| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| Broccoli | ||
| Cauliflower | ||
| Red and green bell peppers | ||
| Hot green peppers | ||
| Onions | ||
| Garlic | ||
| [insert other favorite vegetables here]; all chopped bite-size | ||
| 2 | tb | Soy sauce |
| 1 | ts | Cumin |
| 1 | ts | Oregano |
| 1 | ts | Crushed garlic or garlic powder |
| 1 | ts | Fresh ground black pepper |
| 1 | tb | Water |
INSTRUCTIONS
MARINADE Mix the soy sauce, cumin, oregano and crushed/powdered garlic and marinate all vegetables in it for a few minutes. In the meantime, heat a wok or iron skillet (it makes a big difference to me if it's iron) so water boils away instantly. If you wish, coat the surface with a little oil, but I rarely find this necessary (you'll notice there's no oil in the marinade... fewer calories). Toss in the vegetables with a tbspn water, shake the pan, and cover for a few minutes, until the broccoli is bright green. Stir the vegetables -- I like to get them a little burned on the fringes. Add black pepper just before you remove the skillet from heat. The important thing is to prevent the veggies from becoming too tender -- crispness is essential. Wrap in tortillas and add anything else -- salsa(!), guacamole, cheese or sour cream if desired. They takes ten minutes to make and I usually eat way too many of them. :-) AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”