|2 tablespoons||Vegetable oil|
|1 teaspoon||Granulated sugar|
|1 teaspoon||Red wine vinegar|
|3 smalls||Garlic cloves, fine chopped|
|6 cups||Broccoli florets and sliced stalks|
|2||Sweet red peppers, sliced|
|½ cup||Vegetable stock or water|
This recipe attempts to duplicate, as closely as possible, the taste of the famous Hawaiian Maui onion.
Cut onion in half lengthwise; cut crosswise into ½-inch thick slices. In wok or large skillet, heat oil over medium-low heat; cook onion, sugar, ½ ts of the salt, the vinegar and garlic. Cover and stir occasionally, for about 20 minutes or until translucent but not browned. Remove from pan and set aside.
Recipe can be prepared to this point and refrigerated in airtight container for up to 8 hours.
Increase heat to high. Add broccoli, red pepper, pepper and remaining salt to pan; toss to combine. Add stock; returning onions to pan.
Cover and cook, stirring occasionally for 5 minutes or until broccoli is tender-crisp.
Per serving: 100 calories, 3 g protein, 5 g fat, 12 g carbohydrate Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby [-=PAM=-] PA_Meadows@...
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