Phoenician Summer Squash

  1. Heat the oils in a large wok over medium high heat. When oil is hot add onion, bell pepper and garlic. Stir occasionally to prevent burning. When onion starts to become translucent add the jalapeno peppers, stir in for about two minutes. Add the yellow squash and zucchini in small batches, stirring constantly, raise heat if necessary. As the squash heats it will release liquid and shrink, at that point add more squash. It should take about four additions. At this point you should have a pretty full pan. Add the Chili Sauce and the corn. Continue stirring over medium heat for about four to five minutes. You want the squash to be heated thru and hot but not mushy - do not overcook. It should be al dente. At this stage you can turn the mixture out into a very large serving bowl or keep it in the pan for the next step. Immediately add the shredded cheese of your choice. Toss thoroughly, let sit for five minutes. Enjoy. Excellent as a main dish or as a side dish with grilled chicken or steak.

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Taken from www.epicurious.com/recipes/member/views/phoenician-summer-squash-1203166 (may not work)

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