Pineapple-mustard stir-fry

4 Servings

Ingredients

Quantity Ingredient
½ Yellow onion
½ Red bell pepper
½ Yellow bell pepper
1 cup Sliced mushrooms (fresh)
3 Cloves garlic
2 Scotch Bonnet peppers
10 Green Thai peppers
3 tablespoons Soy sauce
3 tablespoons Sherry (maybe a few splashes later)
Oregano
Parsley flakes
2 tablespoons Corn starch
1 can (small) pineapples
1 Squirt French's mustard
Spaghetti noodles

Directions

The other night I was playing with my wok, throwing in food that I had in the fridge. What came out tasted surprisingly good. here are approximate ingredients:

Put the following into a bowl to marinate with Soy Sauce and Sherry: Bell peppers strips, crushed or minced garlic cloves, chopped onion, Oregano (as much as you like), Parsley Flakes (2 Tbs or more), Sliced Mushrooms, and Scotch Bonnet Peppers. Let marinate for at least 30 minutes.

Cook Noodles as directed on package.

Heat wok with a little oil (Mongolion Fire Oil, or stir fry oil). Add Bowl contents, whole thai peppers, and stir fry. After about a minute or so, add some corn starch, and maybe some more sherry. After another minute or so, Add a large squirt of Frenches Mustard. Things should take on a yellow tint now. Add small can of Pineapples (Juice and all) to the mix. Let simmer until sauce thickens (cover wok if possible-the thai peppers will steam and have a softer, blended flavor). Spoon onto noodles and enjoy.

Jonathan Moravek <jmoravek@...> CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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