Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
|
pumpkin vine tips | ||
|
2 |
tbsp | peanut butter | |
|
½ |
small | onion | finely chopped |
|
¼ |
green pepper | finely chopped | |
|
¼ |
tomato | chopped | |
|
1 |
tbsp | oil | |
|
1/8 – ¼ |
cube | beef stock cube | |
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- Select young and healthy tips
- Place knife at the cut end
- Cut ½ way through the vine tip and pull gently towards you to pull out the long stringer fibers that go down the vine towards the tip.
- Discard fibers, rotate the fine tip over and do the other side
- Wash vine tips and cut them up firmly. Boil until tender in a small amount of water
- Add the above ingredients for each cup of mashed vine tips
- Other cooked greens can be substituted for the pumpkin vine tips