This recipe came to me in a dream… kinda… I was trying to take a nap and I was hungry. I couldn’t fall asleep until I could decide if I wanted to grill or have stir fry. I wanted both, and so I did!!
I threw some rice in the rice cooker and loaded up a sheet pan with veggies. I cut some thick slices of red onion, a couple of cobs of corn in half, and then lined up a rainbow of bell peppers.
Drizzled them all with a bit of oil and seasoned the onions and corn with salt & pepper. The peppers roast and I knew I would be peeling them so I didn’t really bother seasoning them… well except for that orange one I guess! I rubbed all the surfaces to coat lightly.
Then I grabbed a pack of these little beauties out of the fridge. The kids and I sampled them at Sam’s Club this week and I had to have them for my own. Gluten free too… bonus! Plus they came in 3 vacuum packed packs of 5 so it’s super easy to use a few and freeze the rest!
Next I headed out to the grill where I oiled the grates using a bit of olive oil on a folded paper towel pinched by tongs. Then I loaded it up!
While that was getting all fire roasted and toasty I headed inside to mix up my stir fry sauce. I poured a bit of honey and soy sauce in a small bowl and mixed in a couple of cloves of chopped garlic.
Next I grabbed about a cup of chicken stock and added enough water to make about 1 1/2 cups. I like to dilute my chicken stock so it adds a little bit of flavor and liquid but doesn’t overpower a dish… and I’m cheap 🙂
I poured a little of the stock into a small bowl with some corn starch to make up a slurry.
Meanwhile… back at the ranch… the veggies were all gorgeously roasted and the chicken sausage was nice and hot. Yes, this smelled amazing.
OK, then I got the sauce going quickly so it would thicken while I got everything else chopped up. I heated the stock over med-high heat and added in the honey/soy/garlic mix, whisked that around.
Next came the slurry and I reduced the heat to let it thicken and reduce… back to the veggies…
The blackened skin on the peppers came off with just a pinch of the tongs and then I cut round the seeds and stem and into bite sized pieces.
The onions got a quick chop into quarters and my husband was sweet enough to take the corn off the cob. I sliced up the sausage and we were set to go.
Conveniently enough my sauce was just then getting nice and thick. I turned off the heat and tossed in all the grilled goodies.
Gave that a quick stir to coat and… VOILA!!!
Grilled stir fry… fire roasted stir fry… whatever you want to call it is fine by me. Of course, you could grill all this stuff and it right off the grill but I’m a sucker for a good honey/soy glaze 🙂
You could definitely do this with chicken or steak or just all veggies!
Give this a shot!