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Recipe Name: Stir-fried Summer Vegetables With Coriander And Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

2 Teaspoon(s) Oil
1 Cup(s) Chopped zucchini
1 Cup(s) Chopped yellow squash
1 1/4 Cup(s) Cubed sweet red pepper
1 Cup(s) Cubed Spanish onion
1/8 Cup(s) Thinly sliced garlic
2 Teaspoon(s) Ground coriander
1/3 Cup(s) Chopped fresh basil, OR...
3/4 Teaspoon(s) Dried basil
1/8 Cup(s) Red wine vinegar
"This dish is an excellent accompaniment to chicken or fish." 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. Source: Mrs. Dana
E. Pascale, Chambersburg, Pennsylvania * The Herb Companion,
August/September 1993 * Typed for you by Karen Mintzias From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 207
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 588.6mg
Potassium: 875.2mg
Carbohydrates: 26.7g
Fiber: 6.4g
Sugar: 13.8g
Protein: 5.5g

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