Honestly this is one of my favorite dinners- but no one else in this house likes it so its my go to making dinner just for me dish.
This is one of those clean out the fridge/what do I have on hand dinners- I have used fish, chicken, shrimp, and beef in this, and I usually use snap peas or green beans along with carrots in mine (I tend to like veggies that I can eat raw or cooked in this). You can use what's in your fridge- my favorite is either Teriyaki Pineapple Chicken Meatballs (last purchased from Costco) or a basic white fish (tilapia works, I used swai tonight- any other white fish would work). I usually use either ramen noodles or a long pasta (usually spaghetti or linguine) but have made it over rice as well.
PLEASE NOTE: I don't really measure anything- I never had when making this I usually use a (eating) teaspoon to scoop things (the coconut oil and peanut butter) and I taste it... a lot. Also I use a gas stovetop when I'm cooking this, so I just move the flame level as I cook this, it might take some testing to figure how to do this in your house.
Ingredients (please note- this varies every time I make this... it depends on what is in the house):
Main protein (fish, chicken, beef, shrimp, etc- this can be omitted if you are making a vegetarian version- this can also be made with leftovers)
Oil (I use this to grease the pan- and again this can be omitted or changed- I usually use coconut, vegetable, or canola oil- most often coconut)
Salt
Pepper
Vegetables (like I said, I usually use a green vegetable and carrots and onion/shallots, and have used mushrooms., sweet peppers, and frozen peas as well.)
Egg
Garlic
Peanut Butter (I use smooth but you could use chunky if that's what you have or like)
Teriyaki Sauce
Soy Sauce
Ginger (fresh or ground)
Siracha/Sweet & Sour Sauce (I like things spicy- so I use a good amount but this can be omitted)
Sesame Oil (just for flavor)
Fish/Oyster Oil
Broth of your main protein or Vegetable Broth
Coconut Milk (If you'd like it)
Supplies:
Frying/Saute Pan
Pot for your pasta/noodles/rice
Teaspoon/Tablespoon (the kind from your silverware drawer)
Fork
Directions
I hope you find this as delicious as I do!
This is one of those clean out the fridge/what do I have on hand dinners- I have used fish, chicken, shrimp, and beef in this, and I usually use snap peas or green beans along with carrots in mine (I tend to like veggies that I can eat raw or cooked in this). You can use what's in your fridge- my favorite is either Teriyaki Pineapple Chicken Meatballs (last purchased from Costco) or a basic white fish (tilapia works, I used swai tonight- any other white fish would work). I usually use either ramen noodles or a long pasta (usually spaghetti or linguine) but have made it over rice as well.
PLEASE NOTE: I don't really measure anything- I never had when making this I usually use a (eating) teaspoon to scoop things (the coconut oil and peanut butter) and I taste it... a lot. Also I use a gas stovetop when I'm cooking this, so I just move the flame level as I cook this, it might take some testing to figure how to do this in your house.
Ingredients (please note- this varies every time I make this... it depends on what is in the house):
Main protein (fish, chicken, beef, shrimp, etc- this can be omitted if you are making a vegetarian version- this can also be made with leftovers)
Oil (I use this to grease the pan- and again this can be omitted or changed- I usually use coconut, vegetable, or canola oil- most often coconut)
Salt
Pepper
Vegetables (like I said, I usually use a green vegetable and carrots and onion/shallots, and have used mushrooms., sweet peppers, and frozen peas as well.)
Egg
Garlic
Peanut Butter (I use smooth but you could use chunky if that's what you have or like)
Teriyaki Sauce
Soy Sauce
Ginger (fresh or ground)
Siracha/Sweet & Sour Sauce (I like things spicy- so I use a good amount but this can be omitted)
Sesame Oil (just for flavor)
Fish/Oyster Oil
Broth of your main protein or Vegetable Broth
Coconut Milk (If you'd like it)
Supplies:
Frying/Saute Pan
Pot for your pasta/noodles/rice
Teaspoon/Tablespoon (the kind from your silverware drawer)
Fork
Directions
- I put my water on to boil for my pasta/put my rice on- if you can make this in the microwave go for it. Don't forget to season your water- Mario Batali says it should taste like the salinity of the sea- and I trust the Iron Chefs.
- I cook my protein- I usually pan sear my fish (salt & peppered) in a scoop of coconut oil- maybe 2 depends on the pan size- you really just want to grease the pan, to make sure things don't stick, you aren't really frying this- just cooking it through. If I'm using chicken meatballs i just cook them until they aren't frozen in middle, if its chicken (I usually use boneless skinless breasts or thighs) I pound it out so it doesn't take forever to cook through. I cook this on medium high.
- Once the protein is done I take it off the heat and put it aside. I add half the amount of oil to the pan and add the vegetables- If I use snap peas I cook them until they blister, carrots just until they are bright orange- tonight I used broccoli and just cooked it until I could break it with the tongs I was using. I do this on high/medium high depending on what vegetables I'm using and how long they take to cook and what I am considering cooked in this (blistered usually is a higher heat, mushrooms cooking down you can do on a lower heat.)
- Remove the vegetables and cook the egg - I do a pan scramble (crack it in the pan the use a fork to break the yolk and then keep it moving as it cooks.
- Remove the egg. I usually use the same plate/bowl to hold everything as it waits (this does continue the cooking - especially the egg & fish).
- Usually I can drop my pasta by now (if using Ramen you may want to wait until your sauce comes together to not over cook it.)
- I add my garlic (probably 1/2-3/4 a teaspoon) (we have the pre minced garlic- but you could use fresh or powder- if using powder add when you add the other dry spices)
- I let the garlic cook for a minute then add about 2 scoops of peanut butter, a few shakes (probably a 2 teaspoons to a tablespoon) of soy & teriyaki sauce combined and whisk this in with the peanut butter and garlic. The peanut butter will start to melt to a thick sauce consistency. (If I'm using ramen this is when I drop it.)
- Add in the siracha or sweet & sour sauce, sesame oil, fish or oyster sauce, ginger, any other spices, and your coconut milk all to your taste. Mix everything together and let it reduce a bit until its a paste like consistency. (I recommend tasting with one of your vegetables that you cooked- just so you get an accurate taste of the dish.)
- Add your stock and stir.
- This is usually when my pasta is done(I pull it at the low end of the cooking range - if using ramen then I only cook it for 2 minutes instead of 3), I usually use tongs to move my pasta to the sauce- if using ramen with the flavor packet I add about half of it to the pasta water and add about 3/4 of a coffee mug of the water (flavored with the ramen flavor packet or simply salted) to the sauce and pasta pan- to thin out the sauce.
- I add back in the vegetables and protein and let it all simmer together to reduce the sauce from a water consistency to one that looks appetizing (I usually let it sit for about 5 minutes making it a similar consistency to an al fredo sauce).
- Pour into your serving bowl, add your egg on top, and anything you want on top- I like lightly salted avocado, sesame seeds, a wedge of lime, crushed peanuts.
I hope you find this as delicious as I do!