zucchini rice bowl -x-

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zucchini with garlic and candied walnuts

 

xc: veg, elf

 

 

* Exported from MasterCook *

 

Zucchini Coins with Garlic and Candied Walnuts

 

Recipe By :Carpenter and Sandison

Serving Size : 4 Preparation Time :0:00

Categories : Zucchini and Squash

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small yellow zucchini

3 small green zucchini

3 whole green onions

2 teaspoons cooking oil -- may be tripled

4 cloves garlic -- finely minced

1/4 cup Candied Walnuts (Carpenter)

**HOT WOK SAUCE**

1/4 cup rice wine or dry sherry

3 tablespoons tomato sauce

2 tablespoons soy sauce

1 teaspoon dark sesame oil

2 teaspoons cornstarch

1/4 teaspoon finely ground black pepper

**ACCOMPANIMENTS**

4 cups cooked rice

soy sauce -- as condiment

 

Cut off and discard the zucchini ends. Using a small knife, cut three long

equally spaced notches down the length of each zucchini. Slice the zucchini into

1/4-inch wide pinwheels (to make about 4 cups). Cut the green onion on a

diagonal into 1-inch pieces. Place the vegetables together in a bowl and

refrigerate.

 

In a small container, set aside the cooking oil. In another small containers,

set aside the minced garlic. In another bowl, measure the candied walnuts and

set aside. In a small bowl, combine the Hot Wok Sauce Ingredients and set aside.

 

Place a wok over the highest heat. When the wok becomes very hot, add the

cooking oil to the center. Roll the oil around the wok and when the oil gives

off just a wisp of smoke, add the garlic. Stir-fry the garlic, and as soon as it

turn white, about 5 seconds, add the vegetables.

 

Stir and toss the vegetables until the zucchini brighten, about 3 minutes. Stir

the sauce and then pour it into the wok. Stir and toss until the vegetables are

glazed with the sauce, about 1 minute. Taste and adjust the seasonings. Add the

nuts, and stir to coat the nuts.

 

Serve immediately. Serve over rice. May also be served on heated dinner plates

with rice and a simple lettuce salad along side.

 

Calories: 403, 8g fat, (19% cff), 5g fiber.

 

Description:

" Vegetarian Rice Bowl served as main dishes; or side dishes "

Cuisine:

" Vegetarian "

Source:

" Hot Wok "

Copyright:

" 1995 Hugh Carpenter and Teri Sandison (Ten Speed), Hot Wok. "

 

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Per serving: 403 Calories (kcal); 8g Total Fat; (19% calories from fat); 11g

Protein; 69g Carbohydrate; 0mg Cholesterol; 608mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : If you cut shallow notches down the length of each zucchini before

slicing it crosswise into thin coins, the dish is more attractive, and the

notches, which trap the sauce, give the zucchini a more intense flavor. The

sweet crunch of the candied walnuts adds a great texture and flavor contrast.

Nutr. Assoc. : 5663 5663 0 0 0 0 0 4734 0 0 0 0 3622 0 0 0

 

 

* Exported from MasterCook *

 

Candied Walnuts (Carpenter)

 

Recipe By :Carpenter and Sandison

Serving Size : 16 Preparation Time :0:00

Categories : Condiments Nuts

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound walnut halves

2 tablespoons honey

2 tablespoons sugar -- or less

2 tablespoons water

1/8 teaspoon salt

non-stick cooking spray

 

Oven: preheated to 350F

 

Line a baking sheet with foil and spray the foil with nonstick cooking spray.

Place the walnuts in a small saucepan. Cover the nuts with hot water, place the

saucepan over high heat, and boil the walnuts for 5 minutes, immediately

transfer the walnuts to a colander to drain.

In a 2 quart saucepan, add the honey, sugar, water and salt. Bring this to a

boil over medium heat, then add the walnuts. Stir the nuts until the mixture

becomes dry, about 4 minutes.

 

Spread the nuts in an even layer on the baking sheet, and place the baking sheet

in the preheated oven. Cook the nuts until they turn a light mahogany color,

about 12 minutes. During the roasting, turn the nuts over every 5 minutes. When

the nuts become mahogany colored, remove the baking sheet from the oven and as

the nuts cool, break them apart into individual pieces (careful not to break

halves) with your fingers. Store in an air tight container for 1 day at room

temperature or freeze indefinitely.

 

Source:

" Hot Wok "

Copyright:

" 1995 Hugh Carpenter and Teri Sandison (Ten Speed), Hot Wok. "

Yield:

" 2 cups "

 

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Per serving: 100 Calories (kcal); 8g Total Fat; (66% calories from fat); 3g

Protein; 5g Carbohydrate; 0mg Cholesterol; 17mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

 

NOTES : Candied nuts can be made months ahead and stored in the freezer. Make

spicy candied walnuts by adding a sprinkling of curry, garam masala, chili

powder, or hot pepper sauce. The nuts are boiled briefly before roasting.

Walnuts have a high fat content, most of it unsaturated.

Nutr. Assoc. : 5471 0 0 0 0 -9313

 

 

 

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