Say the term “stir-fry” and one thinks “Asian food,” but stir-frying is a quick-cooking technique that works for any cuisine when the ingredients are cut into small pieces.
This recipe takes popular flavors in south-of-the-border cooking and pulls them together to make a dish to be served over rice or other grains. Choose your favorite fresh, refrigerated, or bottled salsa, and vary the vegetables in season. For a milder dish, replace some or all of the poblano or Anaheim pepper with additional bell peppers. This recipe works with chicken or firm fish, or leave them out entirely to create a vegan entrée. Serve with fresh avocado slices and lime on the side.
South of the Border Stir-Fry
2 Tbs. lime juice
¼ cup water
1½ tsp. cornstarch
½ tsp. chili powder or more to taste
1 Tbs. olive oil
½ lb. boneless, skinless chicken breast, cut into strips OR
½ lb. firm white fish cut into cubes
1 cup frozen or fresh corn kernels
½ cup diced green, red, or yellow bell pepper
½ cup diced poblano or Anaheim pepper
2 cups cooked black beans, rinsed and drained if canned
1/3 cup salsa
2 Tbs. minced cilantro
Combine lime juice, water, cornstarch, and chili powder and set aside. Heat oil in a wok or nonstick skillet over high heat, and add chicken or fish. Stir-fry until surface is opaque and chicken or fish is cooked through, 3 to 5 minutes. Add vegetables and stir-fry for 2 minutes. Add beans and salsa, mix well, and heat through. Add lime juice mixture and cook, stirring until thickened. Stir in cilantro, and serve over cooked rice or other grain.
Rosemary Fifield is a long-time Co-op member, foodie, and novelist. She was recently elected to the Co-op Board of Directors. She lives in Thetford, Vermont.