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Serving Suggestions

Stir Fry Chicken
Ingredients:
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Chicken breast sliced in thin strips
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veggies - mushrooms, asparagus, snow peas, any color bell pepper, onion, etc.
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linguini (or similar pasta)
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soy sauce
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Big Sur Gourmet Roasted Garlic Olive Oil
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Big Sur Gourmet Lemon Ginger Thai
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toasted seasame seeds - for garnish
Directions:
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Cook pasta according to directions...drain.
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Place skillet over med-high heat and drizzle Big Sur Gourmet Roasted Garlic Oil in pan.
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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.
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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.
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Garnish with toasted seasame seeds.
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Perfect for "stir-fry" mixed vegetables, especially mushrooms and asparagus.
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Try over any pasta as a finishing sauce for both fish or chicken. Wonderful for marinating salmon. Not hot or spicy...
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Drizzle in soup as seasoning, delicious!
Ingredients:
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1 package (12 oz) package rice noodles
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2 tbls butter
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1 lb boneless, skinless chicken breast halves, cut into bite-sized pieces
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1/4 c Big Sur Gourmet Lemon Ginger Thai
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4 eggs
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1 tbls white wine vinegar
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2 tbls fish sauce
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3 tbls white sugar
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1/8 tbls crushed red pepper
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2 c bean sprouts
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1/4 c chopped peanuts
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3 green onions, sliced
Directions:
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Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
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Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside.
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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.
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Adjust seasonings to taste. Mix while cooking, until noodles are tender.
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Add bean sprouts, and mix for 3 minutes.
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Garnish with the chopped peanuts and green onions.
Ingredients:
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1 to 2 sirloin steaks, depending on the amount of meat you prefer
MARINADE:
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5 tbls Big Sur Gourmet Lemon Ginger Thai
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1 tbls lime juice
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2 tbls brown sugar
FOR SALAD:
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1 large bowl salad greens
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1 c bean sprouts
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handful of fresh mint or basil leaves, lightly chopped or torn
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1 c fresh cilantro
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1 c fresh mango, cubed or cut into spears (optional)
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1 c cherry tomatoes, left whole or sliced in half
DRESSING:
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1 tbls fish sauce (available at Asian food stores)
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4 tbls Lemon Ginger Thai
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3 tbls lime juice
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1/2 tsp cayenne pepper
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2 tsp brown sugar
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2 tbls chopped peanuts
Directions:
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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.
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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).
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Prepare your bowl of greens and other salad ingredients.
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Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
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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.
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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.
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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.

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