Beef Stir Fry

So the other night I decided to make myself some stir fry. I know, I know. It's nothing new and why is he posting this? Well, this time I changed it up a little bit.

Ingredients:
1 lb Stir Fry Beef
1 can Cut Baby Corn
1 can Bean Sprouts
1 cup Frozen Peas
1 cup Frozen Cut Green Beans
Sesame Seeds
Spicy Brown Mustard
Sesame Seed Oil
Sweet & Sour Sauce
Stir Fry Sauce
Teriyaki Sauce
Garlic Salt
Vegetable Oil

Alright, first step of course is to assemble your ingredients.

Now I chose to cut up the stir fry meat first. You don't have to do this but you would be left with huge strips of meat instead of size appropriate pieces. Cutting them smaller solves that issue.

Using a wok, pour in a spoonful of Vegetable Oil and turn the heat to MEDIUM. Add in your cut up Stir Fry Beef. Add in a few dashes of Sesame Seed Oil.

Add in some Lime Juice, Spicy Brown Mustard, Sesame Seeds, Teriyaki Sauce, and Garlic Salt. I used a good squirt of the Lime Juice bottle. Maybe a spoonful of Spicy Brown Mustard. A dusting of Garlic Salt. Go crazy with the Teriyaki Sauce, because why not!?

Once the meat is done cooking, which should be right when it turns that grayish brown color of being cooked. Strain the meat out of the wok and place in a bowl to the side. I put mine in the microwave to retain heat better.

In your wok you still have the liquid mixture. Add in your Frozen Peas and Frozen Cut Green Beans.

Some more Spicy Brown Mustard? I think so.

Add in a good sized amount of Sweet & Sour Sauce. About the same amount of Stir Fry Sauce.

Now mix it around. Get your can of Cut Baby Corns and Bean Sprouts. Open them up and drain them of all liquid. I chose to put the Baby Corns in first, then the Bean Sprouts.

Mix them around and let them cook for awhile. You can check when they are done by tasting a piece of the Baby Corns. Once those are done, everything else should be too.

Now that it's done, you get the Stir Fry Beef out and throw that back in the wok.

Mix.

Now give it a minute or two of cooking. Turn off heat and serve. Enjoy.

Spicy Chicken Snacktime!

This was just thrown together since I had just gotten back from Minnesota and the Christmastime holiday. It is ridiculously tasty and even opened my eyes to new flavor combinations!

Ingredients:
1 lb Chicken Breast, diced
Soy Sauce
Teriyaki Sauce
Caesar Salad Dressing
Lime Juice
Sweet Sour Sauce
Garlic Salt
Ground Turmeric Root
Ground Ancho Chili Powder
Asiago Cheese, shredded

First, freeze your Chicken Breasts. This makes cutting it into smaller pieces so much easier. Once frozen, dice them up and put them in a mixing bowl.

Now, get your marinade ingredients.

Alright, good work. Now you mix everything together that is in the picture. I did not use exact amounts. I can say I used a large portion of the Caesar Salad Dressing and then added from there. Then I mixed everything together.

Find your Garlic Salt. Pay no attention to the hand in the picture, it's just my grubby old mitt!

Alright, now put a skillet on the stovetop and turn the heat to MEDIUM. Give it a few seconds and pour in the marinade and Chicken. Give it a healthy dose of Garlic Salt. I love Garlic Salt, so you might want to use a little less.

Now add a dusting of Ancho Chili Powder and Ground Turmeric. Mix them in.

Let it cook for a few minutes, stir a few times somewhere in there. Should be easy to taste when they are done.

I took them out, sans sauce, and sprinkled some shredded Asiago Cheese on top. It was delicious!

Chef's Original: Shiitake Sampler

Alright, so this recipe is a very simple one that I would think makes a great appetizer or finger food. Was very spur of the moment when I noticed I had 3 mushrooms in my fridge still.





Ingredients:
3 Shiitake Mushrooms
Caesar Salad Dressing
Sweet Sour Sauce
Sesame Seed Oil
Olive Oil
Butter
Fennel Powder
Garlic Salt
Ground Black Pepper
Italian Herb Mix
Paprika

I began by putting a sauce pot on the stove top. I put in about 2 spoonfuls of Sweet Sour Sauce, 1/3 cup of Caesar Salad Dressing, around 10 drops of Sesame Seed Oil, 1 spoonful of Olive Oil, and 1/4 stick of Butter.

Then I turned the heat to medium and turned my attention to the spices. I put in a dusting of everything. Not very exact, but then again I did not really want to depend on the spices to flavor everything due to what was already in there.

Once it started to boil, in went the Mushrooms. I places them cap side down with the stems up. I did this because I wanted this dish to literally be a finger food item, in other words you don't need utensils. Just grab the stalk and eat the cap.

Stay close since these are done in a minute or so due to the caps not being that thick. I presume if I used White Button Mushrooms that a toothpick would have to be used for the part where you hold the mushroom to eat it, but Shiitake's have long stems.

Well, once done you plate them. I literally just plucked them out of the pot and put them on the plate, then added a pinch or two of Italian Herb Mix and Ground Black Pepper. Enjoy.

Chef's Original: Worktime Lunch

Tonight I decided to cook up the mushrooms and bell peppers I had in my fridge. They were not going bad or anything, but were screaming at me to use them. So in spontaneous fashion, I threw together a Chef's Original dish.






Ingredients:
1 lb White Button Mushrooms (diced)
1 Red Bell Pepper (sliced)
1 Green Bell Pepper (diced)
Sake
White Wine
Port
Teriyaki Sauce
Soy Sauce
Sweet and Sour Sauce
Italian Herb Mix
Ground Black Pepper
Butter
Basil Leaves

I began by placing my saucepan on the stove and setting the temperature to medium. I grabbed the Butter and put about 1/3 of a stick in the pan. I poured in about 1/2 a cup of the White Wine to start things off, followed up by 1/4 cups of Sake and Port. To this mixture, I added in a dash or three of Teriyaki Sauce, Soy Sauce, and Sweet/Sour Sauce. I then threw the Red Bell Pepper slices into the pan. On top of that went the Mushrooms, which were quickly followed up with by the Green Bell Pepper pieces.

To top this off, I added in a healthy dusting of the Italian Herb Mix and Ground Black Pepper. I then used a pair of tongs to mix everything together evenly. Make sure to stir every once in awhile for everything to cook properly.

About 2 minutes into the cooking process, I added in some Basil Leaves. I want to say about 1/4 cup to 1/2 a cup. I'm not sure, I just grabbed a bundle of the Basil and started tearing them into small pieces and tossing them in the pot. So don't use a measurement here, use your love of Basil. Go Nuts!

I stirred them in and let the concoction cook for about 5 more minutes, stirring occasionally. You can check to see if the vegetables are done by observing the Peppers being soft, as well as the Mushrooms being spongey. If you can't tell, taste testing is always a good plan! Enjoy!

This is for my coworkers: If you are the first one to come to my desk tomorrow at work, and say I LOVE MUSHROOMS, you get a free lunch!