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Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Serving Suggestions
Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
 Stir Fry Chicken


  • Chicken breast sliced in thin strips

  • veggies - mushrooms, asparagus, snow peas, any color bell pepper,  onion, etc.

  • linguini (or similar pasta)

  • soy sauce

  • Big Sur Gourmet Roasted Garlic Olive Oil

  • Big Sur Gourmet Lemon Ginger Thai

  • toasted seasame seeds - for garnish



  1. Cook pasta according to directions...drain.

  2. Place skillet over med-high heat and drizzle Big Sur Gourmet Roasted Garlic Oil in pan.

  3. When oil is hot (but not smoking) place chicken in skillet and saute until cooked through, drizzle with a little soy sauce while cooking. Remove chicken from pan and set aside.

  4. Add a little more of the garlic oil to the skillet and stir-fry the veggies, return the chicken to the pan and add the drained pasta. Shake the Big Sur Gourmet Lemon Ginger Thai and drizzle generously, and toss to coat well.

  5. Garnish with toasted seasame seeds.

  • Perfect for "stir-fry" mixed vegetables, especially mushrooms and asparagus.

  • Try over any pasta as a finishing sauce for both fish or chicken. Wonderful for marinating salmon. Not hot or spicy...

  • Drizzle in soup as seasoning, delicious!


  • 1 package (12 oz) package rice noodles

  • 2 tbls butter

  • 1 lb boneless, skinless chicken breast halves, cut into bite-sized pieces

  • 1/4 c Big Sur Gourmet Lemon Ginger Thai

  • 4 eggs

  • 1 tbls white wine vinegar

  • 2 tbls fish sauce

  • 3 tbls white sugar

  • 1/8 tbls crushed red pepper

  • 2 c bean sprouts

  • 1/4 c chopped peanuts

  • 3 green onions,  sliced



  1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

  2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside.

  3. Heat Lemon Ginger Thai in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper.

  4. Adjust seasonings to taste. Mix while cooking, until noodles are tender.

  5. Add bean sprouts, and mix for 3 minutes.

  6. Garnish with the chopped peanuts and green onions.


  • 1 to 2 sirloin steaks, depending on the amount of meat you prefer


  • 5 tbls Big Sur Gourmet Lemon Ginger Thai

  • 1 tbls lime juice

  • 2 tbls brown sugar


  • 1 large bowl salad greens

  • 1 c bean sprouts

  • handful of fresh mint or basil leaves, lightly chopped or torn

  • 1 c fresh cilantro

  • 1 c fresh mango, cubed or cut into spears (optional)

  • 1 c cherry tomatoes, left whole or sliced in half


  • 1 tbls fish sauce (available at Asian food stores)

  • 4 tbls Lemon Ginger Thai

  • 3 tbls lime juice

  • 1/2 tsp cayenne pepper

  • 2 tsp brown sugar

  • 2 tbls chopped peanuts



  1. Mix Lemon Ginger Thai, lime juice and sugar in a cup or bowl, stirring to dissolve. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.

  2. Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness).

  3. Prepare your bowl of greens and other salad ingredients.

  4. Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).

  5. If Oven-broiling the steak: Set oven to BROIL setting. Place steak on a broiling pan or on a foil lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.

  6. While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.

  7. When ready to serve, portion  out salad onto serving plates or bowls. Thinly slice the steak and top each salad with a generous amount of slice sirloin.

Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
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Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
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