Stir-fried Summer Vegetables With Coriander And Basil Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
2 tsp: Oil,
1/8 cup: Thinly sliced garlic,
1 cup: Chopped zucchini,
2 tsp: Ground coriander,
1 cup: Chopped yellow squash,
1/3 cup: Chopped fresh basil, OR...
1 1/4 cup: Cubed sweet red pepper,
3/4 tsp: -Dried basil,
1 cup: Cubed Spanish onion,
1/8 cup: Red wine vinegar,
Directions:
"This dish is an excellent accompaniment to chicken or fish."
Heat a nonstick pan and add the oil. Add the zucchini and stir-fry 2
minutes. Add the yellow squash and stir-fry 1 minute. Add the red
pepper and stir-fry 45 seconds. Add the onion and stir-fry 15
seconds. Add the garlic and stir-fry 15 seconds. Add the coriander
and basil with the vinegar and stir-fry until the vinegar fumes have
evaporated, approximately 10 seconds. Total cooking time should be
no longer than 8 minutes. Remove the pan from the heat and serve.
* Source: Mrs. Dana E. Pascale, Chambersburg, Pennsylvania * The Herb
Companion, August/September 1993 * Typed for you by Karen Mintzias
Source from luhu.jp
Heat a nonstick pan and add the oil. Add the zucchini and stir-fry 2
minutes. Add the yellow squash and stir-fry 1 minute. Add the red
pepper and stir-fry 45 seconds. Add the onion and stir-fry 15
seconds. Add the garlic and stir-fry 15 seconds. Add the coriander
and basil with the vinegar and stir-fry until the vinegar fumes have
evaporated, approximately 10 seconds. Total cooking time should be
no longer than 8 minutes. Remove the pan from the heat and serve.
* Source: Mrs. Dana E. Pascale, Chambersburg, Pennsylvania * The Herb
Companion, August/September 1993 * Typed for you by Karen Mintzias
Source from luhu.jp