In the past 20 years or so my love for balsamic vinegar has grown exponentially. It seems the more I learn about this aromatic, thick luscious vinegar, the more I love it. After many trips to Italy and many visits to balsamic vinegar farms, I can hardly go a few days without adding it to a recipe or two or three.
If you are unfamiliar with balsamic vinegar and want to know more about its origins, check out this link: Will the Real Balsamic Vinegar Please Stand Up. That post has some good information on balsamic vinegars and a little look into one of our Modena Italy balsamic adventures.
Today’s recipe uses only a scant few tablespoons of balsamic, but it adds oh so much flavor!
Vegetables cut, seasoned and ready for stir fry. I like to use fresh vegetables whenever possible. Green beans and carrots pair nicely with onions and garlic. I use them frequently when other vegetables are out of season.
Chicken thigh plumped up, charred skin from balsamic glaze, sitting atop stir-fried vegetables.
I took the pictures before I added the chiffonade of basil. Darn! I’d fire myself as the photographer of this blog, but I’m all I’ve got at the moment.