I have a bottle of Chile de Arbol oil that was a byproduct of making an insanely spicy salsa (by my standards. Meaning, not very spicy at all). The oil itself can't be considered a culinary weapon, but it does add a zing to dishes that is more flavor than heat. I'll try to post a recipe of that salsa the next time I find myself making it. It's really good, actually.
This is the oil that I used to sear the stir fry beef. Set aside, add a bit more oil, saute the carrot/celery/onion blend.
Added a bag of stir fry veggies that I happened to have in The Freezer, cooked over medium-high heat for about 6 minutes, added the beef back to the pan. Gave it a couple of sprinkles of soy sauce and a good swirl of stir-fry sauce (thereby winning this entry a place in the "faking it" tag, but that sauce is pretty good!), cooked it for a minute or so longer, served over rice.
Not including prep time from earlier today (making the rice, sucker-punching vegetables, etcetera), this meal was put together in about 20 minutes. The 7 year-old ate a huge bowl of it, so I'm going to call it a success.
PS-You know what would have been awesome here and I didn't even think about? GINGER.
No comments:
Post a Comment