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Central coast stir-fry vegetables
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| Artist: |
_ |
| Categories: |
Stir-fry, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | JUDI M. PHELPS | | 1/4
| cup | Carrots | | 1/4
| cup | Celery | | 1/4
| cup | Yellow crooked neck squash | | 1/4
| cup | Zucchini | | 1/4
| cup | Brocoli | | 1/4
| cup | Cauliflower | | 2
| tbsp | Oil | | 3
| large | Cloves garlic, minced | | 1/2
| tsp | Salt, optional | | 1/4
| tsp | Pepper | | | Pn Red chili pepper | | 1/4
| tsp | Basil | | 1/4
| tsp | Oregano | | 1/4
| cup | Dry white wine | | 1
| tbsp | Fresh parsley, chopped | | 1/4
| | Lemon |
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Procedures:
| 1 | Cut carrots, celery, squash, and zucchini into ?x 2-inch pieces. | | 2 | Break broccoli and cauliflower into small pieces. | | 3 | Heat oil until almost smoking. | | 4 | Add vegetables; stir to coat with oil. | | 5 | Add garlic, salt, peppers, basil and oregano. | | 6 | Simmer 1 minute. | | 7 | Add wine and simmer 2 minutes or u;ntil vegetables are cooked al dente. | | 8 | Add parsley and squeeze in juice of lemon and serve immediately. |
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