Squash and broccoli stir-fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Honey |
| 2 | tablespoons | Cooking oil |
| 1 | pounds | Butternut squash |
| Peeled, seeded and cut into inch slice | ||
| 1 | each | Garlic clove -- minced |
| ¼ | teaspoon | Ground ginger |
| 1 | cup | Fresh broccoli florets |
| ½ | cup | Celery -- bias-sliced |
| ½ | cup | Onion -- thinly sliced |
| 2 | tablespoons | Sunflower seeds |
Directions
Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower seeds. Serve immediately.
Yield: 6 servings. Diabetic Exchanges: One serving equals 2 vegetable 1-½ fat; also, 113 calories, 20 mg sodium, 0 mg cholesterol, 13 gm carbohydrate, 2 gm protein, 7 gm fat.
Recipe By : Country Woman