🧂 Ingredients:

• 1 large egg

• 1 tablespoon water

• 1 tablespoon butter

• 1 tablespoon vegetable oil

• 1 medium onion, diced

• 2½ cups cooked white rice (preferably chilled, day-old works best)

• 1–1½ cups cooked chicken, chopped (breast, thigh, or rotisserie)

• 2–3 tablespoons soy sauce (adjust to taste)

• ¼ teaspoon Watkins Pure Ground Black Pepper (or to taste)

🍳 Equipment:

• Large skillet or wok

• Spatula or wooden spoon

• Mixing bowl

👨🏼‍🍳 Instructions:

1. Scramble the egg:

• In a small bowl, beat the egg with 1 tablespoon of water.

• Heat the skillet over medium heat and melt 1 tablespoon butter.

• Pour in the egg mixture and scramble gently until just cooked. Remove the item from the pan and set it aside.

2. Sauté the aromatics:

• In the same skillet, add 1 tablespoon vegetable oil.

• Add diced onion and sauté for 2–3 minutes until softened and slightly golden.

3. Add rice & chicken:

• Add in the cold cooked rice, breaking up any clumps.

• Stir in chopped chicken and continue stir-frying everything for 3–4 minutes, until heated through and lightly browned.

4. Season it:

• Return scrambled eggs to the pan.

• Pour in the soy sauce and Watkins Ground Black Pepper.

• Toss everything together for an additional 1–2 minutes, until the mixture is evenly coated and has a flavorful consistency.

5. Serve it up:

• Plate it hot and garnish with optional chopped scallions, sesame seeds, or more pepper if desired.

🍚 Serving Suggestions:

• Serve with a side of steamed broccoli, egg rolls, or a cucumber salad

• Add sriracha or chili garlic sauce for a kick of heat!

🍹 Pairings:

Non-Alcoholic:

• Sparkling iced tea with lemon

• Ginger-lime soda

Alcoholic:

• Light lager or pilsner

• Riesling or dry white blend

🧠 Nutritional Info (est. per serving – 3 servings):

• Calories: ~400

• Protein: 22g

• Fat: 14g

• Carbs: 45g

• Sodium: Moderate (based on soy sauce)

• Nutri-Score: B

Juicy shrimp stir-fried in a sweet and savory honey garlic sauce with a kick of red pepper and a hint of ginger. Done in 20 minutes or less!

🧂 Ingredients:

Main Ingredients:

• 1 lb extra-large or jumbo shrimp (peeled & deveined, tails on or off)

• 1 tablespoon cornstarch (for light coating)

• 2 tablespoons oil (extra-virgin olive oil or vegetable oil)

• 2 scallions, chopped (greens and whites separated)

For the Sauce:

• ¼ cup honey

• 3 tablespoons soy sauce

• 2 garlic cloves, finely minced

• 1 teaspoon fresh ginger, grated (or ¼ tsp ground ginger)

• ¼ teaspoon Watkins Organic Crushed Red Pepper (adjust to spice level)

🍳 non-stick:

• Large non-stick skillet or wok

• Mixing bowl

• Spatula or tongs

👨🏼‍🍳 Instructions:

1. Prep the shrimp:

• Pat shrimp dry with paper towels.

• Lightly toss with cornstarch to coat evenly — this gives a light, crispy texture when pan-seared.

2. Make the sauce:

• In a small bowl, whisk together:

  • Honey

  • Soy sauce

  • Garlic

  • Ginger

  • Crushed red pepper
    Set aside.

3. Sear the shrimp:

• Heat 1 tablespoon of oil in a skillet over medium-high heat.

• Add shrimp in a single layer. Cook 1–2 minutes per side, or until the meat is pink and slightly golden.

• Remove and set aside.

4. Simmer the sauce:

• Add the remaining 1 tablespoon of oil to the same skillet.

• Add white parts of scallions, then pour in the sauce.

• Simmer for 1–2 minutes, stirring occasionally, until it begins to thicken slightly.

5. Toss it all together:

• Return shrimp to the pan. Toss to coat in the sauce and cook for 1 more minute until glossy and heated through.

6. Garnish & serve:

• Top with chopped green scallions. Serve immediately!

🍚 Serving Suggestions:

• Serve over steamed jasmine rice, quinoa, or garlic noodles

• Add steamed broccoli, snap peas, or bok choy for a balanced plate

🍹 Drink Pairings:

Non-Alcoholic:

• Chilled cucumber-lime water

• Iced green tea with a honey splash

Alcoholic:

• Crisp white wine like Sauvignon Blanc

• A light, citrusy wheat beer

🧠 Nutritional Info (est. per serving – 4 servings):

• Calories: ~260

• Protein: 25g

• Fat: 10g

• Carbs: 17g

• Sugar: 12g

• Sodium: Moderate

• Nutri-Score: B (Add veggies for an A)

Ingredients:

• 1 tablespoon light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon Chinese black vinegar (or balsamic vinegar)

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 tablespoon honey

• ½ teaspoon freshly ground Watkins Organic Black Peppercorn

• 1 teaspoon Watkins Organic Chili Seasoning Mix

• For the stir-fry:

  • 2 tablespoons vegetable oil (or sesame oil for more flavor)

  • 10 whole dried Chinese peppers (or chile de árbol)

  • 2–3 fresh chili peppers (or jalapeños), chopped

  • 4 scallions, chopped (white & green parts separated)

  • 3 cloves garlic, minced

  • ½ cup roasted peanuts

  For garnish:

  • Extra chopped scallions

  • Extra roasted peanuts

  • Watkins Organic Crushed Red Pepper

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  🍳 Equipment:

  • Mixing a non-stick wok or a non-stick skillet

  • Tongs or spatula

  • Measuring spoons

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  👨🏼‍🍳 Instructions:

  1. Marinate the chicken:

  • In a bowl, combine the chicken, soy sauce, rice wine, and cornstarch.

  • Let it sit for 15–20 minutes while you prep the rest.

  2. Prepare the sauce:

  • In a separate bowl, whisk together:

    • Light soy sauce

    • Dark soy sauce

    • Vinegar

    • Hoisin sauce

    • Sesame oil

    • Honey

    • Ground black pepper

    • Chili flakes
      Set aside.

  3. Stir-fry the aromatics:

  • Heat oil in a wok over medium-high heat.

  • Add the dried chilies and stir-fry for 20–30 seconds, until fragrant (but avoid burning them).

  • Add the white parts of the scallions, garlic, and fresh chilies, and cook for an additional 30 seconds.

  4. Cook the chicken:

  • Add marinated chicken to the wok. Stir-fry for 5–6 minutes until fully cooked and slightly golden on the edges.

  5. Add sauce & peanuts:

  • Pour in the sauce and toss to coat the chicken evenly.

  • Add roasted peanuts and cook for 1–2 more minutes, allowing the sauce to thicken and cling to everything.

  6. Finish & garnish:

  • Remove from heat.

  • Top with extra chopped scallions, peanuts, and a sprinkle of Watkins Crushed Red Pepper.

  • Serve immediately!

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  🍚 Serving Ideas:

  • Best served over steamed jasmine rice, brown rice, or cauliflower rice

  • Pair with a side of stir-fried bok choy, garlic green beans, or cucumber salad

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  🍹 Pairings:

  Non-Alcoholic:

  • Iced green tea with honey

  • Sparkling pineapple-lime cooler

  Alcoholic:

  • A crisp white like Gewürztraminer

  • A cold lager or Szechuan peppercorn cocktail

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  💡 Tips & Variations:

  • Vegetarian version? Sub tofu for the chicken, and use maple syrup instead of honey.

  • Nut-free version? Use toasted sunflower seeds or omit peanuts.

  • Milder version? Reduce or omit fresh and dried chilies.

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  🧊 Storage & Reheating:

  • Fridge: Keeps for up to 4 days

  • Reheat: In a skillet over medium heat, or microwave with a splash of water

  • Freezer: Freeze in an airtight container for up to 1 month (without garnish)

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  🧠 Nutritional Info (est. per serving – 4 servings):

  • Calories: ~420

  • Protein: 28g

  • Fat: 22g

  • Carbs: 26g

  • Fiber: 3g

  • Sodium: Moderate–High

  • Nutri-Score: C (Improve with less oil and more veggies)

  Crispy battered cauliflower tossed in a spicy, garlicky, sweet sauce with toasted sesame seeds and scallions.

🧂 Ingredients:

For the cauliflower batter & fry:

• 1 small head of cauliflower, cut into bite-size florets

• ½ cup cornstarch

• ¼ cup rice flour

• ½ teaspoon baking soda

• ½ teaspoon Watkins Mediterranean Sea Salt

• ¼ teaspoon white pepper

• ¾ cup water (adjust to form pancake-batter-like consistency)

• 1 teaspoon sesame oil

• Peanut or canola oil, for deep frying

• 1 tablespoon Watkins Organic Sesame Seeds, toasted (for garnish)

For the sauce:

• 1 tablespoon peanut or canola oil

• 1 tablespoon ginger, finely minced

• 2 garlic cloves, minced

• 5 whole dried red chili peppers (optional but authentic)

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 teaspoon sesame oil

• 2 tablespoons light soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon sugar

• ¼ cup water

• 1 teaspoon cornstarch + 1 tablespoon water (to thicken)

• 1 scallion, thinly sliced (for garnish)

🍳 Equipment:

• Large mixing bowl

• Wok or deep skillet

• Saucepan

• Slotted spoon or spider strainer

• Paper towels or a cooling rack

👨🏼‍🍳 Instructions:

1. Prepare the cauliflower batter:

• In a large bowl, whisk together:

  • Cornstarch, rice flour, baking soda, salt, white pepper

  • Water and sesame oil

• The batter should be smooth and slightly thick, similar to pancake batter.

2. Coat and fry the cauliflower:

• Heat 2–3 inches of oil in a wok or pot to 350°F (175°C).

• Dip each floret into the batter, shake off excess, and carefully drop into the hot oil.

• Fry in batches for 3–4 minutes or until golden and crispy.

• Remove with a slotted spoon and drain on a rack or paper towel.

🔁 Double-fry for ultimate crispiness: Let rest for 5 mins, then refry for 1 minute at 375°F.

3. Make the sauce:

• Heat 1 tablespoon oil in a pan over medium heat.

• Add minced ginger, garlic, and dried chilis (if using). Sauté for 1 minute, until fragrant.

• Add Shaoxing wine, sesame oil, soy sauce, rice vinegar, sugar, and water.

• Bring to a simmer and stir in the cornstarch slurry to thicken the mixture. Cook for 1–2 minutes, or until the mixture is glossy and smooth.

4. Coat the cauliflower:

• Add the crispy cauliflower to the sauce. Toss quickly to coat all pieces evenly.

5. Garnish and serve:

• Sprinkle with toasted sesame seeds and sliced scallions.

• Serve immediately while hot and crisp!

🍚 Serving Suggestions:

• Serve over steamed jasmine rice, brown rice, or fried rice

• Add a side of steamed bok choy or garlic green beans

🍹 Pairings:

Non-Alcoholic:

• Iced oolong tea or lemon-ginger spritzer

• Sparkling mandarin soda

Alcoholic:

• Dry Riesling or Gewürztraminer

• A crisp lager or Chinese Tsingtao beer

🧠 Nutritional Info (est. per serving – 4 servings):

• Calories: ~380

• Protein: 6g

• Fat: 20g

• Carbs: 42g

• Sodium: Moderate

• Nutri-Score: B (Great meatless alternative – add greens for an A!)