Curried Meat with Zucchini (4)
2 1/2 Tbsp. butter
1 chopped onion
1 green bell pepper, thinly sliced
1 clove mashed garlic
3-4 zucchini, sliced
1 c. chicken stock
2 Tbsp. soy sauce
2 tsp. dry mustard
1/3-1/2 c. apricot preserves
1-2 tsp. curry powder
1 Tbsp. cornstarch mixed with 2 Tbsp. water
3 c. cubed cooked meat
1 sliced avocado
Sauté first 4 in a large skillet until glossy. Stir in zucchini. Sauté 5 min. Stir in next 5. Stir in cornstarch mixture until thickened. Add mat and heat through. Add avocado and serve.
Source: Lois M. Burrows & Laura G. Myers, “Too Many Tomatoes, Squash, Beans and Other Good Things: Cook Book for When Your Garden Explodes,” 1977
2 1/2 Tbsp. butter
1 chopped onion
1 green bell pepper, thinly sliced
1 clove mashed garlic
3-4 zucchini, sliced
1 c. chicken stock
2 Tbsp. soy sauce
2 tsp. dry mustard
1/3-1/2 c. apricot preserves
1-2 tsp. curry powder
1 Tbsp. cornstarch mixed with 2 Tbsp. water
3 c. cubed cooked meat
1 sliced avocado
Sauté first 4 in a large skillet until glossy. Stir in zucchini. Sauté 5 min. Stir in next 5. Stir in cornstarch mixture until thickened. Add mat and heat through. Add avocado and serve.
Source: Lois M. Burrows & Laura G. Myers, “Too Many Tomatoes, Squash, Beans and Other Good Things: Cook Book for When Your Garden Explodes,” 1977
