©ALPHONSA'S // 2018
VEGETABLE STIR FRY
1 green pepper cut into chunks
1 red pepper (chunks)
1 head of broccoli (florets)
1red size onions cut into chunks
8 button mushrooms
2 tablespoon vegetable oil
4 table spoon sweet ginger bbq sauce
1 tea spoon chilli flakes (optional)
In a wok sautés onions with vegetable oil for a minute.
Add remaining vegetables into the wok, cook for another 4 minutes. Add the sweet ginger BBQ sauce into the vegetable mixture, heat up for minute and serve it on top rice or noodle.
Alphonsa's Greek Salad
1 head romaine hearts
4 plum tomatoes cut into wedges
½ green pepper julienned
½ red pepper julienned
½ red onion sliced rings
½ English cucumber cut into cubes
¼ cup Kalamata olives
½ cup feta cheese crumbled
2 tea spoon Alphonsa's Mediterranean seasonings
¼ cup Alphonsa's Sundried Tomato Oil
Place the above ingredients in a salad bowl. Sprinkle with seasoning and drizzle with oil. Mix it all together. Enjoy!
Alphonsa's SALMON DISH
4 pcs of Salmon
¼ teaspoon salt
¼ teaspoon black pepper
1 cup of Mango Lime Sauce
1 tablespoon sour cream
Lightly spray the grill rack with cooking spray. Preheat the grill on medium high. Sprinkle the salt and pepper over one side of the salmon. Using your fingertips, gently press so they adhere to the fish. Grill with the seasoned side down for 5 minutes. Turn over. Grill for 2 to 3 minutes, or to the desired doneness. Meanwhile, in a small pan, heat up 1 cup of mango lime sauce, on medium heat. Turn off the heat. Add 1 tablespoon sour cream, blend it with the sauce by using a whisk. Serve with fish.