Basil Pineapple Fried Rice

Basil Pineapple Fried Rice
You will never order Chinese Takeout again! This delicious recipe has a touch of sweetness with pineapple chunks and additional crunch from roasted cashews!
Recipe type: Side dish, Lunch, Dinner
Cuisine: Asian
Serves: 4-6
  • cooked cold white rice 2 cups
  • soy sauce 3 tablespoons
  • sugar 1 tablespoon
  • vegetable oil
  • garlic cloves (minced) 3
  • medium red onion (chopped) 1
  • scrambled eggs 2
  • canned pineapple chunks, drained (about 1 ½ Cups) 10 ounces
  • frozen peas 1 cup
  • roasted cashews ½ cup
  • fresh basil (finely chopped) 1 cup
  1. Combine sugar and soy sauce and set aside.
  2. Heat your IMUSA wok on high heat and add 2 tablespoons oil to wok, then tilt the wok to swirl oil, coating the sides. Once the oil begins to smoke, stir-fry the garlic and red onions for one minute and set aside in a bowl.
  3. Add 4 more tablespoons of oil and crumble rice into wok. Stir-fry for 5 minutes with a flat wooden spatula until lightly browned, breaking up lumps of rice.
  4. Push rice to the side of wok and in the center add another tablespoon of oil. Add scrambled eggs and scramble until eggs are completely cooked and crumbled.
  5. Mix together with rice and add cooked garlic and onions. Drizzle in soy sauce mixture and stir-fry for two more minutes. Add pineapple, peas, and cashews and mix evenly.
  6. Remove from heat and mix in chopped basil. Garnish with extra basil before serving.

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!
Recipe type: Lunch, Dinner
Cuisine: Asian
  • 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.
Recipe type: Appetizer, Lunch, Dinner
Cuisine: Asian
  • 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.

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!
Recipe type: Dinner, Lunch
Cuisine: Asian
  • 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.

Fried Rice with Chicken and Ham

Fried Rice with Chicken and Ham
A great way to use leftover rice! Mixing with chicken, ham, eggs, and vegetables creates a complete Asian-Inspired meal! This recipe comes with an additional recipe for Shrimp Sauce - that is a perfect topping to the fried rice!
Recipe type: Side dish, Lunch, Dinner
Cuisine: Asian
  • cooked jasmine rice that has been cooled to room temperature 5 cups
  • peanut oil 3 tablespoons
  • eggs 2
  • sweet white onion like Vidalia ½ cup
  • scallions 3 tablespoons
  • chicken breast (a store bought rotisserie chicken breast saves time) 1
  • thick sliced deli ham ½ cup
  • soy sauce or more as needed 3 tablespoons
  • For Shrimp Sauce:
  • mayonnaise ⅓ cup
  • rice wine vinegar 2 teaspoons
  • soy sauce 1 teaspoon
  • granulated sugar pinch
  • paprika 1 teaspoon
  • garlic powder 1 teaspoon
  • milk 1 tablespoon
  1. Place IMUSA Wok on stove over medium high heat. Heat peanut oil add the scallions and onions and cook until translucent
  2. add the beaten egg until lightly scrambled followed by the chicken and ham.
  3. Add the rice breaking up with an IMUSA wooden Asian spatula and continue stirring until all the ingredients are well combined and the rice is very hot.
  4. Add the soy sauce all over the rice while stirring quickly.
  5. Serve with shrimp sauce on the side: Combine all ingredients in a bowl and whisk until very smooth. Serve with fried rice.
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