This post contains: a product review, an easy peasy recipe, and asking for a little bit of help from you!
I recently joined up with a team of 5 bloggers from California to compete in a little contest vs. other bloggers representing their own states. Our goal? To showcase our recipes and reviews of sauces from WorldFoods! We were each given a hamper full of various stir fry sauces, pastes and dipping sauces to use in whatever way we’d like. The nice thing about all of these sauces is that they’re good for a wide variety of diets since they have no artificial preservatives, no gluten, no trans fat and no dairy in their products and are suitable for vegetarians, vegans and those with allergy restrictions.
Team California’s overall goal is to get the word out and obtain the most amount of feedback across all of our social networks! If you enjoy my post, please like this post on Facebook or share it on Twitter or pin a photo to Pinterest!
Okay, spiel over. Onto the food!
Out of the eight sauces I received, I decided to start with something easy: a little stir fry with WorldFoods Cambodian Pineapple Lemon Grass sauce. One of the neat things about this sauce? I can pronounce all of the items in the ingredients list! That’s always nice.
To make things interesting, I paired this with some freshly made coconut rice.
I don’t know about you, but I find plain old rice to be incredibly boring. Maybe it was my years of childhood being made to eat rice I didn’t really enjoy, but plain rice isn’t something I ever crave. But add a little flavor and seasoning to it – chicken stock, herbs, lemon – then I’m totally game. I created a simple coconut rice to pair with dinner – all I added to my pot of calrose rice was a big can of coconut water, a pinch of salt and a pinch of white sugar.
The coconut rice I started first since it takes about 20 minutes to do. The calrose rice is my preferred go-to rice as well – but this will work with a different type, too. The pinch of sugar adds another slight bit of sweetness – nothing to outrageous – but gives it a nice little touch that I really enjoy. Fluffy, sticky, and slightly sweet – mmm.
It’s not a really strong coconut flavor, either. It’s mild, a little nutty, and a little sweet. A nice base for a stir fry, if you ask me.
For the stir-fry, I really kept things simple. For my first review of one of their sauces, I really wanted to keep things simple and see how it would stand up mostly on it’s own.
I kept the veggies simple with some sliced up onions, mushrooms and snow peas.
Fact: I love snow peas. I hate frozen green peas. I have no idea what’s wrong with me.
For the meaty portion of this dinner, I sliced up a leftover New York steak that Jake had brought over and 1 piece of pork that had been marinating for a BBQ later in the week (I stole it for my dish!). I stuck the steak in the freezer for a few minutes while I prepped everything else, so it would be oh-so-slightly easier to cut into thin slices.
Annnnnd – that was it for the prep work! Onto to the wok!
Let the stir-frying begin!
After heating my wok to HOLYHELLTHATISHOT temperatures, I added the onions and cooked those for about a minute. Then I tossed in the mushrooms and sprinkled in salt and pepper. Another minute. Then I added the snow peas – another little dash of salt and pepper – I believe in seasoning every layer!
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