The Slanted Door
Instructions

To Store

  • Kit ships frozen with ice packs may thaw in transit
  • Upon arrival, remove from the packaging and place immediately in the fridge
  • Maybe kept refrigerated for up to 5 days

To Serve

Shrimp and Chayote
  • STEP 1: In a medium sauté pan, heat 2 tablespoons oil on high heat
  • STEP 2: Add the shrimp and cook for about 30 seconds on each side
  • STEP 3: Take the shrimp out of the pan. Set aside
  • STEP 4: Drain oil, leaving about 1 tablespoon in the pan.
  • STEP 5: Turn the heat down to medium, add the chayote, dried chili and minced garlic
  • STEP 6: Cook 30 seconds
  • STEP 7: Add the seared shrimp back to the pan.
  • STEP 8: Add the rice wine to deglaze the pan and follow with fish sauce and chicken sauce
  • STEP 9: Cook until shrimp is pink and no longer translucent
  • STEP 10: Spoon onto a serving plate and use remaining liquid as sauce, if desired.
  • STEP 11: Serve with steamed rice as part of a family style meal

Chicken Claypot
  • STEP 1: In a medium size claypot or sauce pot, on low heat, add 1 tablespoon vegetable oil
  • STEP 2: Add sliced shallots, ginger and Thai chili (slice in half for extra heat or omit extra chilis, if less spice desired)
  • STEP 3: Cook for 30 seconds.
  • STEP 4: Add the chicken and claypot sauce and increase the medium-high heat
  • STEP 5: Bring to a boil, reduce heat to simmer
  • STEP 6: Cover and simmer until cooked through, about 10 to 12 minutes. Stir occasionally.
  • STEP 7: Remove the cover and reduce the sauce until thickened and coats the chicken (Approximately 3 to 5 minutes)
  • STEP 8: Garnish with cilantro sprigs and serve with steamed rice as part of a family style meal

Lemongrass Tofu
  • STEP 1: In a large sauté pan, heat pan until very hot, add the oil.
  • STEP 2: Add the onions, green onions, garlic, lemongrass and jalapenos
  • STEP 3: Cook for 1 minute until lightly wilted.
  • STEP 4: At the fried tofu and braised tofu
  • STEP 5: Add the rice wine and let cook for 30 seconds.
  • STEP 6: At the sate paste / vegetarian stir fry sauce mix and tofu sauce and 1/2 cup water
  • STEP 7: Let simmer and reduce until it glazes the tofu

Gai Lan
  • STEP 1: In a medium sauté pan, heat 2 tablespoon vegetable oil over high heat
  • STEP 2: Add the Gai Lan and minced garlic and cook 30 seconds
  • STEP 3: Add the rice wine to deglaze the pan and cook and stir until evaporated
  • STEP 4: Reduced heat to medium, add the fish sauce and chicken sauce and cook until tender, about 5 to 8 minutes, depending on desired doneness.
  • STEP 5: Drizzle with oyster sauce on top to taste.
  • STEP 6: Serve with steamed rice as part of a family style meal

Bok Choy
  • STEP 1: In a medium sauté pan, heat 2 tablespoons oil on high heat
  • STEP 2: Add Shanghai Bok Choy and Shitake mushrooms and garlic
  • STEP 3: Cook for 2 to 3 minutes, until slightly wilted
  • STEP 4: Deglaze the rice wine and add the fish sauce and chicken sauce, stir to combine.
  • STEP 5: Cook the Bok Choy 2 to 3 minutes more, to desired doneness.
  • STEP 6: Serve as part of a family style meal

Caramelized Shrimp
  • STEP 1: Remove from the box and thaw protein in the fridge 
  • STEP 2: Heat a medium-sized saute pan until hot, add the oil and the shrimp.  
  • STEP 3: Sear on each side for about 30 seconds.  
  • STEP 4: Remove the shrimp from the pan to a plate.  
  • STEP 5: Pour off enough oil in the pan to equal about 1 tablespoon.
  • STEP 6: Turn heat down to medium.  
  • STEP 7: Add the yellow onions, green onions and minced garlic.  
  • STEP 8: Cook for about 10 seconds, stirring, and then add the rice wine to deglaze the pan.
  • STEP 9: When the rice wine has almost cooked away, add the shrimp back into the pan and add the sate caramel sauce.  
  • STEP 10: Cook shrimp to desired doneness, about 5-8 minutes and the sauce has glazed the shrimp.

Jasmine Rice

(Add 3 1/2 Cups of Water per Every 2 Cups of Uncooked Rice)
  • STEP 1: In a medium-sized pot, bring water and rice up to a boil over medium heat.
  • STEP 2: Stir the rice a few times and then cover with a tight lid and reduce heat to low
  • STEP 3: Simmer for 12 minutes
  • STEP 4: Turn off heat but leave on top of stove top and let steam for 15 minutes longer.
  • STEP 5: Remove lid, fluff with a fork