Thursday, April 30, 2015

Balsamic stir-fried vegetables

This recipe is inspired from my impatience and Karla’s delicious balsamic marinated mushroom and bell pepper sandwiches. To cut down the time between me and the tangy, delectable vegetables, I decided to use the marinade for making a stir fry. Since the marination time was omitted, I chopped the vegetables smaller to make sure they soak up the flavor from the sauce. Just like the previous recipe, any crunchy vegetables like carrots, broccoli, sugar snap peas etc. would work well in this recipe. 

image (9).jpeg

Ingredients: (Makes ~1.5 cups of stir fry)
~8 mini sweet peppers - seeded and julienned
½ cup shredded carrots
white/portobello mushrooms - sliced (need to check package size at walmart)
1 clove of garlic - chopped / 1 tsp garlic powder (optional)
½ tsp olive oil
salt (or a drizzle of soy sauce)
black pepper
toasted sesame seeds (optional)

For the Marinade
3 tbsp balsamic vinegar
1-2 tsp honey mustard (or other type of mustard)
½ tsp olive oil
lemon juice (optional) - Balsamic vinegar made it tart enough for me, so I didn't add any lemon juice, but if you like it more tangy, add lemon juice to taste.

image (7).jpeg

To make the marinade mix all the ingredients. If required, adjust the quantities as per your liking.

Saute the mushrooms and garlic with ½ tsp oil (just enough to prevent the mushrooms from sticking to the pan until they start sweating) over medium heat. Depending on how soft you like your carrots you can add them while the liquid from mushrooms is reducing. To keep the crunch in the peppers, add them when most of the liquid has evaporated. Add about 2 tbsp of the marinade. Season with salt/soy sauce and pepper. Keep cooking over medium high heat stirring occasionally, for a few more minutes, until the liquid evaporates and the veggies get a little charred (but not burned!). Mix in toasted sesame seeds and take pan off the heat.

Serving suggestions: 
  1. Serve as is with the remaining marinade drizzled on top. 

image (10).jpeg 

  1. Make a delicious sandwich! - I used mini ciabatta rolls, spread a little bit of the marinade on one side, topped with a couple pieces of lettuce, a simple chive omelette, and the crunchy stir fried vegetables - so many different textures!

image (11).jpeg
image (13).jpeg

These little colorful sandwiches are packed with a lot of flavor. This is definitely my favorite way of eating the vegetable stir-fry.


No comments:

Post a Comment