Recipe

Elaines Stir-fried Vegetable Medley With Port Wine Sauce Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 8 months, 1 week ago Fresh peppers, shallots, and fat-back bacon, cooked crisply, served with a tantalizing sauce, make this a side you'll love and want to make often! Prep:10m Cook:12m Servings:2	Chefelaine
	easy quick

fatback cooked

shallots & garlic

fresh veggies

prepped 2 cook!

cooking nicely

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Fans

thatsmysty

chef_irish

chefperiwi

colpotter

juels

cptnharris

kitchenwhi

Ingredients

2 tbsp KIKKOMAN Stir-Fry Sauce (most supermarkets carry it!)

1 green sweet bell pepper

1 orange sweet bell pepper

3 shallots

1 clove garlic, finely minced

1 ½ tbsp olive oil

4 oz fat-back bacon

1 cup Frozen ‘Santa Fe Mix’ vegetables. (These contain corn, green zucchini, red pepper, onions, yellow & green sweet peppers)

½ tsp salt

Pepper to taste (remember the Santa Fe mix has hot peppers in it!)

1 oz red Port wine

Rice flour as needed for thickening the sauce

Directions

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

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Comments

chefperiwinkle 8 months, 1 week ago said:
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 P

kitchenwhizzer 8 months, 1 week ago said:
I'm looking forward to trying this out.!

chef_irish 8 months, 1 week ago said:
Fabulous...Yummy
High 5555's from Me
What Time is Dinner!

juels 7 months, 4 weeks ago said:
This looks and sounds wonderful! Love all the colors here, and the addition of port wine! 5 forks!

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