Oriental Vegetables Kabuki Recipe
Ingredients
| Mushrooms | 1/2 pound, sliced | |
| White onions | 1/2 pound | |
| Squash zucchini | 1/2 pound | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| 2 or 3 tablespoons soy sauce | ||
| Shrimp | 1/2 pound, deveined | |
Directions
Wipe mushrooms with a damp cloth.
If they are very dirty, rinse in a colander under cold running water.
Dry thoroughly on paper towels.
Slice fine, lengthwise.
Peel onions and slice into fine rings.
Wash zucchini and cut into very narrow strips, lengthwise.
In a large skillet, heat the olive oil over medium heat and toss in the vegetables.
Using a pancake turner, constantly toss the mixture.
Add salt, pepper and sugar and continue cooking for 15 minutes.
Add soy sauce and cook 5 minutes longer.
Serves 4.
Serve alone as a vegetable or over cooked rice for a main dish.
For a fancier entree, add 1/2 pound cleaned, deveined shrimp during the last 5 minutes of cooking.
If they are very dirty, rinse in a colander under cold running water.
Dry thoroughly on paper towels.
Slice fine, lengthwise.
Peel onions and slice into fine rings.
Wash zucchini and cut into very narrow strips, lengthwise.
In a large skillet, heat the olive oil over medium heat and toss in the vegetables.
Using a pancake turner, constantly toss the mixture.
Add salt, pepper and sugar and continue cooking for 15 minutes.
Add soy sauce and cook 5 minutes longer.
Serves 4.
Serve alone as a vegetable or over cooked rice for a main dish.
For a fancier entree, add 1/2 pound cleaned, deveined shrimp during the last 5 minutes of cooking.
Chef
