Vegetable Recipes

Asparagus with mushrooms and fresh coriander
1 lb. fresh asparagus
2 tablespoons butter
2 cups mushrooms, sliced
2 tablespoons shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons fresh coriander, chopped
        Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
        Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut
        asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying
        pan.  Add mushrooms and cook over high heat, tossing and shaking, until
        mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing
    for about 1 minute.  Add shallots, salt and pepper. Sprinkle with
    coriander.  Cook for 30 seconds.

Broccoli Delight
2 onions chopped
1/3 cup butter
2 cups rice, cooked
1/2 cup cheddar cheese, grated
1 cup mushroom soup
2 lbs. broccoli, chopped
Saute onions in butter and add the remaining ingredients.  Pour into a
two quart greased casserole dish.  Bake uncovered for 40 - 45 minutes
at 350 degrees.

Easy carrots au gratin
1 tablespoon butter
3 cups carrots, sliced
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/2 lb. cheese (processed)
        Slice the carrots and saute in about 1 T butter over   low heat for 5-10 minutes,
 until cooked to taste.      Make a roux with the butter and flour.
        Add the milk   (warmed) and cook until thick. Add cheese and cook   until cheese
 is melted. Mix in the cooked carrots.      Place in greased casserole
    and sprinkle with buttered   bread crumbs.  Bake at 350 degrees F. for 15-20
   minutes or until brown.

Stir-fried eggplant
2 tablespoons sesame oil
6 szechuan peppers
1 large eggplant cubed
2 garlic cloves, crushed or minced
    In a wok heat the oil, then toss in the Szechuan   peppers.  After about 30
    seconds (long enough for the   scent to be released) toss in the cubed eggplant
 and   the garlic. Stir-fry over moderately high heat until   the eggplant
 is tender (about 10 minutes.) Remove the   peppers before serving.

Zucchini shreds with ginger
2 tablespoons vegetable oil
1 teaspoon whole cumin
1 tablespoon shredded ginger
1 tablespoon green chillis, shredded
1 lb. zucchini, cut into long strips
1 medium tomato, peeled, seeded and chopped
1 1/2 teaspoons fresh lemon juice
1 tablespoon fresh coriander, chopped
salt to taste
        Heat the oil in a large frying pan over high heat for   3 minutes.  Add the
        cumin, let the oil darken slightly   (about 10 seconds) and add ginger and
        chili.  Cook for   30 seconds, stirring frequently.      Add the zucchini and
         stir-fry for 3-4 minutes.  Add   tomato during the last         2    minutes
        of cooking.      Turn off the heat.  Sprinkle lemon juice and salt to
        taste, mix, transfer to a serving plate and garnish   with coriander.