STIR CRAZY-Mexican Marinata

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* Exported from MasterCook *

 

Mexican Marinata

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories : Vibrant Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 medium onion -- chopped

2 large cloves garlic -- minced

1 jalapeno or other hot chile -- seeded and minced, or to

taste

1 medium carrot -- halved lengthwise, then sliced on a diagonal

1 medium red bell pepper -- sliced thin

1/2 cup peeled jicama or kohlrabi -- cut into thin strips

2 cups small cauliflower florets

1 cup green beans -- cut 1 1/2 to 2 inches long on a diagonal

1 small green or golden zucchini -- halved lengthwise, then

sliced on a diagonal (1-2)

freshly ground black pepper to taste

1/2 teaspoon salt -- plus more to taste

1/4 cup vegetable stock as needed for steaming -- (1/4-1/2)

1 tablespoon minced fresh marjoram -- or 1 1/2 teaspoons dried

1 tablespoon fresh lime juice

1/4 cup toasted pumpkin seeds -- (optional, see note)

 

Set a wok over high heat. Pour the oil around the rim and swirl it in the pan to

coat the sides. Add the onion and stir-fry for

about 2 minutes, until translucent. Add the garlic, chile, and carrot and

continue to stir-fry for several minutes, gradually

adding the bell pepper, jicama, cauliflower, green beans, and zucchini. Grind

in black pepper and add 1/2 teaspoon salt and 1/4

cup stock.

 

Bring the stock to a simmer, cover the wok, and reduce the heat to medium.

Steam for several minutes, adding more stock a

tablespoon at a time if needed and stirring occasionally, until the vegetabkes

are crisp-tender. Remove from the heat.

 

Stir in the marjoram and lime juice. Taste and add more salt as necessary.

Garnish with the pumpkin seeds if desired.

 

Calories: 99

Total fat: 3 g

Protein: 2 g

Carbohydrates: 14 g

Cholesterol: 0 g

Sodium: 347

 

Description:

" This colorful, crisp stir-fry brings to mind the piquant pickled

vegetables often served at the most authentic Mexican restaurants. "

Source:

" Stir Crazy! "

S(Scanned by):

" KETS on 06 March 2001 "

Copyright:

" 1998 "

 

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NOTES : To toast pumpkin seeds, place them in a dry wok or heavy-bottomed

skillet over low to medium heat. Roast the seeds for

several minutes, stirring or shaking the pan often to prevent burning, until

they begin popping and are lightly browned and toasty

tasting.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0