South Western Hash/Stir fry
1 Tbspminced garlic
1 1/2 cblack beans
1 1/2 cusing corn either, fried, creamed, grilled or smoked
2 cyellow squash
1 mediumgreen pepper minced
2 Tbspcanola oil
1 lbcubed pork tenderloin optional
1 lbcubed chicken breast optional
1 lbcubed turkey breast optional
3/4 ccorn meal yellow or white
2 tspfresh grated ginger optional
How to Make South Western Hash/Stir fry
- If short on time you can for a quicker method add all ingredients other then the meat and combine to blend equally.
Over a medium to medium high heat in a Large chicken fryer skillet add 4 Tbsp Canola Oil.
Add the minced Onions, Green Peppers, Garlic & Ginger. Cover with lid to help with the sweating process & allow veggies to steam more then fry.
Saute long enough to sweat them out 1/2 way done.
Add Corn, Black beans, Summer squash, Zucchini.
Easily stir all items together to ensure all is blended well.
Place lid over Fryer & allow all veggies to sweat together till consistency of a well steamed veggie consistency.
Make sure to stir every 5 minutes to insure no sticking as well as to make sure veggies do not over cook and mush up.
- In another skillet brown to just done the chicken, turkey, pork Or the sausage.
Add the meat of your choice, all meats are optional.
Or you can combine different meats or all meats.
Measure the meats according to measurements given to equally measure to the original recipe per meat type.
While there will be some moisture in the fryer add the corn meal and combine well. Mixture will become thickened, to a consistency or a hash.
If making as a hash, allow the corn meal to brown some for that delicious caramelized crisp taste. Make sure to NOT over brown it.
If you wish to make as a stir fry omit the corn meal. Do NOT allow to brown or over cook.