Meanwhile, saute
the shallot in a little oil over medium heat.
Not exact matches
Put a
little sesame
oil in a pan and add the
shallots, garlic and ginger and gently cook for 2 minutes.
Heat a
little olive
oil in a frying pan and slowly fry the
shallots and garlic for 5 - 10 minutes, until soft and tender, then remove and set aside.
When
oil is sizzling hot, place all
shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until
shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a
little salt / Allow to cool / They will be crispy and ready to eat immediately, or store
in an airtight container for several hours and use later
in the day.
Saute the red pepper,
shallots, garlic, and ginger
in the
oil, using a
little cooking spray if needed.
Rub the
shallots with a
little extra
oil and place
in the corner of the baking sheet.
I switched my original use of butter lettuce to spinach and beet greens for the purposes of this blog post, mostly as I love beet greens and I hate waste (the larger, more robust leaves from this bunch were eaten last night, sautéed
in olive
oil with
shallots, garlic and a
little bit of salt).
Heat a
little truffle
oil in a frying pan over a medium heat and add
shallots.
Pan cook
in a
little coconut
oil (the spray
oil is easy and helps control portion) edamame,
shallots ginger, S & P, then throw that yummy mix
in the NutriBullet and blend til smooth - ish.