Tag Archives: carrots

A Delightful Stir-Fry

13 Dec

This feisty and ultra-satisfying vegan dish turns carnivorous in one simple step

Winter may seem an odd time for a stir-fry. Aren’t vegetables best in the spring and summer? But most of the vegetables used in a stir-fry… onions, peppers, mushrooms, carrots, zucchini, broccoli, etc… are available year round. On a cold night, yes, a hearty stew or soup is wonderful… but so is a delicious bowl of perfectly cooked vegetables. Finished with a savory sauce and fresh herbs, this stir-fry will satisfy the hungriest soul.

StirFry ingredient line up

Stir-fry lined up and ready

I’ve been playing around with this recipe for a while, working to get it just right. I discovered there are two keys to making the best stir-fry possible:

  1. the order in which you cook the vegetables
  2. the sauce you use to bring the dish together. 

When it comes to cooking the vegetables, for ease you certainly can throw everything in a sauté pan and quick cook the vegetables all together. But different vegetables have different cooking times and if you cook everything together, you end up with a less than satisfying mush. Additionally, I like certain vegetables (onions, chili peppers, garlic) cooked down soft for flavor, while others (colored bell peppers and zucchini) I like to remain just a touch undercooked to give the stir-fry different layers of texture as well as a satisfying crunch. It takes a little more time to cook this way, but the final dish is infinitely better. Acid and fresh herbs at the end brightens the dish enormously. 

As for the sauce, most recipes I saw online were way too sweet. Experimenting with a variety of choices, over time I narrowed the sauce down to three savory ingredients with a dollop of honey. It’s killer. A lot of stores are carrying these ingredients now but you can easily order them from Amazon; just click the links in the recipe. It’s worth having these in your pantry.

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Memorial Day Food and Film

24 May

The holiday weekend approaches! As I myself am going on holiday (Yellowstone, first time! Apparently it is going to, um, snow) I’m going to do a shorter less dense post with a few recommendations of, hey it’s not rocket science, food and film.

First, the food.

Savory: I stumbled on this recipe for Pasta with Carrots, Risotto-Style a couple of days ago. I had all the ingredients on hand and it sounded so intriguing, I gave it a try. Wow. This is a keeper, to be made over and over again. I’ve cooked pasta this way before, like risotto. It’s a great way to make pasta, if you don’t mind the extra stirring, as it creates a wonderfully creamy texture, much more so than when you make pasta the traditional way. With such a simple list of ingredients, however, I wasn’t expecting such a rich, satisfyingly flavorful dish. This is seriously good. It’s very savory, yet the carrots add a touch of sweet that is killer.

I used penne, given penne is what I had on hand. It worked perfectly. I also added some white wine along with the first two cups of broth. I had a bottle open on the counter, of course, and given white wine is almost always added to risotto, I figured it couldn’t be too bad of an idea here. It wasn’t. I highly recommend doing the same. Give the recipe a try, it immediately leapt onto my ‘staple’ list.

Click here for the rest of the post, more food and film picks!