KALE STIR FRY | A: OK | AB: OK | B: OK | O: OK
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
A: HB | AB: HB | B: HB | O:
HB
| A: HB | AB: N | B: N | O: HB
| A: HB | AB: HB | B: N | O:
HB
| A: HB | AB: HB | B: HB
| O: HB
| A: A | AB: A
| B: HB | O: HB
| A: N | AB: N | B: N
| O: HB
| A: N | AB: N | B: N | O:
HB
| A: N | AB: N | B: N
| O: HB
| A: N | AB: HB | B: HB | O:
HB
| A: HB | AB: HB | B: N
| O: HB
| A: N | AB: N | B: N | O: N
| A: A | AB: A | B: N | O: N
| A: N | AB: N | B: N
| O: N
| |
I add spices from the HB rack. Cayeene, turmeric, dulse or kelp, parsley, and some more garlic, salt - whatever - pink peppercorn. I put in some cumin once, that added a bit of a zing.
But mostly it's just a LOT of onion and garlic.
Purple onion is my current favorite.
Submitted by: O egroup Archives
Copyright 2000 by ER4YT Recipe Project