Saturday, October 1, 2011

Broccoli and Carrot Stir Fry


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.

14 comments:

  1. You are an inventive and creative cook. I still think sometimes about getting a small hibachi but I can't bear the thought anymore of waiting for charcoal. Don't worry, I will live without grilling.

    ReplyDelete
  2. That sounds so delicious! I love Asian flavors. Yum!

    ReplyDelete
  3. Thanks for sharing this Chris...it looks delicious! We are having the same cool weather here in Maryland this weekend. It's about time it felt like Fall around here!


    Kim in MD

    ReplyDelete
  4. This does sound like a great side dish...and it's so glossy and beautiful, too. That sauce sounds amazing :D

    ReplyDelete
  5. When I read the title my reaction was yuck - but it looks and sounds delicious - you are awesome.

    ReplyDelete
  6. I could sure go for some of this right now...yum!

    ReplyDelete
  7. This weather is amazing isn't it!!!

    ReplyDelete
  8. Love the flavor sesame oil brings to a stir-fry. Your photos are outstanding Chris. Wow.

    We both commented on how blue the sky has been. Makes me thing we're in the south of France and van Gogh lives next door.
    Sam

    ReplyDelete
  9. This stir fry looks fantastic! I never think to add carrots to anything cooked, because I hate the texture. This looks really delicious though.

    ReplyDelete
  10. Oooh.. love that sweet stir fry sauce! This is a definite must try!

    ReplyDelete
  11. I could probably handle this if it was just broccoli. Carrots and I hate each other.

    ReplyDelete
  12. What a great side dish! I never think to make a stir fry as a side - you are so smart. :)

    ReplyDelete
  13. Yes sir. carrots are so sweet, so tender yet crisp when they are super fresh. It makes all the others seem inedible. GREG

    ReplyDelete
  14. We have never used peanut oil in preparing vegetable stir fry recipes. Maybe, we should try it and see how our catering clients have to say.

    ReplyDelete