CHRISTINA'S JERK SHRIMP STIR-FRY
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 generous servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the orange juice, jerk seasoning, lime juice, 3 tablespoons of the oil, soy sauce, and jalapeno. Add shrimp and turn to coat. Cover and marinate in the refrigerator for 10 to 20 minutes.
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium high heat. Add the broccoli and cook, shaking the pan occasionally, until starting to brown but still a little crisp, 3 to 4 minutes. Transfer to a bowl and set aside.
- Add another tablespoon of oil to the pan, if needed, and add the red pepper and pineapple. Cook, shaking the pan, for 2 to 3 minutes. Add the red pepper and pineapple to the broccoli.
- Return the pan to the heat and add another tablespoon of oil. Add sweet potato and carrot and cook, shaking the pan, until crisp-tender, 3 to 4 minutes. Add to vegetable mixture.
- Heat another tablespoon of oil in the pan. Strain the shrimp and discard the marinade. Put the shrimp in the skillet and cook until pink, about 3 minutes. Return the vegetable mixture to the pan with the shrimp and cook, stirring to combine, until heated through. Season with salt and pepper, to taste, and serve immediately over rice.
JAMAICAN PORK STIR-FRY
Make and share this Jamaican Pork Stir-Fry recipe from Food.com.
Provided by Noni Suzanne
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a wok or large skillet, heat oil over medium-high heat.
- Add frozen vegetables; cook and stir for 5 - 7 minutes or until vegetables are crisp-tender.
- Remove vegetables from wok and place in a covered serving dish.
- Toss pork strips with jerk seasoning; add to wok.
- Add more oil, if necessary.
- Cook and stir for 2 - 5 minutes or until pork is no longer pink.
- Add plum sauce to wok; return vegetables.
- Gently toss to coat; heat through.
- If desired, sprinkle with peanuts.
- Serve over rice.
CARIBBEAN CHICKEN STIR-FRY
Fruit cocktail in stir-fry? You might be surprised by how good this dish is. It's a promising go-to option when time's tight. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix cornstarch and water until smooth., Coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with jerk seasoning. Stir-fry 3-5 minutes or until no longer pink. Stir cornstarch mixture and add to pan. Add fruit. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Meanwhile, heat rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 432 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein.
CARIBBEAN JERK STIR-FRY
This combination of Asian stir-fry and fiery Caribbean seasoning makes sweet and spicy dish. Serve over hot cooked white rice.
Provided by Clifford Randall Lyde
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 41 g, Cholesterol 103.7 mg, Fat 21.4 g, Fiber 4.7 g, Protein 44.3 g, SaturatedFat 3.8 g, Sodium 1620.6 mg, Sugar 26.4 g
JAMAICAN CABBAGE
Great Jamaican-style cabbage. Great with jerk chicken or pork.
Provided by NewBerry
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Peel tough outer leaves from cabbage, core the head, and shred cabbage.
- Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
- Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g
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- In alarge skillet over medium-high heat, heat up oil. Add frozen vegetables and sliced onion and cook, stirring frequently, for about 5 to7 minutes, until the vegetables have thawed and softened. Remove from skillet and set aside.
- Add pork and seasoning to skillet over medium-high heat and cook, stirring frequently for about 5 minutes, until the meat is no longer pink. Add coconut aminos (or soy sauce) and pineapple chunks to the pork. Cook for a few minutes until pineapple begins to release its juices and has softened.
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- In a wok or large skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from wok.
- Toss pork with jerk seasoning; add to wok. Add more oil if necessary. Cook and stir for 2 to 5 minutes or until pork is no longer pink.
- Add plum sauce to wok; return vegetables. Gently toss to coat; heat through. If desired, season with soy sauce and sprinkle with peanuts. Serve over rice.
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