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.
