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A colorful vegetable stir-fry infused with sautéed pastrami and an awesome sweet and pungent seasoning. Served open-faced on a tortilla, it’s a flavorful light supper sure to be relished by all. A Food Fight, round 7 recipe.
10 tortillas
2–3 tablespoons Heaven & Earth Ketchup
1 tablespoon mustard
2–3 tablespoons Gefen Mayonnaise
2 slices Meal Mart Pastrami, cubed and sautéed, for garnish
a few broccoli florets
oil, for sautéing
1 onion, diced
2–3 cloves garlic, minced
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
a handful of fresh mushrooms, sliced
1 zucchini, diced
3 slices Meal Mart Pastrami, cut into strips
2 tablespoons honey
2–3 tablespoons Tuscanini Apricot Jam
2 tablespoons chili sauce
1 and 1/2 – 2 tablespoons onion soup mix
salt, to taste
pepper, to taste
Steep broccoli florets in boiling water. Set aside until desired softness is reached.
Meanwhile, heat oil in a large frying pan. Add the vegetables one by one, sautéing each until they’re chewy but still crispy. Add the pastrami strips and continue sautéingfor a few more minutes. Add the drained broccoli florets.
Combine sauce ingredients in a small bowl. Taste and adjust proportions if necessary. Stir into veggies and pastrami until fully coated. Season lightly with salt and pepper and taste again to adjust seasonings. Remove from heat.
Mix the ketchup, mustard, and mayonnaise in a small bowl. Taste and adjust as necessary.
Set a small tortilla on a plate (or cut a wrap to size). Smear a bit of dressing in a circle in the center of the tortilla. Heap a nice amount of the veggie-pastrami mix on top. Garnish with crispy pastrami cubes.
Serve with a fresh salad of tomato, cucumber, avocado, and scallions, seasoned with lemon-infused olive oil and salt and pepper.
Brynie prepared this recipe during Food Fight Final Four. Watch the episode here.
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