Pro Tips
**Chef's Tips & Troubleshooting:**
- Don't overcrowd the pan — cook in batches if needed so ingredients sear instead of steam.
- For ground meat dishes, break it up early and cook until the water evaporates for a dry, flavorful base.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Green Bean and Shrimp Stir-fry
Green Bean and Shrimp Stir Fry is easy to make yet full of flavor. It cooks in one pan in minutes and pairs well with steamed rice. Perfect for an Asian-inspired lunch or dinner at home!
Instructions
- Mix soy sauce and sugar and stir until sugar is dissolved.
- In a wide pan or wok on high heat, heat 1 tablespoon of the oil. Add shrimp and cook, stirring frequently, for about 1 to 2 minutes or just until color changes to pink. Take them out of the pan and keep warm.
- In the pan, add the remaining one tablespoon oil. Add green beans and cook, stirring them around, for about 3 to 4 minutes or until almost done.
- Fold in onions and garlic and cook, stirring them around, for about 1 to 2 minutes or until softened.
- Fold in tomatoes and cook, stirring them around, until they begin to soften up juice.
- Add soy sauce-sugar mixture and shrimp. Season generously with pepper.
- Keep cooking for about 1 to 2 minutes or until green beans are tender-crisp and shrimp are cooked through. Serve while hot.
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Pro Tips & Troubleshooting
- Don't overcrowd the pan — cook in batches if needed so ingredients sear instead of steam.
- For ground meat dishes, break it up early and cook until the water evaporates for a dry, flavorful base.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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