It’s meatless Monday. Yay! I just got a couple heirlooms from the store and I couldn’t wait to try them. Oh man, they are good!!!!
These are really meant to be enjoyed raw and fresh. So I thought I’d do a little Caprese action and throw in some basil and mozzarella. I just sprinkled a little bit of sea salt and fresh pepper on the tomato slices and drizzled them with EVOO and a good quality balsamic. Good to go!
Ok, so I got carried away and made a mini cairn out of it. Hey, food’s suppose to be fun, right?
What can I say, I just love the Lee Kum Kee Brand Black Bean Garlic Sauce. And I have been using it for years now. It gives stir-fry’s more depth in flavor than mere soy sauce can. In fact, I don’t even use soy sauce in my stir-fry’s. I just mix the black bean garlic sauce with oyster sauce and some kind of chili sauce (i.e pepper satay) and wham… like I’m in Chinatown, all of a sudden!
In this dish, I used my leftover tomatoes and a little ground bison meat. Pretty simple and quick but bursting with flavor.
By the way, I like my stir-fry sauce a little thick, like gravy. So, I simply mix in a slurry of cornstarch and stock. It’s awesome! Give it a try.
3 tbs. Black Bean Garlic Sauce
2 tbs. Oyster Sauce
1 tbs. Chili Sauce (not sweet)
1 cup Chicken Stock
1 tbs Cornstarch
1 cup Diced Tomatoes
1 Onion, diced
Leftover Meat, ground, diced, sliced, etc.
3 tbs. Finely Chopped Scallions
2 tbs. Canola Oil
In a bowl, mix well all 3 sauces with stock and cornstarch. Meanwhile, in a medium heated skillet, add oil, meat and onions and cook for a few minutes. Add the sauce mixture and stir until bubbling. If sauce is too thick, simply add more stock. Turn off heat and stir in some chopped scallions. Serve on a plate and garnish with more scallions.
This is both my lunch and dinner for today. A yummy no-brainer dish you can whip up in about 10 minutes. Very simple! Take a look at the photo. Now, aren’t you hungry yet? I know, I am!
So, no excuses now, ya hear?
Capellini (or Angel Hair)
Fresh Basil, chopped
Garlic Cloves, minced
Parmesan, grated or shredded
Salt & Pepper
Cook pasta to al dente, about 3 minutes. Meanwhile, in a medium-low heated skillet, sweat garlic in oil for a few minutes. Turn heat up to medium and add tomatoes, shrimp, salt & pepper. Cook for a few more minutes, until shrimp is fully cooked. Be careful not to overcook shrimp. Turn off heat and fold in pasta and parmesan. Serve immediately.