Island Mango & Shrimp Stir-fry

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8 servings

The bright taste of mango brings life to this healthy shrimp stir-fry, which also features red bell peppers, green onions and garlic.

Ingredients

1/2 cup light soy sauce
1/2 cup fresh lemon juice
3 oz. honey clover
2 tbsp. sesame oil
1/4 cup cornstarch
2 tsp. red chili pepper, crushed
2 tbsp. rice oil
8 oz. red bell pepper, 3/4-in. dice
4 oz. green onion, 3/4-in. dice
11/2 oz. garlic cloves, minced
1 lb. + 8 oz. 91/110 shrimp
12 oz. mango, 3/4-in. dice
1/3 cup + 2 tsp. cilantro, chopped

Steps

1. Whisk together soy sauce, lemon juice, honey and sesame oil. Add cornstarch and crushed chili pepper. Set aside.

2. At service, heat rice oil and add bell pepper, onions and garlic. Sauté for 30 secs.

3. Add shrimp and mango and cook until shrimp is opaque, then add sauce and bring to a simmer (about 30 secs).

4. Serve and garnish with cilantro.

Recipe by Dwight Collins, University of California-Santa Cruz

More From FoodService Director

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources