Post by BBQ Butcher on Feb 15, 2016 7:21:28 GMT -5
Any way to make this recipe better?
Thanks
Vegetable Stir-Fry With Whole Wheat Cous-Cous and Honey-Soy Sauce
Makes 2 servings
For the sauce:
1½ Tbsp. soy sauce
1 Tbsp. honey
Juice of ½ lime
For the stir-fry:
1½ Tbsp. canola oil
Medium red onion (about ½ pound), roughly chopped
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Small head broccoli (about ½ pound) cut in florets, stems discarded
Small carrot (about ¼ pound), peeled and cut in coins ¼-inch thick
1 cup button mushrooms (about ¼ pound), thinly sliced
Medium red bell pepper, cored and chopped in rough 1-inch pieces
¼ cup chicken or vegetable stock, as needed
PREPARATION
For the cous-cous: prepare as directed on package
For the sauce:
Stir together the soy sauce, honey, and lime juice in a small bowl and set aside.
For the stir-fry:
Heat canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the garlic and season with a little salt and pepper, then cook, stirring, just until the garlic is fragrant, about 30 seconds. Add the broccoli, carrot, mushrooms, bell pepper, and 2 tablespoons of the stock. Season with a little salt and pepper, and cook, stirring often, until vegetables are soft on the outside but still crunchy in the middle, about 5 minutes. If the vegetables start to burn, add more stock, a tablespoon at a time, until the vegetables are soft on the outside but crunchy in the middle. Add the soy sauce mixture to the pan and cook, stirring often, until the vegetables are cooked al dente and thoroughly coated by the sauce. Serve immediately atop the cous-cous.
Makes 2 servings
For the sauce:
1½ Tbsp. soy sauce
1 Tbsp. honey
Juice of ½ lime
For the stir-fry:
1½ Tbsp. canola oil
Medium red onion (about ½ pound), roughly chopped
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Small head broccoli (about ½ pound) cut in florets, stems discarded
Small carrot (about ¼ pound), peeled and cut in coins ¼-inch thick
1 cup button mushrooms (about ¼ pound), thinly sliced
Medium red bell pepper, cored and chopped in rough 1-inch pieces
¼ cup chicken or vegetable stock, as needed
PREPARATION
For the cous-cous: prepare as directed on package
For the sauce:
Stir together the soy sauce, honey, and lime juice in a small bowl and set aside.
For the stir-fry:
Heat canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the garlic and season with a little salt and pepper, then cook, stirring, just until the garlic is fragrant, about 30 seconds. Add the broccoli, carrot, mushrooms, bell pepper, and 2 tablespoons of the stock. Season with a little salt and pepper, and cook, stirring often, until vegetables are soft on the outside but still crunchy in the middle, about 5 minutes. If the vegetables start to burn, add more stock, a tablespoon at a time, until the vegetables are soft on the outside but crunchy in the middle. Add the soy sauce mixture to the pan and cook, stirring often, until the vegetables are cooked al dente and thoroughly coated by the sauce. Serve immediately atop the cous-cous.
Thanks