Toss your favorite stir-fry veggies (I like brocolli, water chestnuts, and mushrooms. But carrots, onions, snap peas, bell peppers, onions, baby corn etc are also awesome for this) with:
1 part sesame oil
2 parts olive oil
1 part soy sauce
1/2 part chili oil if you like heat
1/2 part sesame seeds if you have them handy
about 1 clove of chopped garlic per cup veggies (or less, if you are not a garlic fiend like me)
black pepper and ground ginger to taste
You want enough of this sauce to coat the veggies lightly but not drench them. Spread them out on a cookie sheet and cook at 400/450 for about 10-20 mins (depending upon how big the chunks of them were). When they are browned on the top they are done. You get a similar flavor profile to a stir fry without having to stand over the stove. These are good with spare ribs (when you turn the spare ribs up at the end of their cooking, toss these in the oven with them).
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