Honey-butternut stir-fry

Yield: 6 servings

Measure Ingredient
1 pounds Squash, butternut
2 tablespoons Vegetable oil
1 teaspoon Sesame oil
½ cup Celery; bias- cut
1 \N Garlic clove; minced
½ teaspoon Gingerroot; grated
1 cup Broccoli flowerets
½ small Onion; thinly sliced, separated into rings
1 tablespoon Lemon juice
2 teaspoons Honey (or substitute or eliminate for those who object to honey)
2 tablespoons Sunflower nuts

Peel, seed, and slice squash into ¼-inch slices. Cut slices into small pie-shaped wedges (should have about 2 cups total).

In a 10-inch skillet or wok heat oils. Add squash, celery, garlic and gingerroot; stir-fry 3 minutes. Add broccoli and onion; stir-fry 3 to 4 minutes more or until vegetables are crisp-tender. Combine lemon juice and honey; toss with vegetables. Top with nuts. Serve immediately. Makes 5 to 6 servings.

Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0 mg chol, 19 mg sod, 387 mg pot, 4 g fiber, 124% USRDA Vitamin A, 40% USRDA Vitamin C From the files of DEEANNE

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