This is a highly colorful vegetable dish, mild in flavor. Will dress up the color of any otherwise bland looking meal. A gourmet restaurant could hardly do better.
Yield: About 5 CUP
Cook Time: About 10 minutes
Tip: In step 4, the water added first creates steam that protects the oil from the air causing oxidation and keeps the temperature down to 212° protecting the oil against heat destruction. This is more important if a highly polyunsaturated oil is used such as safflower or corn oil, than with olive or coconut oil or ghee.
Tip: Serve these vegetables with salsa for extra zap!
This dish is rich in vitamins A and C.
|||1 CUP||80||+2 g (8%)||5 g (54%)||8 g (38%)||2 g|
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