Tag: spicy

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Spicy Lemongrass Edamame

Submitted by Gail Robison

Serves: 2

Ingredients:

1 tablespoon Sao Noi Lemongrass Chili Oil
10 ounces of edamame (without salt)
4 cloves of garlic, minced
1/2 teaspoon of sesame oil
1 tablespoon of mayonnaise
2 teaspoons of soy sauce
1/2 teaspoon of salt flakes

Directions:

  1. In a small frying pan, sauté garlic in sesame oil on medium low heat. Be careful not to to burn the garlic. When garlic is golden brown, remove the frying pan from heat.
  2. In a medium bowl, mix sautéed garlic, chili oil, mayonnaise, and soy sauce.
  3. Steam the edamame for 2 minutes.
  4. Toss steamed edamame with chili oil in a large bowl.
  5. Add garlic mixture to the large bowl and mix until steamed edamame is evenly coated. Season with salt and pepper to taste and serve warm.
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Sao Noi Corn on the Cob

Submitted by: Wade Schueller

Serves: 2-4

Ingredients:

3⁄4 tablespoon Sao Noi Original Chili Oil 1 tablespoon olive oil
4 ears of peeled sweet corn on the cobPinch of salt

Directions:

  1. Preheat grill to 350 degrees. Peel and desilk corn.
  2. Mix chili oil and olive oil together to create oil spread. Brush onto corn until fully coated.
  3. Place corn on the grill.
  4. Corn should take about 15 minutes to fully grill. While grilling, baste corn frequently with oil spread until all sides are golden brown.
  5. Sprinkle with a pinch of salt.
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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.