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

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