Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 2 \N | Garlic cloves; crushed |
| 2 smalls | Zucchini; sliced thin |
| 10 ounces | Frozen Italian green beans - (1 pkg); thawed and drained |
| 1 tablespoon | Tomato paste |
| ¼ cup | Beef stock; fresh or canned |
| ⅛ cup | Tawny port wine |
| 1 teaspoon | Oregano |
| 1 medium | Onion; sliced |
| ½ cup | Cherry tomatoes; cut in half and |
| \N \N | Drained for 1/2 hour |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Salt; to taste |
Heat a wok and add the olive oil and garlic. Add the zucchini and the beans, carefully drained and dried with paper towels. Toss in the oil for 5 minutes. Mix together the tomato paste, beef stock and port wine. Add, along with the oregano, onion and tomatoes. Add salt and pepper to taste and cover the pan. cook for 3 more minutes and serve.
Comments: The North Beach area of San Francisco is as Italian as you can get in this country. I love the place and the food. Chinatown and "Little City" are back to back, so there is a bit of sharing in the cooking techniques. This dish was suggested by Mary Etta Moose of the Washington Square Bar and Grill.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.