| 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.
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