Stir-fried summer vegetables with coriander and basil
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Oil |
| 1 | cup | Chopped zucchini |
| 1 | cup | Chopped yellow squash |
| 1¼ | cup | Cubed sweet red pepper |
| 1 | cup | Cubed Spanish onion |
| ⅛ | cup | Thinly sliced garlic |
| 2 | teaspoons | Ground coriander |
| ⅓ | cup | Chopped fresh basil; OR... Dried basil |
| ⅛ | 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