Red Rye Stir Fry By: Beer Bitty
A couple of weeks ago I attended the Craft Brewers Conference - so much fun! But, truth be told, I spent the subsequent week in recovery mode. Oops? Between seminars, lunch breaks spent sightseeing, late nights attending various events around town, and early mornings of ‘catching up on emails’, well, there wasn’t much time for sleep. Worth it? Without a doubt.
This is the first meal I cooked in my own kitchen following a week of all things fried.. a full week after landing back in San Diego. Why does it get later faster on weeknights? Mustering up the energy to cook after a full day of work isn’t always easy. Stir fries are a thing of beauty because they require minimal prep, cook relatively quickly, and use up any aging produce in the crisper drawer. Did I mention it’s also the perfect dish for lunch at work tomorrow? I happened to have broccoli and bell peppers on hand, as well as the last pour from a growler of Imperial Red Rye. Feel free to substitute with anything you may have on hand including, but certainly not limited to, snap peas, carrots, bok choy, cabbage, zucchini, eggplant, or mushrooms. You can even swap out the steak for chicken, shrimp, or tofu.
*Black (or dark) soy sauce can be found in Asian Supermarkets or on the internet. It’s one of my favorite pantry staples as it combines the umami of soy sauce with rich caramel/molasses notes. While it can be substituted for regular soy sauce, it’s worth seeking out.
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