Chris' Recipes

Bon Appetite!

Chicken, Shrimp & Beef Fajita Salad

Written By: Chris - Oct• 25•12

I know, I know… I’ve made Fajita’s before and blogged about them.  We really just don’t ever get tired of them and this time I prepared them in my WOK and we ate them as a salad!  Years ago, I invested in my official WOK and it’s one of my favorite kitchen tools!  According to Wikipedia, a wok  is a versatile round-bottomed cooking vessel that originated in China.  It is one of the most common cooking utensils and is also used in East and Southeast Asia.  They are often used for stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing and stewing!   Wok cooking is done with a long handled chahn (or spatula) or with a hoak (ladle). The long extensions of these utensils allow the cook to work with the food without burning the hand.  When I had my appliances upgraded and gas piped into the kitchen, I chose an awesome range that included a burner to fit my wok!

Fajita’s always come to mind when ever I have a left over steak on hand in the fridge.  I pulled out a couple chicken tenderloins from the freezer along with a couple delicious jumbo shrimp that I picked up at Costco and served it with some Blue Corn chips.  For some reason these chips just “seem” healthier to me and somehow make it easier to indulge in them!  Don’t be fooled, both blue corn tortilla chips and regular tortilla chips contain 140 calories per ounce, according to the FatSecret website.  Blue corn tortilla chips have 6 g of fat per ounce, while regular tortilla chips have 7 g of fat per ounce… so I guess they are a little bit healthier! Just eat!


Ingredients:

1 Green Bell Pepper
equivalent of Red, Orange and/or Yellow Peppers
1 Sweet Onion
1 Beef Steak (left over fillet)
4 Chicken Tenderloins
6 to 8 Jumbo Shrimp
Stir fry Oil
1 Package of your favorite Fajita Seasoning
Salt & Pepper
Lettuce
Spinach
Tomatoes
Salsa
Part Skim Mozzarella Cheese
Chips
Light Sour Cream

Prepare all of your items.  Cut left over steak, clean and peel and de-vein shrimp and cut into thirds (depending on how large they are).  Clean and chop peppers and set aside and dice chicken

Clean and chop onion.  Begin to cook the onion in about a tablespoon of oil within the wok over medium-high heat – tossing frequently until they become translucent.  Add chopped chicken and cook while tossing until it is cooked through.

(the inner circle piece comes off and the wok sits directly on the fire irons)
Add peppers and cook tossing constantly for about three minutes prior to adding the rare slices of beef.

Follow the instructions on the seasoning packet and set aside.  Toss in Shrimp and cook only for a few minutes until they are no longer translucent and turn from grey to pink.  Add seasoning sauce and toss constantly

Cook only until sauce thickens some and remove from heat!  Serve on a bed of lettuce and spinach and top with your favorite toppings.
We enjoyed this with one of my favorites!  Mitch’s 2007 Pure Cru Cabernet Sauvignon from Napa Valley!  Splendid!

Enjoy!

Cheers!
~Chris

 

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