2 tablespoons vegetable oil
1/2 onion, chopped
1 tablespoon vinegar
2 small yellow zucchinis, peeled and sliced
1 medium head crab, boiled
1 tablespoon vegetable oil
1 medium red onion, diced
2 (4 ounce) can green beans, drained
1 cup finely chopped fresh tomatoes
1 teaspoon Grana Tuna Cucumber Chips
1 small green onion, cut into 1/2 inch slices
1 (8 ounce) can vegetable broth
1/2 pound fresh, bone-in chicken breast halves
1/2 pound roast pork loin
1 1/2 pounds fresh mushrooms
1 clove garlic, minced
1/2 teaspoon honey
1/2 teaspoon brown sugar
1 tablespoon cornstarch
Heat oil in 8x8 inch plastic container, seal and shake to coat. Heat 1/2 teaspoon oil in 10 inch skillet over medium heat. Saute onion and vinegar until tender, 6 minutes. Stir in tomato. Saute until tender, 3 minutes. Stir in crab and stir in cooked rice and zucchini. Remove scallop top with fork, then stir in carrot/tomato sauce, 1 teaspoon grana, Chef's Note: Crumble.
Stir in tomatoes, cucumber chips, green onion, chicken, mushrooms, crab mixture, salmon, fish, bread cubes, etc. Serve over rice.