Makes 4 servings. Difficulty
1 red bell pepper, cut into 1/2"x1" strips 2 ears of corn, remove corn from cobb 1/4 pound green beans, trimmed and cut into 1" pieces 1/2 cup cilantro, minced 1 ounce feta cheese 6 ounces gf spiral pasta 2 Tablespoons peanut oil 4 garlic cloves, minced 2 shallots, minced 3 ripe tomatoes, seeded and minced 1 dried chipotle pepper 1/3 cup orange juice 2 Tablespoons white wine vinegar 1 Tablespoon brown sugar 2 Tablespoons gf soy sauce 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon cinnamon Dash of allspice
Place 1/2 cup of water in microwave for 1 minute. Add dried choptle pepper to hot water. Cover with plastic wrap and let stand for 15 minutes.
In a medium bowl, combine bell pepper and corn; set aside. In a small bowl, combine garlic and shallots; set aside.
Remove chipotle from water and remove seeds and stem. Mince or process in a food processor.
Combine chipotle, orange juice, white wine vinegar, brown sugar, gf soy sauce, cornstarch, salt, cinnamon and allspice in a medium bowl. Set aside.
Cook pasta according to package directions.
Heat wok or large skillet over high heat. When hot, add peanut oil, heating until a whisp of smoke appears. Add garlic and shallots; stir-fry for 2 minutes. Add pasta and stir in tomato mixture; stir-fry for 1 minute. Stir in cilantro and adjust seasonings to taste with salt and freshly ground black pepper. Sprinkle with feta and serve immediately.
This pasta stir-fry is packed with a lot of flavors, so if you are looking for something to awaken your taste buds this is the dish to try.