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
It is quite possible to track the history of written cooking instructions back into the distant past, certainly as far as ancient Egypt, and potentially, even further back. Interesting though that is, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans around 25BC a man called Apicius assembled some documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also describes how the ancient cooks were skilled in the use of a good variety of spices, including some that we all recognise for example thyme, rue and asafoetida. During the next few hundred years, the powerful families of Europe competed to lay on the most exotic meals, and because of this the best chefs and their collection of recipes could command a high salary. However, it was during the 19th century that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down the recipes of their peers. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Aloha For Six_ Stir Fried Broccoli & Sweet recipe.
