Honey-butternut stir-fry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Squash, butternut |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Sesame oil |
| ½ | cup | Celery; bias- cut |
| 1 | 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 |
Directions
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