A Tip for Bringing Out the Fresh Flavors of Your Vegetables

As I set up my cutting board with the ingredients for a quick stir-fry with the vegetables I had on hand, I took out a jar of black bean sauce thinking that would bring a good flavor, and I would use it as a finishing touch.  When I started frying up the onions, though, I had another inspiration -- white balsamic vinegar and white pepper.  The vinegar brought out the fresh flavors of the vegetables and it needed nothing else but a little white pepper and sea salt. Using the black bean sauce would have hidden those fresh flavors. Keeping it simple here was the better choice. Hello Spring! Here's the delicious result.

ON THE CUTTING BOARD:



Asparagus, 1/3 white onion, 2 small tomatoes, an
ear of corn, fresh coriander, fresh basil, black bean
sauce that needs to be replaced with white balsamic
vinegar and some white pepper.

STEP ONE:



Chop the onion and fry in a T. of oil (I used
grapeseed).  Add 2 T. of white balsamic vinegar
and 1/2 tsp. white pepper. Stir on highish heat for
a few minutes.



Cut the tomatoes into quarters and add to the pan.
Cook for a few more minutes.



Chop the asparagus including the stems (to one
inch from the bottom) and add to pan with a few
leaves of chopped basil.  Cook for
a few minutes.



Cut the kernels off the ear of corn and
add to the pan. Stir and cook for a few
more minutes. Keep the vegetables brightly
colored with some crunch, throw in a
generous pinch of sea salt and serve with
chopped coriander on top.  Serves 3-4.

This is a great, healthy side dish for practically
anything. Experiment with whatever vegetables
you have on hand. Vinegar is such a great
ingredient for bringing out the natural
flavors of your food. I'm so glad I didn't
hide them with that heavy black bean sauce.
Try it!

ALLA VOSTRA SALUTE!