Do Italians stir fry? Carlo does!
Classically trained in continental cuisine, Italian-born Carlo Molinaro, owner and chef of La Trattoria, changed his cooking philosophy in 2007, creating for lighter, healthier dishes.
Molinaro shows restaurant journalist and radio talk show host Cleverley Stone how to make Italian Stir Fry,
using a choice of beef, chicken, tuna or salmon.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK-CNN 650 AM. (Remember, she gives out free restaurant gift certificates on every radio show!)
Italian Stir Fry
4 ounces – your choice of tuna, beef tenderloin, skinless chicken breast, salmon
2 small baby bok choy
3 Brussels sprouts, quartered
4 garlic cloves
1 small carrot, julienned
8 cherry tomatoes, halved
1 tablespoon olive oil
pinch of sea salt
pinch of cayenne pepper
freshly ground pepper
1. Place olive oil, sea salt & cayenne pepper in sauté pan. Turn on heat.
2. Place all vegetables, except cherry tomatoes, in pan. Sauté veggies on slow heat until soft.
3. When veggies are cooked to desired doneness, remove from pan with slotted spoon leaving as much liquid in pan as possible. Put veggies aside.
4. Sauté tomatoes alone in pan. Remove them from pan (leave liquid in pan) and put tomatoes with the veggies.
5. Lay strips of beef, chicken or fish in the pan and cook quickly on both sides in pan liquid.
6. To serve: Line plate perimeter with cooked beef, chicken or fish. Place veggies and tomatoes in the center. Dust with freshly ground pepper.