Mexican Stir-fry Recipe

Mexican Stir-Fry

From celiac_ceahow_martine 14 years ago

Unlike "Mexican" restaurants in the States, this recipe mirrors the cuisine we had while vacationing in Veracruz.

cooking oil spray shopping list
1/2 med onion, diced shopping list
3 lg cloves garlic, minced shopping list
1 t to 1 T chili powder (to taste) shopping list
1/2 t cumin powder shopping list
1/2 t kosher salt shopping list
1 lg cactus (nopale) pad, spines removed & julienned shopping list
2 chayote squash, pit removed and julienned shopping list
6 tomatillos, husks removed & chunked shopping list
1 handful of fresh cilantro, chopped shopping list
juice of 1/2 lime shopping list
sour cream, plain yogurt, or buttermilk if necessary to cut the "heat" if you added too much chili powder. shopping list

Heat a large nonstick skillet to med-high.
Saute the onions, garlic, & spices in cooking spray for 2-3 minutes.
Adjust heat to high and add cactus & chayote, stirring constantly, for 4 more minutes.
Add the tomatillos & cilantro and cook for another 2-3 minutes.
Add lime juice, taste & adjust seasonings, & serve.
CEA-HOW Note: If it's too hot, you can always subtract some of your protein serving and use a bit of plain yogurt or buttermilk on this dish to cool down the heat-factor.

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" It was excellent "
donman ate it and said...
Great dish! ^5 :)
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Reviewed by 1 people