Type what you have

Ingredients

• ✓ scallion
• cream cheese
• crab meat
• soy sauce
• worcestershire sauce
• cooking spray
• wonton wrapper
• sweet chili sauce

Instructions

1. 1 Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a large bowl; stir until evenly combined. Set filling aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C). Grease the air fryer basket with cooking spray. Fill a small bowl with warm water.
3. 3 Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon filling into the center of each wonton wrapper. Dip your index finger into the bowl of warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
4. 4 Place dumplings in the prepared basket and mist the tops with cooking spray.
5. 5 Cook dumplings in the preheated air fryer until desired crispness is reached, 8 to 10 minutes. Transfer to a paper towel-lined plate.
6. 6 While the first batch is cooking, assemble dumplings with remaining wonton wrappers and filling.
7. 7 Serve dumplings with sweet chili sauce for dipping.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• all-purpose flour
• salt
• water
• water
• chicken fat
• vegetable oil

Instructions

1. 1 Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
2. 2 Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
3. 3 Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
4. 4 Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

By Kim's Cooking Now

Ingredients

• ✓ scallion
• water
• sugar
• yeast
• all-purpose flour
• water
• vegetable oil
• salt
• all-purpose flour

Instructions

1. 1 Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
2. 2 Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
3. 3 Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
4. 4 Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.

By INSPIRON41

Ingredients

• ✓ scallion
• pork belly
• vegetable oil
• brown sugar
• soy sauce
• rice wine
• soy sauce
• ginger
• star anise
• water
• vegetarian chicken substitute
• egg

Instructions

1. 1 Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
2. 2 Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
3. 3 Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
4. 4 Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
5. 5 Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

By Ray Sheen

Ingredients

• ✓ scallion
• chicken broth
• sesame oil
• soy sauce
• hoisin sauce
• cornstarch
• garlic
• sriracha
• chicken breast
• cornstarch
• soy sauce
• cooking spray
• sesame seed

Instructions

1. 1 For the sauce: Combine broth, sesame oil, soy sauce, hoisin sauce, cornstarch, garlic, and Sriracha in a medium saucepan. Whisk until cornstarch is dissolved. Bring to a boil over medium-high heat. Reduce heat to low.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
3. 3 Place chicken, cornstarch, and soy sauce into a bowl and stir until chicken is evenly coated. Transfer chicken to the air fryer basket. Spray with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Shake the basket, breaking up any pieces that have stuck together, and spray with cooking spray again. Continue to cook until chicken is no longer pink in the center, about 8 minutes more.
5. 5 Transfer chicken to a large bowl. Pour sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• sesame oil
• lychee
• green chile pepper
• vegetable oil
• cornstarch
• oil
• cornstarch
• soy sauce
• tomato paste
• white sugar
• water
• white vinegar
• pork tenderloin
• sichuan peppercorn
• salt
• cornstarch
• rice wine
• soy sauce
• egg yolk

Instructions

1. 1 Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
2. 2 Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
3. 3 Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
4. 4 Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
5. 5 Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.

By betty

Ingredients

• ✓ scallion
• sesame seed
• peanut
• salt
• garlic
• ginger
• black pepper
• red chile pepper
• oil
• sesame seed
• cornstarch
• sugar
• balsamic vinegar
• soy sauce
• garlic chile paste
• chicken stock
• chicken thigh
• black pepper
• salt
• cornstarch
• soy sauce
• cooking sherry

Instructions

1. 1 Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
2. 2 Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
4. 4 Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

By Yoly

Ingredients

• ✓ scallion
• ramen noodle
• water

Instructions

1. 1 Preheat an outdoor smoker to 250 degrees F (120 degrees C) using hickory wood chips.
2. 2 Remove block of noodles from the package and set aside seasoning packet. Run block of noodles under water for 30 seconds on all sides. Place noodles directly on the rack of the smoker and smoke for 1 hour. Let cool.
3. 3 Bring 2 cups of water to a boil in a large saucepan. Add noodles and boil for 3 minutes. Turn heat off, stir in reserved seasoning packet, and let sit for 1 minute. Ladle into bowls and garnish with chopped scallions.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• ginger root
• sesame oil
• soy sauce
• rice wine vinegar
• ramen noodle

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• bread
• butter
• parsley
• garlic
• salmon
• cucumber
• lemon

Instructions

1. 1 Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
2. 2 Combine butter, scallion, parsley, and garlic in a small bowl.
3. 3 Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

By Hugatunity

Ingredients

• ✓ scallion
• russet potato
• butter
• colby monterey jack cheese
• seasoned salt
• bacon
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
3. 3 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
4. 4 Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
5. 5 Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

By LauraChristine

Ingredients

• ✓ scallion
• milk
• all-purpose flour
• egg
• water
• baking powder
• salt
• ginger
• sesame oil

Instructions

1. 1 Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
2. 2 Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

By linda

Ingredients

• ✓ scallion
• tomato juice
• bloody mary dry spice mix
• olive oil
• water chestnut
• jalapeno pepper
• garlic
• shrimp

Instructions

1. 1 Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
2. 2 Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
3. 3 Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

By LUCILLES BLOODY MARY MIX

Ingredients

• ✓ scallion
• butter
• mushroom
• vegetable broth
• garlic
• sage
• dill
• thyme
• parsley
• wonton wrapper

Instructions

1. 1 Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve–this will be your sauce later. The consistency should be thin, and the color should be dark.
2. 2 Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
3. 3 Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

By Anne Marie

Ingredients

• ✓ scallion
• chicken tender
• soy sauce
• brown sugar
• ginger
• fish sauce
• lime
• metal skewer
• cornstarch

Instructions

1. 1 Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
2. 2 Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
4. 4 Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
5. 5 Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

By Aleka Shunk

Ingredients

• ✓ scallion
• steak seasoning sauce
• brown sugar
• bourbon
• salmon
• bacon
• toothpick

Instructions

1. 1 Combine steak seasoning sauce, 6 tablespoons brown sugar, scallions, and bourbon in a large bowl. Add salmon cubes; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 to 6 hours.
2. 2 Remove salmon cubes from marinade and shake off excess. Discard remaining marinade.
3. 3 Wrap each salmon cube with 1 halved bacon strip; secure with a toothpick. Sprinkle remaining 2 tablespoons brown sugar on top.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill, turning frequently, until bacon begins to crisp, about 5 minutes.

By Tammy

Ingredients

• ✓ scallion
• white button mushroom
• cream cheese
• cheddar cheese
• paprika
• salt
• cooking spray

Instructions

1. 1 Gently clean mushrooms with a damp cloth. Remove and discard stems.
2. 2 Mince scallions, separating white and green parts.
3. 3 Preheat an air fryer to 360 degrees F (182 degrees C).
4. 4 Mix cream cheese, Cheddar cheese, scallion whites, paprika, and salt together in a small bowl. Stuff mixture into mushrooms, pressing gently with the back of a small spoon to fill each cavity.
5. 5 Spray the air fryer basket with cooking spray and set mushrooms inside without overcrowding; you may need to work in batches.
6. 6 Air-fry mushrooms until filling is lightly browned, about 8 minutes. Transfer to a serving plate.
7. 7 Sprinkle mushrooms with scallion greens. Let cool for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ scallion
• water
• medium-grain white rice
• rice vinegar
• nori
• salmon
• cream cheese

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar.
2. 2 Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour.
3. 3 Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.

By KMOMMYZ

Ingredients

• ✓ scallion
• soy sauce
• chicken broth
• rice vinegar
• cornstarch
• ginger
• honey
• garlic
• ramen noodle
• sesame oil
• carrot

Instructions

1. 1 Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
2. 2 Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
3. 3 Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.

By lutzflcat

Ingredients

• ✓ scallion
• cooking spray
• cream cheese
• feta cheese
• spinach
• salmon fillet
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
2. 2 Combine cream cheese, feta cheese, spinach, and scallions in a small bowl until well blended.
3. 3 Cut salmon into two equal pieces. Brush top of one piece with oil. Place oiled-side down, into the prepared baking dish. Spread cream cheese filling evenly over top. Place remaining piece of salmon on top of filling and brush top with oil.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes. Cooking time will depend on the size and weight of salmon. Begin checking doneness after 20 minutes.
5. 5 Slice into two pieces to serve.

By ImpoverishedBlonde

Ingredients

• ✓ scallion
• flank steak
• butter
• soy sauce
• white sugar
• sake
• dashi stock
• mirin

Instructions

1. 1 Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
2. 2 Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
3. 3 Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

By Marvel's Kitchen

Ingredients

• ✓ scallion
• sesame oil
• onion
• snow pea
• asparagus
• carrot
• cauliflower
• bean sprout
• chicken bouillon granules
• parsley
• rice wine vinegar

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.
2. 2 Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.

By lyndahugs

Ingredients

• ✓ scallion
• russet potato
• rutabaga
• butter
• mustard powder
• salt
• black pepper

Instructions

1. 1 Place potatoes and swede in a large pot; cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain.
2. 2 Mash butter and mustard powder into potatoes and swede until well incorporated. Stir in scallions, salt, and pepper.

By wsf

Ingredients

• ✓ scallion
• coconut oil
• bok choy
• garlic
• ginger
• carrot
• five-spice powder
• cumin
• vegetable broth
• cellophane noodle
• bean sprout

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
2. 2 Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

By JillyEnFuego

Ingredients

• ✓ scallion
• white wine vinegar
• sesame oil
• vegetable oil
• rice vinegar
• soy sauce
• sugar
• ginger root
• salt
• napa cabbage
• carrot
• sesame seed

Instructions

1. 1 Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
2. 2 Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

By chpmnk42

Ingredients

• ✓ scallion
• aluminum foil
• butter
• soy sauce
• rice vinegar
• brown sugar
• carrot
• snow pea
• white button mushroom
• ginger
• garlic
• sesame seed

Instructions

1. 1 Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
2. 2 Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
3. 3 Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
4. 4 Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

By Reynolds KitchensR

Ingredients

• ✓ scallion
• olive oil
• lemon juice
• tahini
• garlic
• salt
• black pepper
• water
• quinoa
• salt
• red cabbage
• chickpea
• parsley

Instructions

1. 1 Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
2. 2 Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
3. 3 Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

By Syd

Ingredients

• ✓ scallion
• butter
• whole wheat flour
• water
• cornstarch
• salt
• black pepper
• thyme
• rosemary
• swiss cheese
• gruyere cheese
• potato
• garlic

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
2. 2 Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
5. 5 Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.

By Tara

Ingredients

• ✓ scallion
• soy sauce
• sake
• pineapple juice
• mirin
• soy sauce
• cilantro
• sugar
• ginger root
• garlic
• chile paste
• skirt steak

Instructions

1. 1 Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
4. 4 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.

By Cookingmom

Ingredients

• ✓ scallion
• water
• jasmine rice
• coconut oil
• lime
• shrimp
• chile pepper
• bok choy
• carrot
• red bell pepper
• peanut butter
• sriracha sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
3. 3 Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
4. 4 Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

By danakillingthyme