Pineapple-Mustard Stir-Fry

Pineapple-Mustard Stir-Fry Ingredients

1/2 Yellow onion	3 tb Soy sauce
1/2 Red bell pepper	3 tb Sherry (maybe a few splashes
1/2 Yellow bell pepper	Oregano
1 c Sliced mushrooms (fresh)	Parsley flakes
3 Cloves garlic	2 tb Corn starch
2 Scotch Bonnet peppers	1 cn (small) pineapples
10 Green Thai peppers	Spaghetti noodles

Instructions for Pineapple-Mustard Stir-Fry

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 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PineappleCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

corn starch	Garlic	Mushroom	Onion
Oregano	Parsley	Pineapple	Red Bell Pepper
Sherry	Soy Sauce	Yellow Bell Pepper

Vegetables Corn starch Corn Apple Bell pepper Garlic Onion Oregano Parsley Sherry Soy Sauce Spaghetti Mushrooms Pineapple

for flavor and categorization

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