Recipe - Veggie Fajitas

Broccoli
Cauliflower
Red and green bell peppers
Hot green peppers
Onions
Garlic
[insert other favorite
vegetables here]; all
chopped bitesize

MARINADE
2 tablespoon Soy sauce
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Crushed garlic or garlic
powder
1 teaspoon Fresh ground black pepper
1 tablespoon Water

Mix the soy sauce, cumin, oregano and crushed/powdered garlic and marinate
all vegetables in it for a few minutes. In the meantime, heat a wok or iron
skillet (it makes a big difference to me if it's iron) so water boils away
instantly. If you wish, coat the surface with a little oil, but I rarely
find this necessary (you'll notice there's no oil in the marinade... fewer
calories). Toss in the vegetables with a tbspn water, shake the pan, and
cover for a few minutes, until the broccoli is bright green. Stir the
vegetables I like to get them a little burned on the fringes. Add black
pepper just before you remove the skillet from heat. The important thing is
to prevent the veggies from becoming too tender crispness is essential.

Wrap in tortillas and add anything else salsa(!), guacamole, cheese or
sour cream if desired. They takes ten minutes to make and I usually eat way
too many of them. :)

AT986@FREENET.CARLETON.CA

(WARD TOMLINSON)

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