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| 3 Esslöffel | olive oil |
| 2 | cloves garlic crushed |
| 2 klein | Zucchini thinly sliced |
| 10 x ca. 30 g | Frozen Italian green beans (1 pkg); thawed and drained |
| 1 Esslöffel | tomato paste |
| 1/4 Tasse | Beef stock; fresh or canned |
| 1/8 Tasse | Tawny port wine |
| 1 Teelöffel | oregano |
| 1 mittel | onion sliced |
| 1/2 Tasse | Cherry tomatoes; cut in half and |
| | Drained for 1/2 hour |
| | black pepper freshly ground |
| | salt |
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Heat a wok and add the olive oil and garlic. Add the zucchini and the beans, carefully drained and dried with paper towels. Toss in the oil for 5 minutes. Mix together the tomato paste, beef stock and port wine. Add, along with the oregano, onion and tomatoes. Add salt and pepper to taste and cover the pan. Cook for 3 more minutes and serve.
Comments: The North Beach area of San Francisco is as Italian as you can get in this country. I love the place and the food. Chinatown and "Little City" are back to back, so there is a bit of sharing in the cooking techniques. This dish was suggested by Mary Etta Moose of the Washington Square Bar and Grill.
Recipe
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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