Sunset stir fry...I love what natural lighting does to food, especially in the evening. It warms the cool shades, softens the edges, and provides a glow that enhances the presentation of an appetizing plate of food.
Here's a meal of healthy veggies and herbs. Both are fantastic examples of how nature provides sustenance and sunlight, two vital ingredients for a chef. A garden saute is a terrific way to work vegetable servings into your diet. If you end up with a surplus of veggies in the fridge and herbs that need to be trimmed, toss them into a skillet, serve over rice or pasta and you have a substantial satisfying meal.
I enjoy beef and broccoli take out but find that it's usually kind of bland. So I prefer to cook my own. Then I can add aromatic herbs like orange citrus mint, a bit of chili heat, and bright citrus. An overall tone of deep, dark, and rich sesame oil and something you don't normally find in Asian fare, spiced rum :)
Keeping with tradition there's a fragrant beginning of peanut oil and an encore of sesame seeds with some warm ginger and salty soy sauce! There's so many textures with tender beef and broccoli, crisp water chestnuts, and crunchy cashews.
Why be so quick to pick up a menu when you can enjoy healthier more flavorful Asian stir fried cuisine comfortably at your own dinner table!
Serves 3 to 5 people
Ingredients
4 to 5 tablespoons peanut oil
2 large broccoli crowns, separated into florets with stems
salt and pepper to taste
1 medium onion, chopped
1 Jalapeno, seeds removed, minced small
1 - 1 pound package of stir fried beef
1 can sliced water chestnuts
1 teaspoon grated fresh ginger
zest and juice from 1 medium orange
1/4 cup spiced rum (you can substitute dark or citrus rum)
1 tablespoon plus 1 teaspoon soy sauce
2 teaspoons dark sesame oil
1/2 cup chopped fresh orange citrus mint (you can substitute regular mint but only use 1/8 cup)
3 cups cooked rice
2 tablespoons cashews for each serving (I forgot to add these in my photos but I always have some nuts in my stir fried food-lends a salty crunch)
green onions for garnish
Directions
Heat oil in a large skillet over medium high. Toss broccoli in and sprinkle with salt and pepper. Cook until it's slightly tender, about 7 ti 10 minutes. Add onions and Jalapeno pepper. Continue to saute for about another 5 minutes. Add beef. Saute for just a couple of minutes. Then add next 3 ingredients. Blend together. Pour in rum. Cook 2 or 3 minutes until the alcohol evaporates.
Then pour soy sauce and sesame oil in, stirring to coat. Sprinkle mint over top and blend well so the heat can activate the aromatic oil in the herb. Serve over rice. Garnish with cashews and green onions.
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