Title: Tropical Green Beans
Categories: Vegetable Vegetarian Vegan Hawaii
Yield: 6 Servings
| 4 | tb | Olive oil |
| 1 | lb | Fresh green beans; cleaned cut and dried |
| 1 | sm | Yellow onion; cut in rings |
| 6 | cl | Garlic; peeled and halved |
| 1/2 | ts | Salt |
| 2 | tb | Balsamic vinegar |
| 3 | | Stalks hearts of palm, cut in 1/2" rings |
| 1/3 | c | Diced sun-dried tomatoes packed in oil |
| 2 | ts | Toasted pine nuts |
| | | Freshly ground black pepper |
mixture; dredge meat face with cornstarch. Deep-fry each piece until face
is brown and crusty; drain. Combine chicken broth, stuffed deep-fried
beancurd, whole mushrooms and peas in clay pot. Bring to boil, cover,
reduce heat, and simmer for 10 minutes. Uncover, return to boil, and
thicken soup slightly with cornstarch paste. Add salt and pepper to taste.
Serve. Serves 4 Soak lid of glazed clay cooker. Mix all ingredients in a
bowl, transfer to cooker. Cover and put into cold oven. Turn temperature to
425F and bake for 80 minutes. From Schlemmertopf Recipe Book. Formatted by
Linda Caldwell From: "Griff"
Date: 13 Apr 97 Meal-Master Format Recipes (Mailing