1 spanish onion
2 tbsp vegetable oil
1 tsp granulated sugar
1 tsp salt
1 tsp red wine vinegar
3 small garlic cloves, fine chopped
6 cup broccoli florets and sliced stalks
2 sweet red peppers, sliced
1/2 tsp pepper
1/2 cup vegetable stock or water
Directions
This recipe attempts to duplicate, as closely as possible, the taste
of the famous Hawaiian Maui onion.
Cut onion in half lengthwise; cut crosswise into 1/2-inch thick
slices. In wok or large skillet, heat oil over medium-low heat; cook
onion, sugar, 1/2 ts of the salt, the vinegar and garlic. Cover and
stir occasionally, for about 20 minutes or until translucent but not
browned. Remove from pan and set aside.
Recipe can be prepared to this point and refrigerated in airtight
container for up to 8 hours.
Increase heat to high. Add broccoli, red pepper, pepper and remaining
salt to pan; toss to combine. Add stock; returning onions to pan.
Cover and cook, stirring occasionally for 5 minutes or until broccoli
is tender-crisp.
Per serving: 100 calories, 3 g protein, 5 g fat, 12 g carbohydrate
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden
Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And
Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha
For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And
Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha
For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Aloha For Six: Stir-Fried Broccoli & Sweet Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Hawaiian; Vegetable
The History of Recipes
Written recipes as an idea can be tracked way back into ancient history, certainly as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, generally, these early records were just basic hieroglyphic or cunieform instructions for meal preparation.
Progressing into Roman times 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and dill. Over the succeeding few centuries, the rich families of Europe competed to lay on the most extravagent banquests, and as a result cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Aloha For Six_ Stir Fried Broccoli & Sweet recipe.
