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

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...
Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

FSD Resources