Plaid vegetable saute
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | Onion, thinly sliced | |
| 1 | teaspoon | Granulated sugar |
| 1 | teaspoon | Cider vinegar |
| 1 | Each sweet red, yellow and green pepper, cut in strips | |
| 8 | ounces | Green beans, trimmed |
| 1 | Clove garlic, minced | |
| ½ | cup | Chicken stock |
| 3 | tablespoons | Worcestershire sauce |
| ½ | teaspoon | Pepper |
Directions
In nonstick wok or skillet, heat oil over medium heat; cook onion; stirring often, for 10 minutes or until very soft. Add sugar and vinegar; cook, stirring, for 1 minute. Increase heat to medium-high; cook sweet peppers for 5 minutes or until tender-crisp.
Stir in green beans, garlic, chicken stock and Worcestershire sauce; cover and cook, stirring occasionally, for 7 minutes. Uncover and boil for 1 minute longer or until liquid is evaporated. Stir in pepper. Makes 6 to 8 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living Magazine Dec. 98
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 18, 1998