Instructions: Heat a wok and add the olive oil and garlic. Add the zucchini and the beans, carefully drained and dried with paper towels. Toss in the oil for 5 minutes.

Mix together the tomato paste, beef stock and port wine. Add, along with the oregano, onion and tomatoes. Add salt and pepper to taste and cover the pan. cook for 3 more minutes and serve.

Comments: The North Beach area of San Francisco is as Italian as you can get in this country. I love the place and the food.

Chinatown and "Little City" are back to back, so there is a bit of sharing in the cooking techniques.

This dish was suggested by Mary Etta Moose of the Washington Square Bar and Grill.

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