Stir-fry

Instructions

Method

-      In a cast iron skillet, heat 1 tablespoon of olive oil-butter blend over medium high heat and sauté red yellow green bell peppers, shitake mushroom for 2 to 3 minutes

-      Add kale, red onion, 1 tablespoon garlic, bean sprouts, soy sauce, chicken broth, ginger, 1 tablespoon of cilantro, 1 tablespoon olive oil-butter blend, black pepper to taste and cook for 1 to 2 minutes

-      In separate cast iron skillet add 2 tablespoons of olive oil-butter blend over medium-high heat

-      Add shrimp, salt and pepper to taste, remaining cilantro, remaining garlic and cook for 2 to 4 minutes then combine both skillets together

-      Add peanuts, crabmeat and fusilli pasta and mix well together and serve

Ingredients
  • ½ red bell pepper, julienned
  • ½ yellow bell pepper, julienned
  • ½ green bell pepper, julienned
  • 2 shitake mushroom, julienned
  • 1 cup kale, chopped
  • ½ cup red onion, sliced
  • 2 tablespoon olive oil
  • 3 tablespoon garlic, minced
  • 1 cup bean sprouts
  • 1 tablespoon soy sauce
  • ½ cup chicken broth
  • 1 teaspoon ginger, minced
  • 2 tablespoon cilantro, chopped
  • 3 tablespoon olive oil-butter blend
  • ½ lb medium shrimp
  • Salt and pepper to taste
  • 2 tablespoon peanuts, toasted
  • 1 cup lump crab meat
  • 1 cup fusilli pasta, par cooked
The Back Story

Ingredients

·      ½ red bell pepper, julienned

·      ½ yellow bell pepper, julienned

·      ½ green bell pepper, julienned

·      2 shitake mushroom, julienned

·      1 cup kale, chopped

·      ½ cup red onion, sliced

·      2 tablespoon olive oil

·      3 tablespoon garlic, minced

·      1 cup bean sprouts

·      1 tablespoon soy sauce

·      ½ cup chicken broth

·      1 teaspoon ginger, minced

·      2 tablespoon cilantro, chopped

·      3 tablespoon olive oil-butter blend

·      ½ lb medium shrimp

·      Salt and pepper to taste

·      2 tablespoon peanuts, toasted

·      1 cup lump crab meat

·      1 cup fusilli pasta, par cooked

Method

-      In a cast iron skillet, heat 1 tablespoon of olive oil-butter blend over medium high heat and sauté red yellow green bell peppers, shitake mushroom for 2 to 3 minutes

-      Add kale, red onion, 1 tablespoon garlic, bean sprouts, soy sauce, chicken broth, ginger, 1 tablespoon of cilantro, 1 tablespoon olive oil-butter blend, black pepper to taste and cook for 1 to 2 minutes

-      In separate cast iron skillet add 2 tablespoons of olive oil-butter blend over medium-high heat

-      Add shrimp, salt and pepper to taste, remaining cilantro, remaining garlic and cook for 2 to 4 minutes then combine both skillets together

-      Add peanuts, crabmeat and fusilli pasta and mix well together and serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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