Pomegranate Beet Citrus Smoothie With Mint and Ginger
<p>This vegan smoothie is made with three different fruits as well as fresh mint & ginger! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: onegreenplanet.org
Servings: 5-6
Ingredient keywords: beet, pomegranate, lemon, orange, ginger, mint
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Pomegranate Bruschetta
<p>Make simple fall and winter bruschetta by spreading a bit of goat cheese on toasted baguette slices and topping with minced red onion, minced parsley, and some pomegranate seeds.</p>
<p>Pomegranate seeds can be sprinkled on salads, desserts, or check this resource from Spruce Eats for other <a href="https://www.thespruceeats.com/how-to-use-pomegranates-4077049" target="blank">ways to use pomegranates</a>.</p>
Source: The Spruce Eats
Servings: 6-8
Ingredient keywords: baguette, cheese, pomegranate, parsley, mint, onion
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Pomegranate Roasted Chicken
<p>This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.</p>
Source: Whole Living, December 2010
Servings: 4
Ingredient keywords: pomegranate, oil, stock, pomegranate, chicken, thyme
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Pomegranate Tea
<p>This warm fruit tea is easy to make and perfect for a chilly day! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: www.marthastewart.com
Servings: 3 cups
Ingredient keywords: pomegranate, mint, honey
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Poofy Top Cobbler
<p>This easy recipe is both delicious and adaptable. Peaches are an obvious choice for the fruit part, but it also works with berries of many kinds. You assemble it in layers without stirring, and the batter poofs up to make a golden brown topping.</p>
Vegetarian!
Vegan!
Source: Cookin' Southern Vegetarian Style, by Ann Jackson.
Servings: 6-8
Ingredient keywords: flour, sugar, salt, milk, peach, lemon, cinnamon, cloves
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Popcorn Cereal
This is such a simple recipe, and one we read about in a couple of history books, discussing the depression.
Our children love it, its rather healthy, simple and cheap.
Vegetarian!
Source: Shafers Farm
Servings: makes about 4 large servings
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Pork and Collards
<p>A great one dish meal!</p>
Source: Joyful Noise Acres Farm
Servings: 6
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Pork and Greens Soup
<p>Nuttin’ but good for ya!</p>
Source: Mary Beth's kitchen
Servings: 6
Ingredient keywords: Home
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Pork Belly Chips
<p>A remarkably carnivorous treat! Either serve with your favorite dip, or check out the source website for the original dip suggestion. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: ash-eats.com (modified)
Servings: Serves 2 to 4 people
Ingredient keywords: belly, dip, sauce, mustard
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Pork Butt Roast with Vegetables
<p>“Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.”</p>
Source: http://allrecipes.com/Recipe/Pork-Butt-Roast-with-Vegetables/
Servings: This Recipe Makes 8 Servings
Ingredient keywords: Salt, Garlic, Pork, Onions, Potatoes, Carrots, Mushrooms
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Pork Chops with Apples, Onions, and Sweet Potatoes
<p>This is so easy, so good, and so versatile! You can use pork chops with and without bones, pork loin, and pork roast. You can play around with different spices – Tom’s Naturals has several on the market and you can bake or cook in a crockpot! Easy & great tasting!</p>
Source: Allrecipes.com
Servings: 4
Ingredient keywords: pork, onions, sweet, apples, spice, brown
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Pork Chops with Chard & White Beans
<p>This recipe is so good! The mild flavor of the pork and white beans is balanced with just enough tartness from the wine vinegar in the wilted chard. Best of all, it’s quick to cook.</p>
Source: Real Simple magazine, August 2012
Servings: 4 servings
Ingredient keywords: Pork, Swiss, Onion, Beans
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Pork Chops with Honey-Balsamic Glaze
<p>Locally raised pork chops with an ultra-flavorful glaze! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com
Servings: 4
Ingredient keywords: pork, seasoning, seasoning, seasoning, oil, vinegar, honey, onion, garlic, rosemary, butter
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Pork Hearts in Butter
<p>This is a simple yet savory recipe that can be made with the humanely raised pork and locally grown herbs and vegetables available at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: tastycraze.com
Servings: 4
Ingredient keywords: heart, butter, onion, garlic, parsley, carrot
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Pork Roast - Slow Cooker
<p>Directions:<br />
1<br />
Rub pork roast with salt and pepper.<br />
2<br />
Cut 10 slits on top of pork roast and insert sliced garlic into slits.<br />
3<br />
Broil pork roast for about 5 minutes.<br />
4<br />
Slice onion and put in crockpot.<br />
5<br />
Place pork roast on top of onion and add cloves, bay leaves, water and soy sauce to crockpot.<br />
6<br />
Cook on high 5-6 hours or low 10-12 hours.</p>
Source: Food.com
Servings: 6-8 servings
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Pork with Persimmons and Mustard Greens
<p>A gorgeous autumnal pork roast recipe with local produce! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: marthastewart.com
Servings: 6
Ingredient keywords: pork, seasoning, persimmon, garlic, oil, greens
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Pork-Stuffed Collard Greens
<p>Fined more recipes like this one at http://www.cookingchanneltv.com/recipes</p>
Source: Recipe courtesy of Sunny Anderson Cooking for Real
Servings: 4
Ingredient keywords: greens, pork, salt, cumin, chili, onion, garlic, oregano, nutmeg, stock
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Pork-Stuffed Collard Greens
<p><span class="caps">TOTAL</span> <span class="caps">TIME</span>:1 hr 45 min .</p>
<p>Prep: 15 min .</p>
<p>Inactive Prep: 45 min .</p>
<p>Cook: 45 min .<br />
.<br />
<span class="caps">LEVEL</span>: Easy</p>
Source: Recipe courtesy of Sunny Anderson Cooking for Real
Servings: 4
Ingredient keywords: greens, pork, salt, cumin, chili, onion, garlic, oregano, nutmeg, stock
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Portuguese Kale Soup (Caldo Verde)
<p>Portuguese Kale Soup (Caldo Verde), otherwise referred to as Portuguese Penicillin (think, “chicken soup”). Nuff said!</p>
Source: an amalgamation
Servings: 4-5
Ingredient keywords: cabbage
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Potato and Celeriac Torte
<p>This makes an amazing Thanksgiving day treat! Switch it up with alternate ingredients to keep it creative for the palate. I was inspired to look for lower glycemic recipes for the big day!</p>
Source: Adapted from: www.diabeticconnect.com
Servings: 4-6
Ingredient keywords: leek, thyme, celeriac, potato
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Potato Cakes with Chard and Taleggio
<p>Bubble and squeak is an iconic British dish made by frying leftover boiled potatoes and cabbage to make a large, flat potato cake that is crisp outside and soft within. Bubble and squeak can be as simple as the traditional leftover cabbage and potato fry-up or somewhat more sophisticated with the introduction of cheese, smoked pork, fish, or other vegetables. The bells-and-whistles versions can often successfully disguise the fact that your supper is made from stuff you found at the back of the fridge. Keeping the potato pieces quite coarse makes the texture more interesting.</p>
Vegetarian!
Source: Tender - a cook and his vegetable patch by Nigel Slater
Servings: makes 4, enough for 2
Ingredient keywords: chard, basil, olive, lemon, cheese, potato, flour, parsley, cornmeal, oil
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Potato Galette
<p>A big shredded potato pancake-like contraption with wonderful rich potato and sage flavor. Mix it up a bit by substituting or adding shredded carrots, parsnips, turnips, sweet potatoes or rutabaga for a bit of variety.</p>
Source: Eat Your Vegetables by Arthur Potts Dawson
Servings: 4-6
Ingredient keywords: potato, sage
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Potato Leek Soup
<p>This recipe was made for made in the middle of summer at my friend’s camp. Who would’ve thought soup in the summer. Now it is a family favourite in our house and especially good on these cold winter days<img src="Enjoy" alt="" /></p>
Vegetarian!
Source: My friend Sheila
Servings: Depends on how many potatoes and leeks you use
Ingredient keywords: Leeks, Potatoes, Cream, Broth, Water, Pepper, Nutmeg
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Potato salad with Dill-Garlic Twist
<p>Get the taste of summer in a colorful, fresh potato salad!</p>
Source: Adapted from Vegan Diner by Julie Hasson
Servings: 4
Ingredient keywords: potato, pepper, celery, onion, cucumber, dill, salt, mustard, vinegar, garlic
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POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING
<p>salad:<br />
6 medium potatoes<br />
1 large fennel bulb<br />
the white part of a small leek<br />
rosemary, finely chopped<br />
salt<br />
extra-virgin olive oil</p>
<p>dressing:<br />
1 tblsp Dijon mustard, I used whole-grained<br />
1 tsp honey<br />
1-2 tsp apple cider vinegar<br />
2 tblsp sunflower oil or some other mildly flavoured type<br />
4 tblsp fresh cream</p>
<p>- Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden.<br />
- Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl.<br />
- Mix the ingredients for the dressing.<br />
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.</p>
<p>Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu</p>
Vegetarian!
Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html
Servings: 2-3
Ingredient keywords: potatoes, fennel, rosemary
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POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING
<p><span class="caps">SALAD</span>:<br />
6 medium potatoes<br />
1 med/large fennel bulb<br />
the white part of a small leek<br />
rosemary, finely chopped<br />
salt<br />
extra-virgin olive oil</p>
<p><span class="caps">DRESSING</span>:<br />
1 tblsp Dijon mustard, I used whole-grained<br />
1 tsp honey<br />
1-2 tsp apple cider vinegar<br />
2 tblsp sunflower oil or some other mildly flavoured type<br />
4 tblsp fresh cream</p>
<p>- Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden.<br />
- Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl.<br />
- Mix the ingredients for the dressing.<br />
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.</p>
<p>Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu</p>
Vegetarian!
Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html
Servings: 2-3
Ingredient keywords: potatoes, fennel, rosemary, honey
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Potato wedges
<p>Snagged this off my favorite recipe website !</p>
<p>“With just a splash of oil and a pinch of salt and pepper, you can turn the humble potato into delicious homemade wedges. They’re perfect with anything from a homemade burger to your favorite grilled chicken. Give them a try and you won’t ever buy the frozen ones again.<br />
This simple method works with other veggies too so why not give sweet potato, parsnip or squash wedges a go to mix things up a bit. "</p>
Vegan!
Source: Food Revolution.com
Servings: 4
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Potatoes with Garlic and Thyme
<p>Any variety of potato will work in this dish. In fact, it looks quite beautiful to combine a few different varieties!</p>
Source: Jodi Belluz
Servings: 4 to 6 as a side dish
Ingredient keywords: potatoes, garlic
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Pozole Rojo
<p>A spicy, cozy chicken soup that you can garnish however you like! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: chilipeppermadness.com
Servings: 6
Ingredient keywords: chicken, oil, seasoning, onion, pepper, garlic, oregano, thyme, bay, pepper, pepper, lime, radishes, radishes, cilantro, pepper, pepper, lime, onion, sauce
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Pressure-Cooker Raisin Nut Oatmeal
<p>An easy to prepare breakfast that is both sweet and filling! This recipe is made even better by using the locally grown pecans available on Market2Go! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: www.tasteofhome.com (modified slightly)
Servings: 6
Ingredient keywords: raisin, butter, apple, pecan, honey
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Prime Rib Roast
<p><img src="http://foodwishes.blogspot.com/2010/11/prime-time-for-revisiting-prime-rib-of.html" alt="" /></p>
Source: Fodd WIshes .com
Servings: Allow 2 person per rib
Ingredient keywords: Beef
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Provencal Vegetable Tian
<p>This is the perfect dish for savouring the flavours of summer. So simple and delicious. It is also a one-dish meal so clean up is easy, which is always a plus.</p>
Vegetarian!
Vegan!
Source: http://www.marthastewart.com/921630/provencal-vegetable-tian
Servings: 8
Ingredient keywords: oil, leek, potato, salt, eggplant, zucchini, tomato, olive, herb, cheese
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Puerto Rican Beef
<p>Don’t limit this dish to just beef, mix ground pork and chicken, ground lamb, stew meat from lamb or beef, you will not be dissappointed. If you like to eat on the spicy side, chop up a jalapeno pepper for some extra kick. We enjoy this with extra veggies mixed in to make it a one dish meal.</p>
Source: Everyday Paleo
Servings: 6
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Puffed Cheese with Mushrooms on Toast
<p>What more can really be said? This recipe is an awesome combination of locally grown mushrooms and flavorful cheese atop fresh bread! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: Joy of Cooking cookbook
Servings: 6 servings
Ingredient keywords: butter, mushroom, onion, egg, cheese, bread
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Pulled Pork in a Crock Pot
<p>This is my go to recipe for pulled pork in a crock pot. I’ve tried many but my family prefers this one the best. Almost all the items can be found on the market website. We’ll be doing a group buy from Wilderness Family Naturals soon and you’ll find the spices on the market then. I usually serve with a side of slaw or veggies and gluten free cornbread muffins. Leftovers make great tacos!</p>
Source: 100daysofrealfood.com
Servings: 6
Ingredient keywords: paprika, sea, cayenne, garlic, thyme, honey, olive, onion, Boston
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Pumpkin Bars
<p>Are you craving a sweet and savory, crunchy, chewy, Autumn treat to take with you on a hiking trek, in a lunchbox, or on a road trip? Make these. They’ll satisfy your hunger better than one of those store-bought cardboard bars!</p>
Vegetarian!
Vegan!
Source: Chef Frank Giglio
Servings: 12 servings, more or less depending on how you slice the bars when they're done
Ingredient keywords: pumpkin, coconut
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Pumpkin Custard
<p>Here is a sweet way to get your beta caroteen, protein and fiber. I have added an extra egg and doubled the recipe from the original. I use pumpkin and sorghum molasses, but butternut squash and honey would work as well.</p>
Vegetarian!
Source: Cooking Well for the Unwell
Servings: 6
Ingredient keywords: eggs, winter, milk, sorghum, cinnamon, nutmeg, ginger, cloves
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Pumpkin Oatmeal Cakes
<p>Sweetened only with dates and maple syrup, these nutty, fruit-topped cakes do double duty as both a decadent breakfast and a healthy dessert. Both the cakes and compote can be made ahead and reheated before serving. Serve with Apple-Pecan Compote.</p>
Source: Weblog-- Fat-free Vegan Kitchen: Sinlessly Delicious
Servings: 6-8
Ingredient keywords: dates, pumpkin, cinnamon, allspice, ginger, flaxseed, oats
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Pumpkin Recipes
<p>Pumpkin, Pumpkin, Delicious Pumpkin</p>
<p>We’ve been celebrating the beginning of fall up at Creque Dam Farm with a beautiful harvest of pumpkins. Our talented chefs have been whipping them up in everything.</p>
<p>Here’s a few favorite recipes:</p>
<p><strong>Ayurvedic Pumpkin Cookies by Astrid</strong></p>
<p>Ingredients<br />
1 cup pumpkin pureed (boiled until soft and then blended in the blender)<br />
1/2 cup unsalted butter softened<br />
1 cup sugar<br />
2 T. vanilla <br />
1/2 t. cinnamon<br />
1/2 t. ginger<br />
1/2. t. clove<br />
1/4 t. nutmeg<br />
5 dates<br />
2 cups flour<br />
pinch of salt<br />
4 T. ground pecans<br />
3 dozen whole nuts for topping</p>
<p>Preheat oven to 350 degrees F</p>
<p>Cream butter, sugar, spices, and vanilla together<br />
Add dates, nuts, and pumpkin. <br />
Whisk in salt and flour to wet mix.</p>
<p>Bake on buttered sheet for 15 minutes or until golden brown.</p>
<p>These are so decadent!</p>
<p>*Roasted Pumpkin *</p>
<p>Peel pumpkin and remove the seeds. Wash the seeds and roast them for a tasty treat. Add a bit of sea salt or cinnamon.</p>
<p>Then slice your pumpkin into 1/8 inch (thin slices). Toss in olive oil and a bit of salt.</p>
<p>Lay on a cookie sheet in a single layer and roast at 400 for 15-20 minutes. Better than french fries!</p>
<p><strong>Basic Pumpkin Puree</strong></p>
<p>You can add pumpkin puree to many, many things….soup, bread, muffins, pie, smoothies, and sauces. To make pumpkin puree, peel and seed your pumpkin. Then, cut it up into chunks and steam it in a large saucepan. You can use a steamer basket or just place the pumpkin in a few inches of water in the pot and boil away. You’ll get delicious, soft boiled pumpkin in 20-30 minutes. After it’s soft, put the steamed pumpkin in a blender or food processor and you will have pumpkin puree!</p>
<p>You can pretty much use pumpkin in any way that you would use a banana or a potato. Sweet or savory, pumpkin is delicious. Be brave, have fun, and enjoy the delicious taste!</p>
Vegetarian!
Source: Astrid
Servings: 1
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Pumpkin Spice Hot Chocolate
<p>You can easily take this from a beverage to a dessert by making it into pudding. Add 2 1/2 tablespoons of cornstarch to the mixture in the blender and blend well. Heat on the stove or in the microwave, stirring constantly (or once every minute in the microwave), until it boils and thickens. Pour into 4 dessert bowls and refrigerate until set.</p>
Source: From: Weblog--Fat-free Vegan Kitchen: Sinlessly Delicious
Servings: 2
Ingredient keywords: pumpkin, cocoa, vanilla
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Pumpkin Spice...VS. S-bucks.
<p>How To Make Pumpkin Pie Spice</p>
<p>Makes 2 1/3 tablespoons<br />
Adapted from The Contemporary Encyclopedia of Herbs & Spices by Tony Hill</p>
<p>What You Need<br />
Ingredients</p>
Vegan!
Source: http://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245
Servings: as needed!
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Pumpkin with Chestnuts
<p>A pumpkin recipe for a tasty Fall side. Substitute any winter squash like acorn, butternut, or carnival squash for the pumpkin.</p>
Vegetarian!
Source: The Roaming GastroGnome
Servings: 4
Ingredient keywords: pumpkin, squash, chestnut, onion, turmeric, butter, oil, thyme, rosemary
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Pure Power Smoothie Recipe
<p>Pure Power Smoothie Recipe<br />
Serves 1 – Vegan</p>
<p>Brimming with antioxidants from the fruit, satiating fats from the seeds and nut butter, muscle-building protein from the powder, and blood sugar-balancing cinnamon, nothing kicks my day off to a better start than a tall glass of this Pure Power Smoothie. When shopping for a protein powder, be on guard for hidden sources of gluten, dairy, and sugar that often sneak into the ingredient lists.</p>
<p>1/2 cup fresh strawberries or blueberries<br />
1/2 medium frozen banana<br />
2 ice cubes<br />
1/2 cup unsweetened almond or rice milk<br />
1 scoop brown rice, pea, or hemp protein powder<br />
2 teaspoons ground chia seeds or flaxseed<br />
1 tablespoon almond or peanut butter<br />
Pinch of sea salt<br />
Pinch of ground cinnamon</p>
<p>Combine all of the ingredients in a blender and blend on high until smooth. Serve.</p>
<p>Go nut-free: Use rice milk and omit the nut butter.</p>
Vegan!
Source: Mother Earth Living
Servings: 1
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Purple Banana Smoothie
<p>The color combo will make a deep purple drink; the strawberries, blueberries and banana will make an awfully good sweet drink; green leaves will make an appetite-satisfying nutritious drink. Give it a try.</p>
Source: Adapted from simplegreensmoothies.com
Servings: 1-2 depending on your hunger
Ingredient keywords: strawberry, blueberry, banana, nut
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Purple Hull Peas
<p>Two pounds of peas makes enough for dinner and storing extra in the freezer. They are worth every minute it takes to prepare them.</p>
Source: Food Network
Servings: 8 servings
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Purple Hull Peas with Smoked Sausage (Optional)
<p>This recipe uses purple hull peas from Green Acres! <br />
A great recipe for New Years Good Luck!</p>
Source: Tom Green - Green Acres
Servings: Serves 6-8 as a Side
Ingredient keywords: Peas
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Purslane salad
<p>A cool mild tasting salad for easy meals.</p>
Source: http://www.yogurtland.com/2006/06/21/purslane-salad/
Servings: 3-4
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Puttanesca Pork Chops
<p>A savory flavor filled pork chop recipe that’s easy to prepare and even easier to enjoy! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: eatingwell.com
Servings: 4
Ingredient keywords: pork, seasoning, seasoning, oil, garlic, anchovy, tomatoes, olives, capers
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Queso Sauce
<p>Creamy, velvety Queso that’s cashew-, soy-, and gluten-free! Eggplant gives it that creamy texture that’s also lighter in calories than queso and reheats extremely well. Ridiculously close to the real thing! Let the dipping begin!</p>
Source: minmalistbaker.com
Servings: 4-6
Ingredient keywords: eggplant, garlic
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Question: How Do I Stir-fry Different Types of Vegetables?
<p>This article is copied from the following link:</p>
<p>http://chinesefood.about.com/od/cookingfaqs/f/fryvegetables.htm</p>
<p>“You’ve decided to a prepare a healthy stir-fry from scratch, using ingredients you have on hand. Not sure whether a certain vegetable is a good candidate for stir-frying? It all comes down to the density and moisture level of the vegetable.</p>
<p>Answer:</p>
<p>High moisture vegetables that are not too hard, like zucchini, sweet peppers, spinach and mung bean sprouts, can be quickly stir-fried at high heat without the addition of extra liquid.</p>
<p>Denser, low moisture vegetables like broccoli and carrots, on the other hand, require more cooking time. Most recipes call for the vegetables to be stir-fried briefly and then boiled in a liquid such as chicken broth. Another option is to briefly blanch the vegetables prior to stir-frying.<br />
Many vegetables fall somewhere between these two extremes. Snow peas (also called sugar peas and snap peas) have medium moisture levels and thickness – they can be stir-fried dry or finished in a sauce. Asparagus, on the other hand, is a high moisture vegetable but relatively hard and thick – liquid is usually added.</p>
<p>More Tips on Stir-frying Vegetables:</p>
<p>For all vegetables, cut them into uniform size before stir-frying. This ensures that they will cook evenly.<br />
Be sure the vegetables are thoroughly drained before stir-frying. (A good tip is to wash the vegetables and leave them to drain earlier in the day). Wet vegetables can ruin a stir-fry.<br />
On the other hand, if vegetables become too dry during stir-frying, they can burn. To prevent this, splash them with a bit of Chinese rice wine, dry sherry, or water while stir-frying.<br />
Keep moving the vegetables during stir-frying. This also helps prevent them burning."</p>
Source: http://chinesefood.about.com/od/cookingfaqs/f/fryvegetables.htm
Servings: Depends on the how many vegetables you add... :)
Ingredient keywords: stir
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