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Create Your Fú Recipe

Name: Fú Asian Grills Create Your Fú Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 cups boneless skinless chicken breast, thinly sliced; 1 cups firm tofu, pressed and cubed; 1 cups shrimp, peeled and deveined; 1 cups thinly sliced flank steak; 2 cups rice noodles (soaked); 1.5 cups or cooked jasmine rice; 1 cups broccoli florets; 0.5 cups red bell pepper, thinly sliced; 0.5 cups carrot, julienned; 0.5 cups snap peas, trimmed; 0.5 cups yellow onion, thinly sliced; 3 tbs soy sauce (for base); 1 tbs oyster sauce (optional for savory); 1 tbs hoisin sauce (optional sweet/spicy); 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp chili garlic sauce (for spicy flavor); 1 tsp fresh ginger, grated; 2 cloves garlic, minced; 1 tsp brown sugar or honey; 1 tsp cornstarch (slurry); 3 tbs water (for slurry and sauce); 2 tbs neutral oil (vegetable or canola); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs chopped scallions; 1 tsp toasted sesame seeds; 1 tsp crushed peanuts; 2 tbs cilantro leaves; 2 tbs pickled red cabbage

Inspired by Fú Asian Grill

Time35m

Serves2

Choose your protein and flavor then choose noodles or rice, comes with stir fried vegetables and up to three salad bar toppings

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Ingredients

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Base & Proteins (choose one protein for recipe below)

1 cups boneless skinless chicken breast, thinly sliced

1 cups firm tofu, pressed and cubed

1 cups Shrimp, peeled and deveined

1 cups thinly sliced flank steak

Noodle / Rice

2 cups rice noodles (soaked)

1 1/2 cups or cooked jasmine rice

Vegetables (stir-fry)

1 cups broccoli florets

1/2 cups red bell pepper, thinly sliced

1/2 cups carrot, julienned

1/2 cups snap peas, trimmed

1/2 cups yellow onion, thinly sliced

Sauce & Flavor Choices (pick one flavor and use quantities below)

3 tbs soy sauce (for base)

1 tbs oyster sauce (optional for savory)

1 tbs hoisin sauce (optional sweet/spicy)

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp chili garlic sauce (for spicy flavor)

1 tsp Fresh ginger, grated

2 cloves Garlic, minced

1 tsp brown sugar or honey

1 tsp cornstarch (slurry)

3 tbs water (for slurry and sauce)

Oil & Seasoning

2 tbs neutral oil (vegetable or canola)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Salad Bar Toppings (choose up to 3)

2 tbs chopped scallions

1 tsp toasted sesame seeds

1 tsp crushed peanuts

2 tbs cilantro leaves

2 tbs pickled red cabbage

3 tbs sliced cucumber

Method

Prep

Prepare protein

If using chicken or steak: thinly slice into bite-size pieces and season with 1/4 tsp salt and 1/8 tsp pepper. If using shrimp: pat dry and season lightly. If using tofu: press at least 15 minutes to remove moisture, then cut into 1/2-inch cubes and toss lightly with 1/2 tsp cornstarch for texture.

Noodles/rice

If using rice noodles: soak in warm water 10–12 minutes until pliable, drain and toss with 1 tsp oil to prevent sticking. If using jasmine rice: cook according to package for 1.5 cups cooked rice and keep warm.

Veggies

Wash and trim broccoli, slice bell pepper, julienne carrot, trim snap peas, and thinly slice onion so all vegetables are ready to stir-fry.

Sauce assembly

In a small bowl combine 3 tbs soy sauce, 1 tbs oyster sauce or hoisin (choose one for flavor), 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp grated ginger, 2 minced garlic cloves, 1 tsp brown sugar, and 1–3 tsp chili garlic sauce if you want heat (adjust to taste). Mix 1 tsp cornstarch with 2 tbs water to make a slurry and add to the sauce; mix well.

Cook

Heat wok/pan

Heat a large wok or heavy skillet over high heat until hot, about 1–2 minutes. Add 1 tbs neutral oil and swirl to coat.

Cook protein

Add the chosen protein in a single layer: for chicken/steak cook 2–3 minutes per side until browned and just cooked through; for shrimp cook 1–2 minutes per side until pink and opaque; for tofu cook 3–4 minutes turning to brown all sides. Transfer protein to a plate and set aside.

Stir-fry vegetables

Add remaining 1 tbs oil to the hot wok. Add onion and carrot, stir-fry 45 seconds, then add broccoli, bell pepper, and snap peas. Stir-fry 2–3 minutes until vegetables are crisp-tender.

Combine noodles/rice and sauce

If using noodles: add drained noodles to the wok and toss to combine with vegetables. If using rice: add cooked rice and break up any clumps. Pour the prepared sauce over the vegetables and starch base and toss quickly to coat everything. Return the protein to the wok and toss 1–2 minutes to heat through and allow sauce to thicken slightly. Taste and adjust seasoning with up to 1/4 tsp salt or extra soy sauce.

Finish

Drizzle with an extra 1/2 tsp sesame oil if desired and give a final toss. Remove from heat.

Assemble & Serve

Portion into bowls. Top each bowl with up to three salad bar toppings of your choice (scallions, sesame seeds, peanuts, cilantro, pickled cabbage, cucumber). Serve immediately with lime wedge on the side if desired.

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