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Squash and Broccoli Stir-Fry
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1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons vegetable oil
1 pound butternut squash, peeled, seeded and cut into 1/4-inch slices
1 garlic clove, minced
1/4 teaspoon ground ginger
1 cup fresh broccoli florets
1/2 cup bias-sliced celery
1/2 cup thinly sliced onion
2 tablespoons sunflower kernels
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
kernels. Serve immediately.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |