Elaines Stir-fried Vegetable Medley With Port Wine... |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 2 |
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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! 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 1/2 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) |
1/2 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:
1. Assemble all raw veggies and chop finely into thin battonette strips; garlic, finely chop
2. Slice the fatback bacon thinly
3. In a saucepan, cook the bacon until crisp, and discard the fat.
4. Chop up the bacon
5. In a large pan, place the olive oil, salt, pepper, stir-fry sauce, and Port wine
6. Add the raw vegetables and cook until crisp-tender, about 5 minutes
7. Now add the frozen veggies, and continue cooking until thoroughly heated
8. Add rice flour slowly, until the sauce thickens
9. Serve immediately :+D
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