Vegetables must be ready before you start cooking. You have to watch closely to prevent burning. There’s no time to prepare ingredients once you start.
Butternut squash: use spoon to remove seeds
* various chopped vegetables
* cooking oil
* couscous (tiny pasta beads)
* one onion, chopped
* wedge of cabbage, chopped
* 1/3 of a small butternut squash, de-seeded & coarsely chopped
* fresh mushrooms, sliced
* several carrots, shredded
* 1 1/2 yellow zucchini, coarsely chopped
1. Marinate meat.
2. Chop vegetables.
3. Boil water for couscous.
4. Cook meat with vegetables
5. Cook couscous.
Variation: My meat was already well marinated, so I varied the workflow and pre-cooked it in an iron pan that didn’t need watching while I chopped vegetables.
1. Cut about 8 oz. steak into short strips, then marinate it (e.g. in 1/2 soy sauce, 1/2 mild curry sauce).
2. Chop the vegetables and have them ready in little bowls or piles
3. Heat some cooking oil (olive oil is good) in a wok or large saucepan deep enough so that you can stir the contents without scattering them.
4. Brown the meat. Stir to prevent burning.
5. Add the squash, which takes longest to cook.
6. If you’re having couscous, start water boiling, you’ll want two cups.
7. Add the onion, stir it in, and let it soften
8. Add the shredded carrots. Stir often and add more oil if necessary.
9. When the water is boiling, put one cup of couscous into a container (I use a Pyrex beaker) and pour 2 cups of water over it. Stir and let sit for five minutes.
10. Add the rest of the veggies. Keep stirring to mix and coat with oil.
When the squash is soft and the cabbage is bright green, it’s done.
11. Serve with couscous.
Can anyone tell that I’m using up a cabbage?