| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Low-fat, Vegetables, Low-cal |
3 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; minced |
| 1 |
lg |
Onion; coarsely chopped |
|
|
Water or broth for sauteeing |
| 1 |
lg |
Green pepper; coarsely chopped |
| 1 |
md |
Red pepper; coarsely chopped |
| 1 |
lg |
Portabello mushroom; or a few shitake |
| 2 |
tb |
Tomato paste |
| 1 |
|
Te soy sauce |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
Slice the mushrooms into 2" long by 1/2 wide by 1/8 inch thick pieces In a
large non-stick skillet over medium high heat, saute the minced garlic and
onion in broth or water until onions are translucent. Add the red and green
bell peppers and mushroom slices and cook for about 5-10 minutes, or until
mushrooms release their liquid and acquire a "meaty" texture. Add the
remaining ingredients and mix well. Serve over hot rice. Serves 2-4.
Recipe by: Net
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98
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