Kitchen Table: Stir-Fried Summer Vegetables with Coriander and Basil


| August/September 1993



This dish is an excellent accompaniment to chicken or fish.

• 2 teaspoons oil
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1 1/4 cups cubed sweet red pepper
• 1 cup cubed Spanish onion
• 1/8 cup thinly sliced garlic
• 2 teaspoons ground coriander
• 1/3 cup chopped fresh basil, or
• 3/4 teaspoon dried
• 1/8 cup red wine vinegar

Heat a nonstick pan and add the oil. Add the zucchini and stir-fry 2 ­minutes. Add the yellow squash and stir-fry 1 minute. Add the red pepper and stir-fry 45 seconds. Add the onion and stir-fry 15 seconds. Add the garlic and stir-fry 15 seconds. Add the ­coriander and basil with the vinegar and stir-fry until the vinegar fumes have evaporated, approximately 10 seconds. Total cooking time should be no longer than 8 minutes. Remove the pan from the heat and serve.

--Mrs. Dana E. Pascale Chambersburg, Pennsylvania

For more recipes from Kitchen Table, click here.





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