Mongolian beef? No, Mongolian shrimp – healthier, cheaper and so much tastier with the addition of onions and red pepper.
How can you can you make Mongolian beef even better and somewhat healthier?
- By replacing beef with shrimp
- Adding onions and bell pepper to the mix
- Getting rid of the brown sugar completely in favor of hoisin sauce (not exactly healthier but less sugar and more flavor) to sweeten the pot, so to speak.
- Cutting back on the soy sauce- ¼ cup is just fine
- Kicking up things a notch with sriracha
- Diluting the sauce with Chicken broth to mellow out the flavors.
Sound’s tasty doesn’t it? Wait till you try it!
Fear not, although it may seem like a tedious task this Mongolian shrimp is blazing easy, straightforward and the best part? You can make this any time of the year, month, week, or day- no restrictions here.
You know what’s even better it takes about 30 minutes to make noodles included - assuming you buy cleaned and deveined shrimp. The hardest part is slicing the onions and green pepper. I don’t think that is a lot of work, do you?
Trying to take a good picture however, of this Mongolian shrimp, to me, was the trickiest part. You see, I tried to get my 5-year-old son to hold the shrimp up, so I can get my money shot-But it just wasn’t happening – bribery or promises didn’t do it.
He kept moving his hands and just could not keep still “mummy my hands are tired “ or “my back is itching” and “Can I eat the noodles”? Boys! They can never be tamed.
Rejoice! This part is not part of the recipe.
At one point we both gave up and started eating the shrimp and noodles like there was no tomorrow – it was only 9 am. It did not make it to lunch.
Hubby did not get his share but that is ok. We will be making this often.
Recipe type: Main
- 1-tablespoon vegetable oil
- ½-teaspoon ginger minced
- 1-tablespoon garlic, chopped
- ¼ cup reduce sodium soy sauce
- ½ -1 cup chicken broth
- ¼ cup hoisin sauce
- ½ medium onion sliced
- 1 small red pepper sliced
- 1 or more teaspoon sriracha
- ½-1 pound noodles
- Vegetable oil, for frying (about ½ cup)
- 1 lb. shrimp peeled and deveined
- ¼-cup cornstarch
- 2 large green onions sliced on the diagonal into one-inch lengths
- Heat up a saucepan or work to medium heat (the oil should not too hot) with about 1 tablespoon of oil, and then add ginger and garlic sauté for about 1-2 minutes making sure the garlic does not burn – add onions and sriracha
- Stir in soy sauce, chicken broth, and hoisin sauce to the mixture. Bring to a boil and simmer for about 3 minutes, add red pepper remove from heat. Set aside
- Mix shrimp with the cornstarch. Remove from cornstarch, shake off and let it rest for about 5 minutes.
- Heat up the Wok with about 2-3 tablespoons oil, and then add shrimp let it rest for about 30 seconds before stirring. Cook for 2-3 minutes or until shrimp reaches desired doneness, stir the shrimp around a little so that it cooks evenly. Remove and keep warm. Transfer shrimp to a plate and remove any excess oil from the saucepan.
- Next, return saucepan to medium heat. Then add the soy sauce mixture and shrimp. Bring to a boil, continually stirring for about 2 minutes,
- Finally add scallions, stir- Adjust seasonings and thickness with
Caribbean Coconut Sweet bread laden with freshly grated coconut , tropical flavors and with cream cheese glaze. I can’t believe the holidays are around the corner- there is no denying. All the Christmas lights are starting to come up .So this is a great time to head off to the super market, dust off your mixer, polish off your baking pans and get ready for baking seasoning. Wait! PLEASE start with this Coconut sweet Bread. If you are a coconut lover this would rock your world. If you are not you would be pleasantly surprise. Would you believe me when I say I have tripled my workout intensity just for this cake alone? Yep. You should see me going up those stairs panting like a dog… but who cares? All I am consumed with is the aroma of this bread baking- I even dream about it. Usually I always let my son have the last piece of cake but when I make this I get to have the last one. His crying doesn’t bother me when am in my zone. I just promise to make him chocolate cup cakes and that does it. He adores chocolate and I adore Coconut Coconut sweet bread is a Caribbean favorite enjoyed in countries like Jamaica, Guyana, Trinidad and Barbados. What is so distinctive about this cake (most people call it bread) is the addition of freshly grated coconut to the batter, the aromas from the bitters, almond, nut meg, cinnamon, all spice would make your neighbors come knocking at your door. To make this cake even sweeter- I made a cream cheese glaze to go with the cake- you don’t have too but I would highly recommend it- especially for those with a sweet tooth. This cake is light, not too sweet with just the right amount of sweetness, great texture for soaking up rum, syrup and sauces and laden with tropical flavors. It also freezes well and a great cake to ice or offer as a gift. This would be perfect on those cold winter mornings with tea or coffee as a snack or dessert. Very Versatile! Enjoy!
Coconut Sweet Bread
Recipe type: Dessert
- 1 small coconut grated( 2 cups)
- 1 cup golden raisins
- 1 cup chopped mixed candied fruit (I used pineapple and cherries)
- 1-cup (226 grams) 8 ounce butter or margarine
- 1-cup sugar
- ½ cup (4 ounce) sour cream
- 5 large eggs
- 3 cups all purpose flour
- 3-teaspoon baking powder
- 2 teaspoons angostura bitters
- ½ teaspoon salt
- 1 teaspoon almond flavor
- 1-teaspoon vanilla flavor
- 1-teaspoon nutmeg
- ¼ cup coconut milk or regular milk
- 4 oz. cream cheese (room temperature)
- ½ cup confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon lime/lemon
- 1 teaspoon grated lime
- In a small bowl combine the candied pineapple, chopped cherries, and raisins.
- Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes, add sour cream and mix for another minute.
- Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
- Sift in the flour and baking powder into the batter, and then add the fruits, nutmeg, bitters, cinnamon, allspice, almond and vanilla extract, Add grated coconut .
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour batter into a greased and floured Bundt cake and bake at 325 until a tester inserted into the center comes out clean, 50–65minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes.
- Whip together cream cheese, powdered sugar, vanilla , grated lime, lime juice and 2 tablespoons of milk until very creamy. Add more milk to get desired consistency for drizzling. Pour on cake
- Serve with tea or whipped cream