Panned Fruits or Vegetables
Pan fry fruits or vegetables for texture and temperature variety in your meals.
$ 0.07 per serving
Ingredients
- Fruits or vegetables (apples, cabbage, carrots, corn, pears, snap beans, spinach, summer squash))
- 1-2 teaspoons canola oil
- Cinnamon to taste (for fruit )
- Salt to taste (for vegetables)
- water
Instructions
- Wash fruit or vegetable under cool, running water.
- Shred or thinly slice fruit or vegetable.
- Heat oil in heavy skillet or in an electric skillet over medium heat.
- Add fruit or vegetables. Sprinkle fruit with cinnamon. Sprinkle vegetables with salt.
- Add water (see notes for quantity) and cover skillet to steam fruit or vegetable.
- Cook over low heat until fruit or vegetable is tender. See notes for cooking time. Stir occasionally to prevent sticking.
Notes
Fruit or Vegetable | Amount | Water | Cooking Time |
Snap beans, 1-inch pieces | 2 cups | 1/3 cup | 10-12 minutes |
Cabbage, finely shredded | 3 cups | 4 1/2 teaspoons | 3-5 minutes |
Carrots, thinly sliced | 2 cups | 4 1/2 teaspoons | 5-8 minutes |
Corn, cut | 2 cups | 8 teaspoons | 7-9 minutes |
Spinach, finely shredded | 6 cups | 4 1/2 teaspoons | 3-5 minutes |
Summer squash, thinly sliced | 2 cups | 4 1/2 teaspoons | 6-8 minutes |
Apples, pears, etc, thinly sliced | 2 cups | 4 1/2 teaspoons | 3-5 minutes |
Nutrition Label
Serving: 0.5 cup
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