| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | Green peppers | |
| 1 | sm | Head lettuce |
| 1 | Cucumber | |
| 1 | Zucchini | |
| 2 | Tomatoes | |
| 1 | Clove garlic (up to) | |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Seed and dice green peppers. Separate lettuce leaves. Peel and dice cucumber, zucchini and tomatoes. Crush garlic. 2. Heat oil. Add salt, then garlic, and stir-fry a few times. Add green pepper; stir-fry 1 minute. 3. Add cucumber and zucchini and stir-fry 1 minute more. Add tomatoes and lettuce; gently stir-fry another 1/2 minute. 4. Cover and cook 2 minutes more over medium heat. Serve at once. NOTE: These vegetables need no stock; they will cook in their own liquids. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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