Simpson’s Zucchini and Tomato Stir Fry

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SIMPSON’S ZUCCHINI  AND  TOMATO  STIR-FRY

ZUCCHINI AND TOMATO STIR-FRY

Ingredients:

  • 2 tbsp. vegetable oil
  • 2 med. onions, sliced
  • 4 med. zucchini, sliced
  • 2 lg. tomatoes, cut into wedges
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions:

Pour oil into wok or large skillet.  Stir-fry over high heat (350 degrees) for 6 to 8 minutes.  Cover, reduce heat and simmer 5 minutes.

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Simpson’s Vegetable Medley Stir Fry

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SIMPSON’S VEGETABLE  MEDLEY  STIR-FRY

Ingredients:

  1. 3 tbsp. vegetable oil

    VEGETABLE MEDLEY STIR-FRY

  2. 1 sm. head cabbage, coarsely shredded
  3. 1 med. red onion, sliced
  4. 1 lg. carrot, cut diagonally into thin slices
  5. 2 med. tomatoes, cut into wedges
  6. 1 tbsp. dill weed
  7. 1/4 tsp. salt
  8. 1/4 tsp. cracked black pepper

Directions:

Pour oil around top of a preheated wok or large skillet.  Allow to heat at medium-high (325 degrees) for 2 minutes.  Add cabbage, onion and carrots.  Stir-fry for 4 minutes.  Add remaining ingredients and stir-fry 1 to 2 minutes.  Yield:  6 to 8 servings.