Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Pita bread rounds, split in half |
| \N \N | Vegetable oil for deep frying |
| 16 smalls | Potatoes, peeled and quartered |
| 2 \N | Carrots, peeled and cut into chunks |
| 2 \N | Green and 2 yellow zucchini, cut into chunks |
| ½ pounds | Snow peas, cut in 1 inch pieces |
| 1 tablespoon | Ground ginger |
| 4 tablespoons | Honey |
| 4 tablespoons | Orange juice |
| ¼ cup | Nuts, chopped |
| 4 tablespoons | Chives, chopped |
Heat the oil until hot enough to brown a cube of bread in 50 seconds. Fry the pita bread halves one at a time, pressing down with the bowl of a metal ladle to form a basket. Fry until golden and drain on paper towels. Keep warm in a low oven. Cook the vegetables separately until tender; the potatoes and carrots for 15 minutes, the zucchini for 10 minutes, and the snow peas for 2 minutes. Drain well. Mix the remaining ingredients with the vegetables and spoon into the warm pita baskets. Serve immediately.
Serves 8 Typed in MMFormat by cjhartlin@... Source: Holiday Mix N Match Meals. Nov. 99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 2, 1999