August 1, 2010

MexicAsian Occasion


Impromtu stir fry involving jalapeno peppers

I've got a refrigerator full of our beautiful jalapenos and there are tons still coming along in the garden, so I needed to cook something that would use up as many as possible. With the boys gone there were no picky palates to worry about. This is what I came up with. The sauce is one I use for all my Chinese-style stir fry recipes because it doesn't call for corn starch, which is a big thumbs up.

MexicAsian Stir-Fry

3 carrots cut into matchsticks
8-10 jalapeno peppers cut into matchsticks
1 onion, diced
4-6 large cloves of garlic, chopped
8 or so (1 can) whole peeled water chestnuts, sliced
2 stalks celery, diced
3 boneless skinless chicken breast halves (about 1 lb), cooked and cut up
brown rice
roasted peanuts or cashews

Sauce:
4 Tablespoons sherry
2 Tablespoons barbecue sauce
4 Tablespoons sesame oil
2 Tablespoons soy sauce
2 Tablespoons brown sugar (I don't add this because usually the barbecue sauce is sweet enough)
1/2 teaspoon cayenne pepper
1 teaspoon dried red pepper flakes
1 Tablespoon ginger, minced (or 1/8 - 1/4 teaspoon from the jar) 

Combine sauce ingredients and set aside. Film a large (12 inches) saute pan, frying pan or wok with oil and heat until the oil is shimmering. Add vegetables and saute over medium heat, being careful not to brown the onions, until they are cooked to desired doneness. Add the cut up chicken and stir to heat through. Add the sauce and heat to boiling, stirring constantly, until everything's all mixed and hot. Serve with brown rice and put the nuts in a small bowl on the table for those who might like the added crunchiness.