Yesterday was Father’s Day and to show my appreciation to my husband for excelling at this task, I made one of his favorite meals, Chicken Stir-fry with loads of vegetables.
The part of this dish I want to focus on is the vegetables, which I prepare separately then add the chicken.
Upon tasting the veggie combination I was pleasantly surprised. Adding Rooibus Chili to the mix gave the vegetables a wonderful sweet delicate flavor which could warrant serving them on their own.
Basically when I make this dish I utilize any vegetables that I have, and the mix always comes out great.
For this attempt I used 1 bag of frozen steamed broccoli, cauliflower which I had on hand.
Rooibus Chili Veggies
Prep time about 1/2 hour (washing and chopping vegetables)
Cook time 15 minutes
1/4 teaspoon pulverized Organic Rooibus Herbal Tea
1 pinch Chili Powder
1/8 teaspoon Chili Oil
1/4 teaspoon Olive Oil
1 pinch salt
1/4 box Mushrooms (about 8 small caps) sliced
1 bunch fresh Spinach (stems cut off)
2 small Carrots sliced
1/2 Shallot minced
1 Vidalia Onion small chopped
2 Garlic cloves minced
Some Broccoli (either fresh or Frozen steamed. If using frozen steamed follow package directions)
Some Cauliflower (either fresh or Frozen steamed. If using frozen steamed follow package directions)
1 bunch Asparagus (about 1/2 lb) each stem cut in quarters hard ends removed
The timing for cooking is subject to your individual preference for the crunchiness of your vegetables. In a large skillet, over medium heat, place both chili oil and olive oil, stir to blend. Add your shallots, onion, garlic, salt and rooibus tea and chili powder. Lower heat slightly and allow the mix to carmelize. Put in your carrots, mushrooms, allow them to cook about 3 minutes, then add then add broccoli, cauliflower, asparagus, cook till they reach your desired doneness, I like them soft so this took about 10 minutes. Lastly add spinach cook for an additional 2 minutes.