Stir-Fry With a Twist

Try this delicious vegetable and rice stir-fry with steak or salmon.


1 Onion
2 Red bell peppers
1 Bag of angel hair coleslaw (washed and ready to eat)
1 Bag of broccoli slaw (washed and ready to eat)
1 8oz Container of baby Bella mushroom
1 Bag of extra large raw shrimp (you can get fresh shrimp instead)
Black pepper

Badia complete seasoning
Kung pao stir-fry sauce
Sesame seed oil
Soy sauce
Mongolian sauce
1 Packet of Sazon Goya con azafran seasoning
1 clove of garlic finely chopped
Steamed white rice (you will need to precook the rice the day before or hours before and let cool)


1 Tray of NY steaks
1 Tray of Pink Salmon


1. Slice the onions and red bell peppers in a large bowl
2. Season with Kung pao stir-fry sauce, complete seasoning, salt and a pinch of sesame seed oil and set aside
3. Peel and clean your shrimp if you bought fresh shrimp. If you bought the bagged shrimp then peel the tail off clean with lemon and rinse with cold water
4. Clean the salmon with lemon and rinse with cold water
5. Season the shrimp and salmon with one teaspoon of Mongolian sauce, complete seasoning, pepper, and a packet of sazon goya con azafran for color and store separately in the fridge
6. Heat a skillet or wok at medium heat add the sesame seed oil and garlic and let simmer until the garlic is golden brown
7. Add the seasoned red bell peppers and onions to the skillet
8. Once the onions caramelized add the mushrooms and cook for 5 minutes
9.  Then add the angel hair coleslaw and broccoli slaw to the skillet
I like my vegetables to be crunchy so I let it cook for 2 minutes
10. Add the rice in small batches mixing with soy sauce at every batch and remove from the heat
11. In another skillet cook the steak to medium well or to your liking
12. Use that same skillet to cook the shrimp and then the salmon
13. Plate your dish and enjoy.