From Cracked Dungeness Crab to Grilled Citrus Salmon to Huckleberry-Cherry Pie, Oregon serves it up fresh! Herein lies a true cornucopia of superb recipes that will take you on a tasteful tour through the diverse and beautiful state of Oregon. Seventy-nine of the state's most popular cookbooks have chosen nearly 400 of their favorite recipes to include in this comprehensive collection—a unique study on how Oregonians like to cook.
One couldn't ask for a brighter display of color! The simple seasonings allow the natural flavors of the vegetables to come through.
Serves 4
1 tablespoon olive oil
3/4 cup thinly sliced red onion, divided
1 small garlic clove, minced, divided
1/2 large red pepper, seeded and cut into 1/4-inch strips
1/2 large yellow pepper, seeded and cut into 1/4-inch strips
1/2 large green pepper, seeded and cut into 1/4-inch strips
1 tablespoon butter
1 pound zucchini, cut into 1/4-inch diagonal slices
8 medium-sized mushrooms, stemmed, quartered (reserve divided stems for another use)
1/4 cup dry white wine
2 tablespoons sugar
1/4 teaspoon salt
Dash pepper
1 1/2 teaspoons cornstarch, dissolved in
1 tablespoon cold water
Heat olive oil in a medium-sized skillet. Add 1/2 of the onion and garlic. Add sliced peppers and saute 3-4 minutes, until peppers start to soften. Remove peppers from skillet and set on a heated platter. Melt butter in same skillet. Add remaining onion and garlic, the zucchini, mushrooms, and white wine. Cook 5 minutes and return the peppers to pan along with sugar, salt, and a sprinkling of pepper. Cook an additional 5 minutes.
Add dissolved cornstarch and cook until vegetables are glazed. Serve immediately.
Note: When using zucchini (or yellow squash) in stir-fries, we always remove the pithy interior. If left in, the pith will turn mushy and add a muddier look to your finished dish. We cut the zucchini lengthwise into fourths and scrape away (and discard) the very center, then slice the remainder.
