Black Pepper Vegetable Stir Fry
Posted: Thu Dec 08, 2022 2:24 pmRecently tried a new recipe, Black Pepper Vegetable Stir Fry.
And even after more than a decade of cooking, learned a slow cooking method called sweating. Unlike browning, which uses low to medium heat to caramelize sugars, sweating slowly cooks without caramelization, without darkening or changing color. If it sizzles, it's too hot. I applied sweating to this new recipe, to remove the oil. Stir fry traditionally uses oil and high heat to cook fast.
I reasoned slow cooking could cook as well or better, just add patience.
Stir fry was knock you socks off amazing. It was flavor, flavor, flavor. Some adaptation to no oil cooking. Slow cooking sweating the vegetables. Substitute 2 pieces pinapple for sugar. Substitute 1 Tbsp peanut butter for peanuts. Substitute poblano chili for chili arbols. Red bell pepper instead of green. Added cup of brocolli florets. 1 tsp black pepper. Tasted like vegetables in Mongolian BBQ. Was good even without rice and tofu. Ate 2 bowls. Definitely going to make this again.
SAUCE
- 2 tbsp soy sauce
- 1 tbsp water
- 1 tsp white vinegar
- 1 tsp coarsely ground black pepper
- 1 tbsp peanut butter
PASTE
- 2 tbsp garlic (3-4 cloves)
- 2 tbsp ginger (1-inch)
- 2-3 pieces (1-2 cups) fresh pineapple (Pineapple adds sweet-sour fruity flavor.)
MAIN
- 1/2 white onion, diced (1/4 cup)
- 2-3 sticks celery, diced (1 1/2 cup celery)
- 1 red pepper, diced 1/4 cup red pepper, diced
- 1 poblano chili, diced
- 1/4 brocolli florets, chopped
- handful green onions, chopped
INSTRUCTIONS
Blend garlic, ginger and pineapple in blender, with just enough water to blend. In heavy stainless steel pot, like pressure cooker pot, over low heat, reduce excess liquid from ginger garlic pineapple paste. Start adding vegetables and sweat onions, celery, pepper, chili and broccoli. If sizzle, turn down. Cover if needed for steam. When vegetables soft, add sauce and peanut butter, melt peanut butter into sauce, and toss vegetables. Serve with steamed rice.
- I've used with fresh pineapple 2x and apple 1x. The pineapple sweet-sour flavor really made the dish. Apple and I suspect any other liquid sweeteners are just not the same. Use really fresh ripe pineapple.
- Serve over mashed potatoes. Not just for rice!
Adapted From Swich
- https://thebigswich.com/recipes/561-bla ... ing_basics
- Swich version uses oil, liquid sweetener and nuts.
And even after more than a decade of cooking, learned a slow cooking method called sweating. Unlike browning, which uses low to medium heat to caramelize sugars, sweating slowly cooks without caramelization, without darkening or changing color. If it sizzles, it's too hot. I applied sweating to this new recipe, to remove the oil. Stir fry traditionally uses oil and high heat to cook fast.
I reasoned slow cooking could cook as well or better, just add patience.
Stir fry was knock you socks off amazing. It was flavor, flavor, flavor. Some adaptation to no oil cooking. Slow cooking sweating the vegetables. Substitute 2 pieces pinapple for sugar. Substitute 1 Tbsp peanut butter for peanuts. Substitute poblano chili for chili arbols. Red bell pepper instead of green. Added cup of brocolli florets. 1 tsp black pepper. Tasted like vegetables in Mongolian BBQ. Was good even without rice and tofu. Ate 2 bowls. Definitely going to make this again.
SAUCE
- 2 tbsp soy sauce
- 1 tbsp water
- 1 tsp white vinegar
- 1 tsp coarsely ground black pepper
- 1 tbsp peanut butter
PASTE
- 2 tbsp garlic (3-4 cloves)
- 2 tbsp ginger (1-inch)
- 2-3 pieces (1-2 cups) fresh pineapple (Pineapple adds sweet-sour fruity flavor.)
MAIN
- 1/2 white onion, diced (1/4 cup)
- 2-3 sticks celery, diced (1 1/2 cup celery)
- 1 red pepper, diced 1/4 cup red pepper, diced
- 1 poblano chili, diced
- 1/4 brocolli florets, chopped
- handful green onions, chopped
INSTRUCTIONS
Blend garlic, ginger and pineapple in blender, with just enough water to blend. In heavy stainless steel pot, like pressure cooker pot, over low heat, reduce excess liquid from ginger garlic pineapple paste. Start adding vegetables and sweat onions, celery, pepper, chili and broccoli. If sizzle, turn down. Cover if needed for steam. When vegetables soft, add sauce and peanut butter, melt peanut butter into sauce, and toss vegetables. Serve with steamed rice.
- I've used with fresh pineapple 2x and apple 1x. The pineapple sweet-sour flavor really made the dish. Apple and I suspect any other liquid sweeteners are just not the same. Use really fresh ripe pineapple.
- Serve over mashed potatoes. Not just for rice!
Adapted From Swich
- https://thebigswich.com/recipes/561-bla ... ing_basics
- Swich version uses oil, liquid sweetener and nuts.
