Festival Foods ad 01/01/2022 - 01/31/2022 - NO LONGER VALID - page 14 *

thumbnail - Festival Foods Flyer - 01/01/2022 - 01/31/2022 - Sales products - garlic, fish, noodles, eggs, cane sugar, rice vermicelli, pepper, cloves, fish sauce, rice vinegar, vinegar, olive oil, kitchen towels, paper towels, calcium, magnesium, zinc, bean sprouts. Page 14.
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continued from page 13 30 min bowl prep time serves 2 15 min shrimp prep time (makes 12 cups cooked shrimp) QUICK TIP Light brown sugar can be substituted for the dark brown sugar. makes 2-4 bowls gently, until noodles are well coated and tender, about 3 minutes. SHRIMP PAD THAI BOWL ® (If not yet tender, add 2 tablespoons water to skillet and continue to cook until tender.) Season with salt and pepper to taste. Divide among individual serving bowls, and then top with sautéed shrimp and bean sprouts and sprinkle with remaining scallions. Serve. From Bowls: Vibrant Recipes with Endless Possibilities by America's Test Kitchen ($27.99, America's Test Kitchen, 2020) 3 Tbsp lime juice (2 limes) 1 small shallot, minced 22 Tbsp packed dark brown 1 garlic clove, minced Per serving: 538 Calories, 19 g Protein, 69 g Carbohydrates, 17 g Total sugars (11 g Added sugars), 3 g Fiber, 21 g Total fat (2 g sat), 1,624 mg Sodium, **** Vitamin K, Phosphorus, *** Vitamin E, ** Vitamin B6, B12, C, * Vitamin B2 (riboflavin), Calcium, Folate, Iron, Magnesium, Zinc sugar Pinch table salt 2 Tbsp fish sauce 22 Tbsp vegetable oil, divided 1 large egg, lightly beaten 2 scallions, green parts only, sliced thin, divided SAUTÉED SHRIMP O 2 tsp rice vinegar % tsp cayenne pepper 4 oz (4-inch-wide) rice 34 cup Sautéed Shrimp (recipe follows), warmed From Bowls: Vibrant Recipes with Endless Possibilities by America's Test Kitchen ($27.99, America's Test Kitchen, 2020) 12 oz extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed 2 oz (1 c) bean sprouts 1. Whisk lime juice, 3 tablespoons of water, sugar, fish sauce, 12 tablespoons of the oil, the vinegar, and cayenne together in a bowl; set aside. Pour 2 quarts of boiling water over noodles in bowl and stir to separate. Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8 to 10 minutes. Drain noodles and rinse with cold water until water runs clear, shaking to noodles 4 tsp table salt 4 tsp pepper 1 Tbsp extra-virgin olive oil or vegetable oil 1. Pat shrimp dry with paper towels and sprinkle with salt and remove excess water. реpper. 2. Heat remaining 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add shallot, garlic, and salt and cook over medium heat, stirring constantly, until shallot is light golden brown, about 12 minutes. Stir in egg and cook, stirring vigorously, until scrambled and barely moist, about 20 seconds. 2. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp in a single layer and cook, without stirring, until spotty brown and edges turn pink on bottom side, about 1 minute. 3. Flip shrimp and continue to cook until all but very center is opaque, about 30 seconds; transfer shrimp to a plate. (Shrimp can be refrigerated for up to 2 days.) 3. Add drained rice noodles and toss to combine. Add lime mixture and half of scallions, increase heat to medium-high, and cook, tossing 14 JANUARY 2022

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