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VA fred parent ad 1013.indd 1 10/10/2013 4:37:21 PM
EsprEsso Balsamic stir Fry
prep.
meat marinade:
2 oz espresso balsamic vinegar
1 oz sweet vermouth (optional, can sub
teriyaki)
1 tbsp cornstarch
main sauce:
4 oz espresso balsamic vinegar
2 oz soy sauce
1 tbsp brown sugar
1 tbsp cornstarch
1 tbsp flour
meat:
1.5-2 lbs chicken breast or beef (flank steak,
skirt steak, top round, etc.)
Veggies:
1 red, orange and yellow pepper
4 stalks bok choy
6 carrots
1 large onion
2 large heads broccoli
½ lb snow peas
Bean sprouts, mushrooms and watercress are
good additions too.
Heat the wok—or a large frying pan—with a
small amount of oil (peanut is recommended if
allergies aren't an issue).
Cut meat into 2-3 inch thin strips. Mix
marinade and set meat in it one hour prior to
cooking. Cut carrots into chips, broccoli and
bok choy into bite size chunks and the onions
and peppers into strips (these can all be
purchased already prepped!). Mix main sauce
and set aside.
In the wok, add ginger to taste. Add broccoli,
bok choy and carrots and cook for 90
seconds. Toss/stir frequently. Add onions,
peppers, peas to the wok for another 90
seconds. Remove from heat and set the aside.
Place a little more oil in the wok and add
meat. Cook for five minutes, tossing/stirring
constantly. Stir in veggies., Pour main sauce
over the whole mixture. Cook for three more
minutes, or until the broccoli and carrots reach
desired tenderness. Serve over rice or noodles.
The secret ingredient (espresso balsamic
vinegar) can be found at taste: Oil, Vinegar,
Spice at 815 Caroline Street. Other flavors
available there may make for equally delicious
substitutions.
