Vietnamese Caramel Shrimp Stir-fry

Vietnamese Caramel Shrimp Stir-fry
This dish is so delicious and easy you won’t believe it! This recipe uses brown sugar to caramelize the shrimp and has layers of flavors from shallots, thai chiles, siracha sauce, and Asian fish sauce!

Cuisine: Asian
Recipe type: Lunch, Dinner

  • uncooked extra-large shrimp 1 pound
  • peanut oil 2 tablespoons
  • Sesame oil 1 tablespoon
  • dark brown sugar 3 tablespoons
  • garlic cloves 2
  • shallot 1
  • small hot Thai chiles 2
  • Sriracha sauce 1 tablespoon
  • chicken stock ¼ cup
  • Asian fish sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • Low sodium soy sauce 1 tablespoon
  • cilantro 3 tablespoons

  1. Heat the oil in an IMUSA wok over medium-high heat until it smokes lightly.
  2. Add the shrimp and the brown sugar and stir-fry for 2 to 2 ½ minutes.
  3. Add the garlic and shallot and stir-fry for another 2 minutes.
  4. Turn heat to high and immediately add the stock, fish sauce and soy sauce
  5. Let this boil down until the sauce has thickened and reduced by half. This should only take a few more minutes.
  6. Serve immediately topped with freshly chopped cilantro with some jasmine rice.

Thai Style Seared Scallops with Coconut Milk Sauce

Thai Style Seared Scallops with Coconut Milk Sauce
This dish has the perfect combination of spicy and sweet – using fresh red chiles and coconut milk to make a delicious sauce for the sea scallops.

Cuisine: Asian
Recipe type: Appetizer, Lunch, Dinner

  • large sea scallops 12
  • olive oil 2 tablespoons
  • butter 1 tablespoon
  • salt and pepper
  • fish sauce (available in tall bottles at Asian/Chinese food stores) 2 tab
  • juice of ½ lime
  • handful of fresh cilantro
  • fresh red chilies 1 to 2
  • cloves garlic 2
  • coconut milk ¼ cup
  • Pinch of sugar

  1. Rinse scallops and pat dry (pat drying will help the scallops attain a nice sear and caramel color.)
  2. Heat an IMUSA wok or large frying pan over medium-high heat. Add one tablespoon each of butter and olive oil to the pan.
  3. Season the scallops lightly with salt and fresh ground pepper and gently place them in the wok. Cook the scallops undisturbed for at least 3 minutes.
  4. Turn the scallops and cook another 3 minutes or so. Scallops are ready when both sides have a nice golden color and are firm to the touch.
  5. Remove scallops from the wok and place on a paper towel to drain
  6. In the same wok, heat the remaining tablespoon of oil and sauté the chili peppers and the garlic for 2 minutes over medium heat. Add the rest of the ingredients for the sauce and allow to cook, stirring occasionally another 3 to 4 minutes.
  7. Place all the ingredients for the sauce in the wok over medium heat-high. Cook for 3 to 4 minutes stirring occasionally.
  8. Remove from heat and add additional salt and pepper if necessary. Remove scallops from wok and serve with steamed Jasmine rice. Garnish with extra chopped fresh cilantro leaves.


Steamed Veggies with Pineapple Sweet and Sour Dipping Sauce

Steamed Veggies & Pineapple Sweet/Sour Sauce
Who said veggies had to be boring!? Using a dipping sauce made from pineapple, vinegar, and sugar adds a sweet and tangy flavor to your steamed veggies.

Cuisine: Asian
Recipe type: Side dish, Lunch, Dinner, Appetizer

  • vegetables like carrots, broccoli, cauliflower, sugar snap peas, and turnips
  • ice water 1 tablespoon
  • cornstarch 1 tablespoon
  • can of pineapple chunks (1) 20 ounce
  • vinegar ¼ cup
  • sugar 1 tablespoon
  • salt 1 teaspoon

  1. Place vegetables inside the IMUSA steamer baskets and bring 2 cups of water to boil in a wok or medium saucepan.
  2. To make dipping sauce, in a small bowl or cup add ice water and cornstarch and mix until fully dissolved. Set aside.
  3. Remove juice of canned pineapple, about ¾ cup, and place in a small saucepan. Reserve pineapple chunks for other use.
  4. Add vinegar, sugar and salt to saucepan and heat on medium high, whisking frequently.
  5. Once simmering, drizzle in cornstarch mixture and whisk briskly until sauce thickens. Remove from heat and pour dipping sauce in a bowl.
  6. To steam the vegetables, place steamer baskets with veggies on wok or saucepan and steam for 4-5 minutes.
  7. Remove immediately and serve with sweet and sour dipping sauce.

Mongolian Beef

Mongolian Beef
This Mongolian Beef recipe uses flavorful flank steak in a savory rich brown sauce that brings Asian flavor to your kitchen! Pair with steamed broccoli and jasmine rice!

Cuisine: Asian
Recipe type: Dinner, Lunch

  • peanut oil (you may use canola instead) 2 tablespoons
  • ginger ½ Teaspoon
  • cloves of garlic 3
  • low sodium soy sauce ½ cup
  • hoisin sauce ¼ cup
  • sesame oil 1 tablespoon
  • dark brown sugar 1½ tablespoons
  • scallions 4
  • flank steak 1 pound

  1. Slice the flank steak across the grain into very thin slices (it helps to place it in the freezer for about 30 minutes).
  2. Combine all the remaining ingredients except the scallions and brown sugar to make a marinade.
  3. Combine the sliced flank steak and marinade in a large zip lock bag or a bowl that accommodates both. Allow to marinate for 1 hour and up to 4.
  4. Heat an IMUSA wok over medium high heat. Add one tablespoon of the peanut oil and allow it to heat until it is mildly smoking. Add the scallions and quickly stir-fry for 2 minutes. Remove from wok and set aside.
  5. Drain the flank steak well (DO NOT DISCARD MARINADE). Pat the flank steak dry with a paper towel.
  6. Add the remaining oil to the wok and cook the flank steak over medium high heat for about 3 to 4 minutes or until slightly caramelized (do not crowd the pan). You may have to do this in batches. Remove from heat and set aside
  7. Add half the marinade to the wok and bring to a boil. Allow it to boil until it is reduced slightly and thickened.
  8. Add the flank steak back into the wok and sprinkle with brown sugar. Continue to stir-fry for 2 additional minutes.
  9. Add the scallions and stir until combined. Serve over steamed jasmine rice.

Miso Snapper with Asian Vegetables

Miso Snapper with Asian Vegetables
It’s all about the marinade! This recipe flavors snapper with a miso paste, ginger, and scallion marinade and a separate vegetable marinade made with peanut oil, rice wine vinegar, soy sauce, and sesame oil.

Cuisine: Asian
Recipe type: Dinner, Lunch

  • “Snapper Filets (or any form white fish like cod or
  • halibut work well too)” (4) 6 ounce
  • white miso paste ½ cup
  • Mirin (sweet rice wine, available at most grocery stores) ¼ cup
  • fresh ginger 1½ tablespoons
  • scallions 3 tablespoons
  • peanut oil 1 tablespoon

  1. In a large bowl, combine peanut oil, rice wine vinegar (not Mirin), soy sauce and sesame oil.
  2. Toss vegetables (except for the bok Choy leaves) in the marinade.
  3. In a separate bowl, combine miso paste, mirin ginger and scallions. Pour marinade over fish. Allow both the vegetables and fish to marinade for at least 30 minutes and up to 2 hours.
  4. Place a bed of bok Choy in the bottom of the steamer and place the marinated fish over it. Discard excess marinade.
  5. Drain the vegetables and place in the top portion of the bamboo steamer (carrots first, then peas, topped with chopped bok Choy)
  6. Place steamer over a 14 inch IMUSA wok with 2 inches of water. Bring water to a boil over medium high heat. Once water is boiling and steam is visible reduce heat to medium and continue cooking for 10 to 12 minutes. Turn off heat and remove steamer from wok.
  7. Place bamboo steamer over a large plate and serve with jasmine rice.