THIS DINNER IDEA REQUIRES ZERO THINKING

Ingredients

• 1 can Canned Sardines (999 brand, drained)
• 2 medium Shallots (finely chopped)
• 2 cloves Garlic (minced)
• 2 Thai Chilies (thinly sliced; adjust for heat)
• 2 Tbsp Vegetable Oil (for sautéing)
• 1 tsp Granulated Sugar
• ½ tsp Chicken Bouillon Powder (or ½ tsp chicken broth concentrate)
• 1 tsp Fish Sauce (use sparingly, already salty)
• ¼ tsp Black Pepper (freshly ground)
• 2 Tbsp Fresh Cilantro (chopped)
• 1 stalk Scallion (thinly sliced, green part only)

Instructions

1. Prepare Aromatics

   Finely chop the shallots, mince the garlic, and thinly slice the Thai chilies. Set aside in a small bowl.

   Time: PT5M

2. Heat Oil

   Place the frying pan over medium‑high heat and add 2 Tbsp vegetable oil. Heat until the oil shimmers, about 30 seconds.

   Time: PT2M

   Temperature: medium-high

3. Sauté Aromatics

   Add the chopped shallots, garlic, and Thai chilies to the hot oil. Stir‑fry until fragrant and the shallots become translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium

4. Add Sardines

   Open the canned sardines, drain, and gently add them to the pan. Cook for 3–5 minutes, lightly breaking the larger pieces with the spatula but leaving most of the fish intact.

   Time: PT5M

   Temperature: medium

5. Season and Simmer

   Stir in 1 tsp sugar, ½ tsp chicken bouillon powder, 1 tsp fish sauce, and ¼ tsp black pepper. Cover the pan and let the mixture simmer for 2 minutes to meld flavors.

   Time: PT2M

   Temperature: medium

6. Finish with Herbs

   Turn off the heat. Sprinkle the chopped cilantro and sliced scallion over the stir‑fry. Give a quick toss to combine.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g