. (Note: the sweetness of the sauce will depend on how sweet your mangos are.).
• Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes. For shrimp, be sure to remove the shells. If you are using clams and/or mussels, rinse with cold water, removing any surface debris.
• Pour 1 tablespoons canola oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
• Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
• Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard).
• A minute or two just before serving, add the mango pieces (these just need warming).
• Serve hot from the wok with rice or cooked barley on the side. Sprinkle with fresh coriander and decorate with lime wedges, if desired.

CHICKEN STIR FRY WITH CHILI AND BASIL

Steps:

• Cut the chicken breasts into small cubes.
• Heat the oil in a wok and swirl to coat.
• Add the chicken in batches and stir fry over high heat for 5 minutes each batch, or until the chicken is tender.
• Add the spring onion and chili and stir fry for 1 minute.
• Add the soy sauce, fish sauce and sugar and toss briefly.
• Stir in the basil and serve with jasmine rice.

STIR FRIED STRING BEANS WITH THAI BASIL

Steps:

• Cut string beans (1 inch).
• Pound garlic and chilies with mortar and pestle.
• heat oil in wok until hot, add garlic and chilies and stir fried for a few min until golden brown.
• add ground pork or chicken and stir for 5 minute.
• add string beans, fish sauce, sugar and oyster sauce and stir for 3 to 4 minute.
• add basil leaves and stir for 1 min and serves with
• steam rice.