Mexican Mandarin Stirfry (July 25, 2001)
Therese and Dan Taylor are two of our favourite people in the world!
Creators and owners of the Dan T's Inferno line of sauces, this
talented young couple somehow juggle their internationally growing
company with three young children and a passion for travel. It almost
goes without saying that they love food and wine and, perhaps even
more, love to share it with friends.
The Mexican stirfry recipe is flavoured with one of their newer
products in the Dan T line, Mexicana Mandarin Sauce. We loved this
dish too – it's quick, easy and colourful. You can serve it
to guests on the deck or to your famished but picky kids. Better
make a double batch, you'll be serving seconds of this one!
Mexican Mandarin Stirfry
Tasty, healthy and hearty! For a more formal meal, serve
on a bed of rice with a side of chilled cole slaw.
Recipe by Therese Taylor.
Photos by Dan Taylor.
2 Tbs. cooking oil, divided (30 mL)
1 small cooking onion, chopped
2 cups sweet red and yellow peppers, sliced (500 mL)
3 cloves garlic, minced
zest of 1 lime
1 Tbs. soy sauce (15 mL)
1/3 cup cilantro, chopped (75 mL)
1 lb. boneless chicken or pork, cut into finger-sized strips (500 g)
1/3 cup Dan T's Mexicana Mandarin Sauce (75 mL)
or sweet red chili sauce
4 large flour tortillas
an off-dry white such as Vouvray Demi-Sec or a Riesling Kabinett.
Also worth trying: a White Zinfandel or other California blush.
In a wok or frying pan, stir-fry onion, peppers and garlic in 1
Tbs. (15 mL) oil for 3 minutes, or till tender-crisp. Remove
to plate. Stir fry meat in 1 Tbs. oil, soy sauce and zest for 3
minutes, or until white and cooked through. Add Mexicana Mandarin,
veggies and cilantro, stir together and heat through. Serve on rice
or wrap in tortillas.
Have you tried the Taylors' Medusa's
Shrimp and Feta? You're in for a treat!
Happily tested by Helen Hatton and Ron Morris.