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Stir Fried Sugar Snap Peas
Stir Fried Snap Peas
I’m a big fan of sugar snap peas. When they are in season, they taste like candy. This is a simple stir fry side dish that takes 5 minutes to make. It is also vegan, gluten free, and paleo friendly. You can turn this side dish into a main course by serving with steamed rice and adding a protein such as shrimp, beef, pork, chicken, or tofu.
Ingredients
- 1 tbsp vegetable oil
- 4 garlic cloves minced
- 5 button mushrooms sliced
- 2 cups sugar snap peas
- 1 cup water chestnuts sliced
- 1 tsp salt
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- Heat up cooking oil in a large sauté pan or wok over high heat. Add in the garlic and mushrooms. Cook for 1 minute.
- Add in the snap peas and water chestnuts. Season with salt. Stir fry for 3 minutes.
- Add in the sesame oil and seeds. Cook for 1 more minute.
Salt and Pepper Chicken
Salt and Pepper Chicken
Salt and pepper chicken is a very common appetizer found in Chinese restaurants. You may even see many other menu items with the salt and pepper name: shrimp, squid, chicken wings, and even tofu. The protein is marinated in a simple garlic/ginger/brown sugar marinade, then dredged in cornstarch. It is then fried then seasoned with a salt and pepper spice mix and garnished with fried basil leaves. That easy.
Ingredients
- 1 lb boneless skinless chicken thighs or breasts cut into 1 1/2” cubes
- 1 large egg beaten
- 1/2 cup cornstarch
- 1/3 cup vegetable oil
- 12 large basil leaves
Marinade
- 1 tbsp vegetable oil
- 3 garlic cloves minced
- 3 tsp ginger minced
- 2 tsp brown sugar
- 1/2 tsp salt
Spice Mix
- 1 tsp ground white pepper
- 1/2 tsp brown sugar
- 1/2 tsp salt
- 1/8 tsp five spice powder
Instructions
- Mix together the marinade ingredients. Add the chicken and marinate for 15 minutes.
- Add the ban egg to the chicken. Mix thoroughly. Then add in the cornstarch, making sure that all of the pieces are evenly coated.
- Add the cooking oil to a large sauté pan over medium high heat. Cook the chicken pieces for 4 minutes a side.
- When the chicken is done frying, remove any excess fried bits from the oil by scooping them out with a slotted spoon. Add in basil leaves and fry for 1 minute.
- Season the chicken with the spice mix. Toss with the fried basil leaves.
Tres Leches Cake
Tres Leches Cake
This is one of my favorite cakes. It’s quite easy to make. I’ve also learned while making it how unhealthy it is for you. Holy shit. Cream, more cream, sweetened condensed milk, evaporated milk, a stick of butter, 5 eggs, and a lot of sugar. I’m pretty sure that tres leches translates to English as “dairy bomb that will make your ass fat, tubby.” What’s really bad is that I only see a good 6-8 servings of this cake, when there’s probably twice that. Please try and share this cake. It really wouldn’t be right to eat all of it. Even over the course of a week(like anything even lasts that long in my house.)
Equipment
- standing mixer
Ingredients
Cake
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 5 large eggs
- 1 tsp vanilla
Tres Leches
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup heavy whipping cream
- 1 tsp vanilla
Whipped Cream and Toppings
- 1 1/4 cup heavy whipping cream
- 4 tbsp sugar
- 1 tsp vanilla
- fruit of your choosing berries, pineapple, peaches, kiwi, mangos are all great options
Instructions
- Mix together the flour, baking powder, and salt. Set aside.
- In a mixer, beat 1 egg at a time over medium speed for 1 minute. Pour in the melted butter and continue to mix.
- Slowly add in the sugar, the vanilla, then the flour mixture.
- Preheat the oven to 325 degrees. Grease a 9”x13” cake pan with butter. Pour the mixture into the pan.
- Bake the cake for 30 minutes. Let cool on a rack.
- While the cake is cooling, mix together the tres leches.
- Once the cake had completely cooled, poke a ton of tiny holes on the top of it with a tooth pick or a knife. Pour the tres leches over the cake. Let the cake absorb the mixture covered in the refrigerator for 4 hours.
- About 5 minutes before you’re ready to frost the cake, mix on medium speed the heavy cream, sugar, and vanilla.
- Mix until it peaks and is whipped cream consistency.
- Evenly spread the whipped cream mixture over the cake. At this point the cake is ready. Or…
- Top the cake with your favorite fruits before serving. I topped the cake with blueberries and strawberries.
