Fiesta Friday

Chipotle Cashew Stir~Fry

Today's Fiesta will celebrate two cultures. I like to call this my Southwestern Oriental Stir fry. If you have never tried chipotle in adobo you are missing out! The seeds make the pepper hotter, for mild heat still bursting with flavor, scrape seeds off pepper then chop and drop right into just about anything you are cooking. If this doesn't sound good enough for you to try just look at the picture at the top of this blog and I am sure to change your mind!

It's FRIDAY...give your taste buds a party! 

1 onion

2 Lg cloves of garlic

1 red bell pepper

1 yellow bell pepper

2 cups broccoli

1 can baby corn from oriental aisle

1/4 cup soil sauce, 2 Tbsp grill seasoning

2 Tbsp cumin, 1/3 cup maple syrup, 2 Tbsp honey

1 whole chipotle adobo w/1 tsp of it's sauce

1 cup frozen peas

1 can water chestnuts

Cooked Brown Rice (cook with chicken stock for an out of this world flavor)

Cashews for topping

1. In a large skillet or Wok add Evoo and heat on med/high. If you plan to add meat to this dish cook now and cover with grill seasoning and brown. Otherwise chop onion, peppers, and garlic add to heated oil, top with grill seasoning, saute a bit, then add soy sauce.

2. Move items in pan to the sides to add the broccoli, water chestnuts, baby corn and maple syrup, and stir well. Then add cumin, shopped up chipotle pepper and sauce. Stir well then add honey and cook for about 5 mins.

3. Turn heat down and add peas, as soon as they are heated through serve over brown rice and top with cashews.

Since it's Friday may I suggest a White Zen or Sauvignon Blanc to pair with this exotic dish.

For future pairings visit, http://www.winewebcentral.com/winepairing/

Fiesta Friday