Broccoli and Snow Peas Stir-fry With a Mediterranean Twist

There was something in the Produce Geek‘s picks this week that inspired me to go a little Italiano. With balsamic vinegar and grapes as key ingredients in concert with some typical stir-fry favorites, this creation has a tangy sweetness that makes it stand out from the crowd.

Produce Geek's picks transformed into a stir-fry

What You’ll Need:

First the Produce Geek’s picks…

  • 2 Medium vine-ripened tomatoes – cut in half, then thinly sliced
  • Red seedless grapes – 1 cup, sliced into halves

    Produce Geek's recommendations for this week

    "Raw" materials for this week's stir-fry

  • Green seedless grapes – 1 cup, sliced into halves

Other ingredients…

  • Broccoli –  3 cups, cut into bite-sized pieces
  • Snow peas – 3 cups
  • Grilled/cooked boneless chicken breast – 1 pound cut into thin slices or chopped
  • Brown basmati rice – 3 cups
  • 3 Garlic cloves – chopped into small pieces
  • Cashew pieces – 3/4 cup
  • Olive oil – 1/2 cup (plus a little extra for prepping the pan)
  • Balsamic vinegar – 2 Tbsp.
  • Dill Weed – 1 Tsp.
  • Sea Salt – 1/4 Tsp.
  • Course ground black pepper

Get cooking…

  1. Warm a small amount of olive oil and garlic cloves on medium heat  in a large, deep frying pan or wok.
  2. Add snow peas and broccoli.
  3. Stir often and cook until tender, but still maintaining some snap. (Approximately 10 minutes)
  4. Add tomato slices and continue to stir on medium heat for approximately 3 minutes.
  5. Add Balsamic Vinaigrette (*see instructions below), chicken, grapes and cashew pieces.
  6. Stir until all ingredients are mixed evenly.
  7. Serve over brown basmati rice.

*Balsamic Vinaigrette…

In a small bowl, combine olive oil, basalmic vinegar, dill weed, sea salt and a couple pinches of course ground pepper

Makes approximately 4 servings.  Enjoy – perhaps with a nice glass of Chianti!

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