Thursday, December 23, 2010

Stew of tomato, celery, zucchini, yellow squash and cauliflower

Stew of tomato, celery, zucchini, yellow squash and cauliflower




Serve 4 to 6,
10 minutes
(3 minutes for cleaning and cutting, 5 – 7 minutes for cooking)

Ingredients:
2 table spoons of cooking oil,
2 tomatoes, medium size, chopped
1 zucchini, chopped
1 yellow squash, chopped
¼ of a cauliflower, broken to chunky pieces
2 branches of celery, chopped
Salt, pepper to taste
One cup of water (preferable stock)


Cooking:
1. Heat 2 spoons of cooking oil in wok in medium high heat about half minute or till the oil hot,
2. Put in tomato, celery, cook for1 minutes
3. Put in zucchini, yellow squash and cauliflower
4. Cover and let cook in for 5 minutes
5. Add one cup of water, stir and cook for another 5 minutes
6. Sprinkle salt and pepper to taste
7. Serve

Tip: Substitute water with stock, either veggie or non-veggie, can enhance the flavor,
Add some herbs such as parsley or basil gives the dish a more distinguished taste.

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