It is one of those fall days that makes me just thrilled to be outside. The temps are cool, a light breeze is rolling across the valley and the sky is so blue it almost hurts my eyes. The only thing missing the the smell of hickory smoke in the fall air but I plan to change that shortly.
I am going to enjoy the day on the deck, smoking. I really don't even know what I am going to smoke this minute but I am going to spend this day outside. Once the sun goes down and the temps drop even more, we will light the fire pit for the first time this fall.
A couple of folks asked me about the carrot side dish that I made with the grilled honey soy chicken the other day. It was just a simple stir fry but here it is. I like to use very fresh carrots for this. Even “fresh” bagged carrots are tough to me.
Broccoli and Carrot Stir Fry
½ tsp sesame oil
2 ½ tsp peanut oil
2 cup broccoli florets
1 cup carrot, peeled and sliced on a bias (this was three carrots)
½ ea sweet onion, cut into 1/2” wide wedges
½ cup beef stock
1 cup shitake mushrooms, sliced
1 clove garlic, sliced
1 tsp ginger, finely diced
½ cup sweet stir fry sauce
slurry (1 Tbsp potato or corn starch and 1 Tbsp cold water)
Heat the oil in a wok. Add the broccoli, carrot and onion and stir fry for 1 minute, tossing occasionally.
Add the beef stock, cover and let steam for 3 minutes.
Remove the cover and add the mushrooms, garlic, and ginger. Stir fry for 1-2 minutes until mushroom is cooked.
Add the sweet stir fry sauce, slurry and toss to coat well. Remove from heat and serve immediately.
Sweet Stir Fry Sauce
¼ cup Yoshida's Gourmet sauce (sub terriyaki if you don't have Yoshidas)
¼ cup rice wine vinegar
2 Tbsp soy sauce
2 Tbsp mirin
½ tsp sriracha sauce
pinch of salt
Mix all together. Makes ¾ cup.