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Full Online Book HomeLearning KitchenVegetables - Stir-fried Vegetable Medley
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Vegetables - Stir-fried Vegetable Medley Post by :David_C_H Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2413

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Vegetables - Stir-fried Vegetable Medley

2 medium carrots
1 medium onion
1/2 lb. large mushrooms
2 celery stalks
1 medium bunch broccoli
1/4 cup water
1/2 teaspoon sugar
1 1/4 teaspoons salt
1/4 cup salad oil

About 45 minutes before serving, cut each carrot in half, then lengthwise into matchstick-thin strips. Cut each celery stalk crosswise into 3 pieces, then lengthwise into matchstick-thin strips. Thinly slice onion. Cut broccoli into 2”x1/2” pieces. Cut mushrooms in quarters or cut in half if small.

In 5-quart Dutch oven or 12” skillet over high heat, in hot salad oil, cook carrots, celery, onion and broccoli, stirring quickly and frequently, about 3 to 4 minutes. Add mushrooms, water, salt and sugar; cover and cook 5 to 6 minutes. longer until vegetables are crisp-tender, stirring occasionally.

Makes 8 servings.
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2-3 Tablespoons olive oil 1 medium onion, sliced 2 garlic cloves, minced 1 large head escarole, torn in bite size pieces 1 (4 ounce) can mushrooms, drained 1 (15 1/2 ounce) can white northern beans salt and fresh ground pepper to taste Saute onions in oil until translucent and golden. Add escarole, garlic, salt and pepper, mushrooms and cook over low heat, covered until escarole has wilted. Add beans and heat through for one to two minutes more. Note: In place of escarole---try Swiss chard or spinach. If you are not watching your fat add extra virgin olive oil before you

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Lemon mayonnaise (recipe follow) 2 packages( 16 oz. each ) med. pasta shells 3 lbs. asparagus, blanched and cut into 4 inch pieces 2 lbs snap peas pods, blanched 16 medium green onions, sliced(1 c.) 2 med. yellow bell peppers, coarsely chopped (2 c.) Make lemon mayonnaise. Cook and drain pasta. Rinse with cold water, drain. Mix pasta and remaining ingredients in large bowl. Stir in Lemon Mayonnaise until mixed. Cover and refrigerate 1-2 hours or until chilled. Makes 24 servings. Lemon Mayonnaise: 2 c. mayonnaise or salad dressing 1 c. plain fat free yogurt 1/2 c. lemon juice 1/4 c.