Author: Sao Noi

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Clams Meditteranean

Submitted by John Schroeder

Serves: 4

Ingredients:

2 teaspoons Sao Noi Original Chili Oil 3 cloves chopped garlic
2 pounds steam clams 1 cup dry white wine
1 cup diced onions1 teaspoon salt
1 cup diced fire-roasted tomatoes2 teaspoons chopped parsley

Directions:

  1. Sauté peppers and onions in chili oil on high heat.
  2. Add garlic, white wine, tomatoes, and salt.
  3. Reduce heat and add clams, simmer for 15 minutes.
  4. Plate, then top clams with parsley.
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Stuffed Bell Peppers

SUBMITTED BY BRIAN BARBER

Serves: 6

Ingredients:

3 ounces Sao Noi Original Chili Oil2 pouches quick-prep jasmine rice
3 tablespoons olive oil16-ounce can black beans
6 medium (any color) bell peppers14.5-ounce can diced tomatoes
1/2 cup white onions, chopped32-ounce can tomato sauce (set 6 tablespoons aside
to top each bell pepper)
12 ounces whole kernel frozen corn 1 pound lean ground beef
1 cup cheddar cheese 1/2 teaspoon salt

Directions:

  1. Preheat the oven to 350°F.
  2. Cut off tops of bell peppers, clean out the seeds.
  3. Place bell peppers on a plate or paper towel; microwave for 3-4 minutes to soften. Place peppers cute side up in a glass baking dish.
  4. Heat olive oil in a deep pan over medium to high heat. Add the ground beef, chopped onions, and salt. Cook for 8-10 minutes, stirring occasionally until light brown. Drain excess fat.
  5. Add tomato sauce (reserving six tablespoons), diced tomatoes, black beans, rice and corn to ground beef and onions. Cook over medium heat for 15 minutes, stirring occasionally, until thoroughly mixed and hot.
  6. Remove from heat and stir in chili oil.
  7. Stuff each bell pepper with beef mixture and add a spoonful of tomato sauce to the tops of each. Cover with foil (to prevent from drying out); bake for 35 minutes. Uncover and top with cheese. Cook for an additional 10 minutes.
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Simply Spicy Spaghetti

Submitted by Jason Kessel

Serves: 6-10

Ingredients:

1 lb ground beef1 ½ tsp Sao Noi™ Original chili oil
1 lb ground hot sausage (Andouille or chorizo)2 cans roasted tomatoes, chopped
1 yellow onion1 pack pasta
2 cloves garlic, chopped1 tsp Italian seasoning
1 green bell pepper, diced½ tsp black pepper
2 cans tomato sauceItalian basil, chopped (for garnish)
1 can tomato pastefresh parmesan, grated (for garnish)

Instructions:

  1. Cook pasta according to instructions on package.
  2. Thoroughly cook beef and sausage. Add onion, bell pepper, and garlic.
  3. In a separate pan, add tomato sauce, tomato sauce, and roasted tomatoes and stir until even. Add Italian seasoning and black pepper.
  4. Add chili oil to the beef and sausage and combine with sauce.
  5. Plate the pasta and top with a hearty scoop of sauce. Garnish with parmesan and basil.
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Lemongrass Beef with Bell Pepper

Submitted by Minh Vu

Serves: 2

Ingredients:

1 lb beef, thinly sliced½ tsp salt
3 tbsp lemongrass, finely chopped 2 tbsp soy sauce
2 bell peppers (red and/or yellow), diced¼ tsp black pepper
2 cloves garlic, finely chopped1 tbsp Sao Noi™ Original chili oil
2 tbsp peanut oil

Instructions:

  1. In a skillet, heat peanut oil on high for one minute. Add garlic, lemongrass and chili oil (with chunks) and fry until golden brown.
  2. Add beef, salt, and soy sauce and stir for 3-5 minutes. Toss in bell peppers and stir for 1-2 minutes.
  3. Remove skillet from stove top and plate the contents, topping off with black pepper.
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Gyoza Spicy Dipping Sauce

Submitted by Kylee Jo Cook

Serves: 3-4

Ingredients:

1 clove garlic, minced2 tbsp Chinkiang vinegar
1 stalk green onion, finely chopped½ tsp chili oil
3 tbsp soy sauce½ tsp sugar

Instructions:

  1. Mix all ingredients together until sugar is dissolved.
  2. Serve with gyoza.