Zucchini & Broccoli over Rice

  I keep trying to get a certain tasty sauce ... duplicating sauces that i have inadvertainly created or tasted in a restraunt.  This one was primarily built on Campbell's Beef Consumme and Sesame oil.  Just those two engredinets come close the the tast i am looking for ... but then i mixed it with a lot of other stuff and blended it and sauteed it and all the taste ended up in kind of burnt clumps ... grrrrr.  Oh well, the dish was quite eatable, even comfort food ... but nothing special.

Note for next time:  make the sauce, don't heat it, but marinate the vegies in it and stir fry them in those juices.


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Tags

  1. stir fry sauce
  2. zucchini
  3. broccoli
  4. rice
  5. item 15474
  6. food

Comments


Seth says
source: fb dialogue
Well this was mostly a "how not to make a sauce" learning experience. Apparently whatever i put in the sesame oil to give it flavor essentially clumped up and burned because i simmered it too long. The end product as it impacted the dish was just veges stir fried in oil, which didn't taste bad, but was nothing special. Some sauces you do simmer them to thicken ... wine or fruit sauces etc ... i guess if the prime ingredient in the sauce is oil, you don't do that ... or maybe, like Collee suggested, it needs a thickening agent like flour ... but then i didn't want a thick sauce, but rather a thin sauce.
I'm thinking that the procedure here should have been to just simply mix the Consumme and Sesame oil and whatever seasonings together and then stir fry the veges immediately. Or perhaps if i want the fresh garlic in thre too to sautee that in the oli for a moment, then add the consumme and stir fry immediately. What do ya all think ...

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