Southwestern Stir-Fried Zucchini
Source of Recipe
the web
List of Ingredients
2 poblano chiles
1 large red bell pepper
2 garlic cloves
6 medium zucchini (about 2 lbs.)
1/4C. fresh cilantro leaves
1/2 tsp. cumin seeds
3T. olive oil
1T. fresh lime or lemon juice, or to taste
Recipe
Peel roasted poblanos & roasted bell pepper. Mince garlic cloves & cut zucchini into 2-in. long spears. Chop cilantro. Cut poblanos & bell pepper into 2 x 1/4-in. strips. Heat a dry small skillet over moderate heat until hot but not smoking & toast cumin seeds, stirring constantly, until fragrant & several shades darker, being careful not to burn them. With a mortar & pestle coarsely grind cumin seeds. In a 12-in. skillet heat oil over moderate heat until hot but not smoking & cook garlic, stirring, until softened, about a few seconds. Add zucchini & saute over moderately high heat, stirring constantly, 2 min. Add poblano & bell pepper strips & cumin & cook, stirring constantly, until zucchini is crisp-tender, about 4 min. Add lime or lemon juice & salt & pepper to taste. Serve zucchini sprinkled with cilantro.
Serves 6.
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