| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Usenet, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | t | Cumin, whole |
| 1 | T | Ginger, shredded |
| 1 | T | Green chili peppers |
| shredded | ||
| 1 | lb | Zucchini, cut into |
| long thin strips | ||
| about 1/8 x 3 inches | ||
| 1 | Tomato, ripe | |
| peeled seeded | ||
| and shredded | ||
| 1 1/2 | t | Lemon juice |
| Salt to taste | ||
| 1 | T | Coriander, fresh |
| chopped |
INSTRUCTIONS
Heat the oil in a large frying pan over high heat for 3 minutes. Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. Cook for 30 seconds, stirring frequently. Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the last 2 minutes of cooking. Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander. NOTES Zucchini with ginger and chili peppers -- This is a nice spicy vegetable dish. It goes well with fish, especially catfish. I've always used zucchini, though it works as well with carrots or cucumbers. You can serve it as an appetizer or as a side dish, hot or cold. The recipe is originally from _Travel & Leisure_ magazine. Yield: Serves 4-6. I've found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. Center slices without peel/skin fall apart. : Difficulty: easy. : Time: 10 minutes. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab AT&T Information Systems, Summit, NJ : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: <1mg
Sodium: 321.3mg
Potassium: 548.9mg
Carbohydrates: 8.6g
Fiber: 4.1g
Sugar: 3.9g
Protein: 4.5g