Mexican Stir Fry

Here is a twist on a stir fry. I found this recipe at a Cinco de Mayo celebration in a small town in South West Wisconsin. We were camping close by and happened on this celebration. Turned out this town has a large Mexican population and the whole town turns out to celebrate on May 5.

This is a South Western stir fry in the wok using a packaged spice mix from Sazon Goya. This is a very good seasoning or flavor enhancer as the label calls it. I use two packages for this recipe and not much else in the way of seasonings. The recipe I show here is meatless but if you would like you can add Chorizo (Mexican sausage) or chop up a couple slices of smoked bacon. I prefer it meatless.

The real trick to this dish is to not over cook the vegetables. I will stir fry them for only a short time on high and then let them steam covered to finish the cooking. My wife adds crushed tortilla chips to her rice and mixes them into the dish because she likes the crunchy taste.

1 yellow or sweet onion

1 green pepper

1 red pepper

1 poblano pepper seeded

2 stalks of celery

2 Romano tomatoes

cilantro, about a bunch or so depending on your taste.

½ cup water

½ tsp. red pepper flakes

1 garlic clove crushed and diced

2 packages Sazon Goya seasonings mix

Splash of olive oil

Heat the wok. Slice onions, green and red pepper, celery, poblano, and tomato. Put onions in the wok with olive oil. Stir in the Sazon Goya seasoning. The onions will turn an orange color. Cook onions until they begin to soften, do not overcook. On high heat stir in the remaining vegetables, garlic and pepper flakes, continue stirring. Chop cilantro and stir in last. Add water, stir well, cover and lower heat to simmer about ten to fifteen minutes depending on size of vegetables used. Serve over white rice.