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 possible to track the history of written recipes back into distant history, in fact as far as ancient Egypt, and maybe even further. In practice though, mostly, these old cookbooks were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe in existence, according to food historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later, we have a couple of books which date from the 1300s - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of the time. For the decades that followed, the wealthy families of Europe strove to lay on the most exotic meals, and as a consequence, chefs and their recipes could command a high salary. However, it was during the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books were starting to become popular mostly due to more people being able to read, leisure time and having more money to spend. The arrival of television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Aloha For Six_ Stir Fried Broccoli & Sweet recipe.
