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
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 199.9mg||7 %|
|Potassium 470.6mg||12 %|
|Total Carbohydrate 100.6g||30 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 95.4g|
|Protein 17.6g||25 %|
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Calories per serving: 496
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