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* 1/4 teaspoon ground white pepper |
* 1/4 teaspoon ground white pepper |
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===Directions=== |
===Directions=== |
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− | Season veal with salt and white pepper; brown in oil in large skillet over high heat |
+ | #Season veal with salt and white pepper; brown in oil in large skillet over high heat. |
+ | #Stir in red pepper, mushrooms, zucchini, squash, pine nuts, garlic and basil; stir-fry 3 to 4 minutes or until vegetables are tender crisp. |
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+ | #Serve with hot rice. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:34, 7 May 2006
Description
Makes 4 servings.
Ingredients
- 3/4 pound boneless veal, cut into strips
- 3/4 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon olive oil
- 1 cup red pepper strips
- 1/2 cup sliced fresh mushrooms
- 1/2 cup zucchini strips
- 1/2 cup yellow squash strips
- 2 tablespoons pine nuts, toasted
- 1 clove garlic, minced
- 1 teaspoon chopped fresh basil leaves
- 2 cups hot cooked rice
- 3 cups hot cooked rice
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
- 3 cups hot cooked rice
- grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
Directions
- Season veal with salt and white pepper; brown in oil in large skillet over high heat.
- Stir in red pepper, mushrooms, zucchini, squash, pine nuts, garlic and basil; stir-fry 3 to 4 minutes or until vegetables are tender crisp.
- Serve with hot rice.