Malaysian Stir-Fry

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
1 serving

This stir-fry gets its Malaysian touch from shrimp, calamari, soy sauce, sweet chili sauce, rice noodles and Chinese sausage.

Ingredients

2 oz. calamari, tubes only, sliced about 1/4-in. thick
1 oz. large shrimp
2 oz. soy sauce
2 oz. dark soy sauce
11/2 cups sweet chili sauce
1/2 tbsp. shrimp paste
1 oz. oil
1 tsp. garlic, minced
1 oz. Chinese sausage, sliced in half lengthwise very thin
2 oz. cooked clam
6 oz. rice noodles, cooked
2 oz. scallion, cut into 1-in. pieces
2 oz. bean sprouts
2 oz. scrambled egg, cooked

Steps

1. Blanch off calamari and shrimp, and shock in ice water.

2. Mix soy sauces and 1 oz. water, set aside for later.

3. Mix sweet chili sauce and shrimp paste together, set aside for later use.

4. To assemble, heat wok. Add oil, garlic and sausage, sauté about 30 seconds, until fragrant and garlic starts to brown. Add in all seafood and sauté about 30 seconds.

5. Add in noodles and then soy mixture, toss together and bring to a boil. Make pool in center and add about 2 tsp. of chili sauce mixture, then toss everything together.

6. Add scallions, bean sprouts and eggs; toss and then remove. (You don’t want to sauté too long once you add final three ingredients, since you are trying to retain color of dish.)

Recipe by Corporate Image Dining Services, Stamford, Conn.

More From FoodService Director

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources