Squash stir-fry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil, vegetable |
| 1 | Garlic clove; minced | |
| 1 | large | Onion; sliced and separated into rings |
| 3 | mediums | Squash, zucchini;sliced thin |
| 3 | mediums | Squash, yellow; thinly slicd |
| 3 | Tomatoes; cut in wedges | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Cheese; shredded |
Directions
Pour oil around top of hot wok, coating sides until bottom is covered with oil.
Add garlic; stir-fry briefly. Add onion; stir-fry 1 minute. Stir in zucchini and yellow squash; cook 2 to 3 minutes or until crisp-tender. Add tomatoes, salt, and pepper; stir well. Sprinkle cheese over vegetables, stirring just until cheese melts.
SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy Coleman.
Submitted By DOROTHY FLATMAN On 01-17-95