Vegetables North Beach

Categories: Frugal03
Yield: 5 servings

3 tb Olive oil
2 Garlic cloves; crushed
2 sm Zucchini; sliced thin
10 oz Frozen Italian green beans -
-(1 pkg); thawed and drained
1 tb Tomato paste
1/4 c Beef stock; fresh or canned
1/8 c Tawny port wine
1 ts Oregano
1 md Onion; sliced
1/2 c Cherry tomatoes; cut in half
-and
Drained for 1/2 hour
Freshly-ground black pepper;
-to taste
Salt; to taste

Heat a wok and add the olive oil and garlic. Add the zucchini and the
beans, carefully drained and dried with paper towels. Toss in the oil for 5
minutes. Mix together the tomato paste, beef stock and port wine. Add,
along with the oregano, onion and tomatoes. Add salt and pepper to taste
and cover the pan. cook for 3 more minutes and serve.

Comments: The North Beach area of San Francisco is as Italian as you can
get in this country. I love the place and the food. Chinatown and "Little
City" are back to back, so there is a bit of sharing in the cooking
techniques. This dish was suggested by Mary Etta Moose of the Washington
Square Bar and Grill.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-28-1994

Recipe by: Jeff Smith

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