Wednesday, December 29, 2010

Stew of tomato, zucchini and yellow squash

Stew of tomato, zucchini and yellow squash

Yesterday's pot au feu was wonderful.Today's addition of vegetation in its left over stock was still good, but less exciting because of lack of change.

I want so stir fry style stew, in which the vegetables are softened by heat in its own juice instead of boiled.

Therefore, in comes this dish. It is so much more exciting than the plain boiled.



Serve 4
10 minutes

Ingredients:
2 table spoons of cooking oil,
4 tomatoes, chopped
2 zucchinis, chopped
2 yellow squash, chopped
Salt, pepper to taste
1 teaspoon of dried parsley leaf (or herb of your preference)



Cooking:
1. Heat 2 spoons of cooking oil in wok in medium high heat about half minute or till the oil hot,
2. Put vegetables and herbs
3. Cover and cook for 5 minutes,
4. Stir, and cook for another 2 minutes
5. Sprinkle salt and pepper to taste
6. Serve

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