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“A Vegetable Medley, with color and flavors that will go well with chicken or pork. I enjoy most vegetable combinations and I try a variety until I get the appropriate set of flavors and colors. Sometime the combinations don’t work but this one does. Hints: I buy odd amounts of vegetables so that I can combine them as the idea “hits me.” I like blanching, so that dinner can come together quickly! Salt or lemon juice with blanch water helps retain colors.”
READY IN:
32mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 1 red pepper
  • 2 medium poblano peppers
  • 7 asparagus
  • 2 garlic cloves
  • 1 teaspoon fresh gingerroot
  • salt & pepper
  • olive oil (couple teaspoons)
  • chicken stock (less than 1/4 cup)

Directions

  1. Clean and slice peppers (large long pieces as if for grilling),.
  2. Prep asparagus (leave them long) ,.
  3. Blanch all vegetables then chill with ice and water (I like them al dente),.
  4. Drain just before the next few steps,.
  5. Finely chop ginger,.
  6. Finely chop garlic,.
  7. Heat large skillet (give yourself lots of room!),.
  8. Add oil, garlic, ginger,.
  9. Add all the veggies,.
  10. Stir fry on high (I like the veggies to get a little “blistery”),.
  11. About a minute or two before serving pour in chicken stock (watch for splattering),.
  12. Plate each portion, there will be a little reduced and well flavored stock at the bottom of the pan, use on the chicken or pork (there will be less than a teaspoon left).

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