Recipe - Pineapple-Mustard Stir-Fry

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

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 possiblethe thai peppers will
steam and have a softer, blended flavor). Spoon onto noodles and enjoy.

Jonathan Moravek jmoravek@acpub.duke.edu

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.