Vegetables north beach

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@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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