Elaines Stir-fried Vegetable Medley With Port Wine Sauce
From chefelaine 15 years agoIngredients
- 2 tbsp KIKKOMAN stir-fry sauce (most supermarkets carry it!) shopping list
- 1 green sweet bell pepper shopping list
- 1 orange sweet bell pepper shopping list
- 3 shallots shopping list
- 1 clove garlic, finely minced shopping list
- 1 ½ tbsp olive oil shopping list
- 4 oz fat-back bacon shopping list
- 1 cup Frozen ‘Santa Fe Mix’ vegetables. (These contain corn, green zucchini, red pepper, onions, yellow & green sweet peppers) shopping list
- ½ tsp salt shopping list
- pepper to taste (remember the Santa Fe mix has hot peppers in it!) shopping list
- 1 oz red port wine shopping list
- rice flour as needed for thickening the sauce shopping list
How to make it
- Assemble all raw veggies and chop finely into thin battonette strips; garlic, finely chop
- Slice the fatback bacon thinly
- In a saucepan, cook the bacon until crisp, and discard the fat.
- Chop up the bacon
- In a large pan, place the olive oil, salt, pepper, stir-fry sauce, and Port wine
- Add the raw vegetables and cook until crisp-tender, about 5 minutes
- Now add the frozen veggies, and continue cooking until thoroughly heated
- Add rice flour slowly, until the sauce thickens
- Serve immediately :+D
The Rating
Reviewed by 7 people-
Especially noting you said you served this with the Steelhead Salmon, no doubt exists this dinner would be excellent. Well done, Chef Elaine. Five.
Chef Pchefperiwinkle in Scarboro loved it -
I'm looking forward to trying this out.!
kitchenwhizzer in Bradford loved it -
Fabulous...Yummy
High 5555's from Me
What Time is Dinner!chef_irish in Gainesville loved it
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