Vegetable Medley

Name: Vegetable Medley
Ingredients: 1/4 c. corn oil; 1 1/2 c. onion, thinly sliced; 3/4 lb. zucchini, thinly sliced; 3/4 c. carrots, peeled and thinly sliced; 1/2 lb. fresh green beans, cut into 1-inch pieces; 1/2 lb. fresh sweet peas; 1/2 c. water; 3 Tbsp. dried currants; 3/4 tsp. salt; 2 tsp. curry powder; 1 1/2 Tbsp. soy sauce; 2 c. hot cooked brown rice; 1/4 c. toasted sesame seed; cubed tofu (optional)

14 ingredients

12 steps

Ingredients

1/4 c. corn oil
1 1/2 c. onion, thinly sliced
3/4 lb. zucchini, thinly sliced
3/4 c. carrots, peeled and thinly sliced
1/2 lb. fresh green beans, cut into 1-inch pieces
1/2 lb. fresh sweet peas
1/2 c. water
3 Tbsp. dried currants
3/4 tsp. salt
2 tsp. curry powder
1 1/2 Tbsp. soy sauce
2 c. hot cooked brown rice
1/4 c. toasted sesame seed
cubed tofu (optional)

Directions

1

Heat 2 tablespoons oil in wok over moderately high heat.
2

Add onion and zucchini.
3

Stirring frequently, cook until onion is lightly browned, about 5 minutes.
4

Remove vegetables with slotted spoon and set aside.
5

Add remaining oil to wok along with carrots, peas and beans.
6

Cook 5 more minutes, stirring frequently.
7

Reduce heat to moderate.
8

Add water, currants, salt, curry powder and soy sauce.
9

Cover, stirring occasionally, and continue cooking until beans are crispy and tender, about 15 minutes.
10

Stir in onion and zucchini that had been set aside.
11

Cover and cook 5 minutes more. Serve over brown rice and sprinkle with sesame seed.
12

Makes 4 servings.