One of the easiest ways to enjoy Mad Dog Pure Ghost is to add it to your stir-fry.
Because this sauce can evoke plenty of flavors as it spreads, you can feel confident adding it without any other spices or even salt. It will seep into onions, almost caramelizing them with the burning sweetness of this sauce. What makes this recipe so simple is that Mad Dog does almost all of the work – all you really need to do is stir it all together.
This recipe will serve 2-4 people, depending on their hunger levels. But, if you’re looking to extend your stir-fry, you can always check out the option we’ve included with cabbage and coconut milk. You can expect to see a lot more of these recipes emerging into restaurants and recipe sites over the next year as both Asian and gourmet Ramen hits the scene in a big way.
1 tablespoon Vegetable oil
1 medium Red onion, quartered (or sliced)
2 medium Green peppers, slivered
1-2 pounds Shrimp, deveined and ready to cook
2 small cloves Garlic, minced
1 teaspoon Mad Dog Pure Ghost Hot Sauce
1 tablespoon Soy sauce
Cooked and drained noodles, to serve
Prepare noodles for 2-3 people according to package instructions and set aside.
Heat oil in a large wok and add onions. Stir to coat and continue stirring until onions begin to soften. Add the green peppers and shrimp to the wok. As the shrimp begins to take on the pink, cooked color, add the minced garlic and Mad Dog Pure Ghost Hot Sauce. Stir well to ensure even coating of the Mad Dog on the shrimp and vegetables. Remove from the heat and stir in 1-2 tablespoons of soy sauce. Serve on top of the cooked noodles.
OPTIONAL: To make a larger meal, you can add 2 cups of shredded cabbage along with the green peppers and shrimp. Double the amount of Mad Dog Pure Ghost Hot Sauce and pour in a can of coconut milk along with this step. Omit the soy sauce, but allow the coconut milk to reduce slightly before removing from the heat.