Mojo Stir Fry

Mojo Stir Fry
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 4 servings

Cuban in origin, I have adapted this sauce to be used in combination with your favorite meat and vegetable combinations. You can make a large batch of this sauce and whip up a market basket stir fry, using the best fresh local seasonal ingredients.

Sauce:
2 cloves garlic, minced
3 limes, juiced
2 oranges, zested and juiced
1 tsp chili garlic paste
2 tbsp Maggi seasoning, or Kitchen Bouquet
1/2 cup water
3 tbsp molasses
1 1/2 tsp salt, or to taste
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked spanish paprika
1/2 tsp black pepper
1 tbsp cornstarch

Stirfry:
2 tbsp olive oil
1 lb beef, pork, chicken, or shrimp, sliced thin
1 lb vegetables- onions, peppers, zucchini, etc
2 cloves garlic, minced
1 tsp chili powder
salt and pepper to taste
2 tbsp cilantro, minced
2 tbsp parsley, minced

Mix all sauce ingredients in a quart-size mason jar with lid. Can be stored in refrigerator for up to one month.
Prepare meat and vegetables. Heat a wok until very hot. Add half the oil, fry meat, remove from pan when browned. Add remaining oil. Reheat pan, add garlic and vegetables. Stir fry a few minutes, then add chili powder. When vegetables are tender and crisp, add meat. Shake up sauce and pur in enough to coat the meat and vegetables. Heat to thicken, serve with rice, cuban flat bread, and hot sauce.

Dan's note: very good. I might go a little easier on the orange juice in the sauce- it gets a little thin and citrusy.