Broccoli Stir-Fry is a great way to dress up a nutritious vegetable. Reports Susan Davis of Vernon Hills, Illinois, As a wife and mother who also works full-time, I'm pleased to pass along this easy recipe to other busy cooks. Broccoli stir-fried with lemon pepper makes a mouthwatering side dish."Susan Davis, Vernon Hills, Illinois
With a coating to tongue-tingling sauce an topping of crunchy sesame seeds, broccoli makes a fancy but fuss-free side dish. This vegetable is so nutritious that it's great to have a special way to serve it.
Doris Heath, Bryson City, North Carolina
This pretty side dish is an excellent way to serve one of the first springtime vegetables from our garden. I never have leftovers since everyone goes for the fresh taste of the asparagus, the crunch of the walnuts and the zippy seasoning.
Are you looking for an appetizing way to enhance a nutritious vegetable? Try this eye-catching stir-fry from Marie Rossey of Creston, Ohio. The broccoli keeps its bright color and crispness, while ginger and soy sauce help to spice it up nicely.
The recipe for this pretty medley comes from Elizabeth MacAulay in Charlottetown, Prince Edward Island. "Last spring, when asparagus was in the stores, my sister found this recipe, tried it and thought I might like it, too," she notes. "This fast-to-fix side dish is perfect after a busy day at work."
I don't mask tastes with heavy sauces, and I use oils sparingly. This is an easy-to-fix stir-fry offers a delightful garlic-orange sauce that keeps the spotlight on the vegetables.Lee Ann Odell, Erie , Colorado
Soy sauce and peanut butter flavor these crisp-tender beans. "They're a nice change from the usual green bean salads and casseroles," says Robin Joss from Ashburn, Virginia. "With a sesame seed crunch, this dish always wows guests and brings plenty of recipe requests."
Snow Pea Stir-Fry is a family favorite from Pam Rahmer in Phillips, Wisconsin. "When my children were growing up, I had difficulty getting them to eat green vegetables," she says. "This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce."
"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize."
If you crave Asian food or just want to add some excitement to suppertime, give this exotic pasta from our Test Kitchen a try. The linguine with crunchy veggies, peanut butter and sesame seeds can be served warm or cold. For more zip, stir in an extra splash of hot pepper sauce.