Stir-fried Summer Vegetables With Coriander And
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | Seasonings, Side dish, Vegetables | 1 | Recipe |
INGREDIENTS
| 2 | t | Oil |
| 1 | c | Chopped zucchini |
| 1 | c | Chopped yellow squash |
| 1 1/4 | c | Cubed sweet red pepper |
| 1 | c | Cubed Spanish onion |
| 1/8 | c | Thinly sliced garlic |
| 2 | t | Ground coriander |
| 1/3 | c | Chopped fresh basil, OR… |
| 3/4 | t | Dried basil |
| 1/8 | c | Red wine vinegar |
INSTRUCTIONS
"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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 588.6mg
Potassium: 875.2mg
Carbohydrates: 26.7g
Fiber: 6.4g
Sugar: 13.8g
Protein: 5.5g