Hibachi Style Dinner

Ingredients

5 lbs. Shrimp

Stir-fry Beef

1 Package Udon Noodles(stir-fry noodle)

Cabbage

Cilantro

Onion

Broccolli

Celery

Green Beans

Yellow Pepper

Mushrooms

Bean Sprouts

Water Chestnuts

Sriracha

Sambal (hot chili sauce)

Teriyaki Sauce

Soy Sauce

Vegetable Oil

Instructions

Cut all vegetables to approximately the same size so they will all cook evenly.

Now using a large skillet or a griddle you will want to add some vegetable oil. Add your veggies, and shrimp and/or beef. You will want to let it caramelize a little but you should be stirring often. Once its cooked, you can add soy sauce, teriyaki and sambal. Garnish with Sriracha.

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Sweet Potato and Carnitas Hash with Salsa Verde

Ingredients 1 Cup of Leftover Carnitas 1 Large Sweet Potato Diced 1/4 of White Onion 1/2 Roma Tomato 4 Large Eggs 1/2 Cup of salsa verde Salt and Pepper Cilantro for garnish Instructions Preheat oven to 400 degrees. Heat up a cast iron skillet on medium heat. Add the leftover carnitas to the preheated skillet. After crisping the pork, remove from the pan. Add diced sweet potato. Cook for approximately 10 min. While that is cooking, in another pan crack 4 eggs. Add salt and pepper. Leave the eggs sunny side up, they will finish cooking in the oven. After the sweet potatoes have cooked for 10 min, add the carnitas meat back to the skillet. Add onions, tomatoes, salsa verde and eggs on top. Bake for 10 min. Remove from oven and garnish with cilantro.

Guacamole

Ingredients 1-2 Avocados 1 Teaspoon Granulated Garlic 1 Teaspoon Onion Powder Salt and Pepper Tortilla chips Instructions Cut avocado in half lengthwise. Remove pit. Mash avocado in a bowl and add the garlic, onion, and salt and pepper. Serve with tortilla chips. Sure you could get all fancy and add onions, tomatoes, cilantro, and lime but this version my family begs me to make at every family function and I've never had leftovers.

Cass' Kitchen

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