country vegetables

This recipe is vegetarian and vegan. The ingredients are fresh vegetables, seasoning, and some vegetable oil. Ten servings are made with this recipe. This is an old recipe.

• vegetable oil

• 4 large carrots

• salt

• 1/2 lb Chinese pea pods

• 1 lb medium mushrooms

• 1 pint cherry tomatoes

• 1 small bunch broccoli

• 1 small head cauliflower

• 1 medium yellow onion

• 1/2 C water

• 2 tbsp soy sauce

1. Rinse and prepare the vegetables. Thinly slice the carrots diagonally. Cut the mushrooms in half. Cut the broccoli into 2 inch by 1 inch pieces. Separate the cauliflower into flowerets and quarter the onion.

2. In a large pot or Dutch oven heat 2 tablespoons of oil over medium-high heat. Cook the carrots and 1/4 teaspoon salt until the carrots are crisp tender, about 3 to 5 minutes. Stir frequently. Remove the carrots and set them aside in a large bowl.

3. Add 1 more tablespoon of oil and cook the Chinese pea pods and a 1/4 teaspoon of salt for 1 or 2 minutes, stirring. Remove the pea pods and add them to the bowl.

4. Add 3 more tablespoons of oil and stir the mushrooms and a 1/4 teaspoon of salt until the mushrooms are well coated. Cover and cook for 3 to 5 minutes, stirring occasionally. Remove the mushrooms and add them to the bowl.

5. Add 1 more tablespoon of oil and cook the tomatoes until heated through, about 1 minute, stirring. Remove the tomatoes to the bowl.

6. In 2 more tablespoons oil stir the broccoli, cauliflower, and onion until well coated. Add the water and another 1/2 teaspoon salt. Cover and cook 5 to 10 minutes until tender-crisp, stirring occasionally.

7. Remove the pot from the heat. Pour the vegetables from the bowl back into the pan and add the soy sauce. Stir everything together. The meal serves hot or cold.

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