Thursday, March 7, 2013

Stir-fried Carrots, Broccoli and Mushrooms

1 lb carrots, peeled and cut on the diagonal
1 lb frozen broccoli cuts, thawed
4 oz fresh mushrooms, cleaned and sliced
1 T oil

Heat a big skillet over medium-high heat. When the skillet is hot, add the oil. When the oil starts to shimmer but before it smokes, add the vegetables and cook, stirring, until the carrots are tender-crisp, the broccoli is heated through, and the mushrooms have given up their juices and the liquid has evaporated. Add a couple of tablespoons of the fish marinade at the end, if you like, but be sure to cook it at least two or three minutes. You should always cook a marinade if it has had raw meat, fish, or poultry in it.

Zucchini would be good in this instead of the mushrooms, if you were making this during the summer when they’re available in your garden or at the Farmers Market. Or, if you want to grill but don’t have a grill basket, put the raw veggies on four pieces of aluminum foil, then put the marinated fish (from SWAI NUGGETS A LA HILDA AND HOWARD) on top, and drizzle with a bit of the marinade. Fold the foil up around the fish and vegetables and seal tightly. Put the packets on the grill and cook them for about 10 to 15 minutes, depending on how hot your coals are. Serve a packet to each person, and let them open their own on their plates. Open them very carefully, because the steam can really burn you!

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