From Alverton, Pennsylvania, Betty Claycomb whips up a simple side dish featuring broccoli, carrots and zucchini. "Over the years, my husband and I have learned to cook with less fat and sugar so we can enjoy good health as we grow older," she shares.
- 4 cups fresh broccoli florets
- 3/4 cup fresh baby carrots, quartered lengthwise
- 2 teaspoons canola oil
- 1 medium zucchini, halved lengthwise and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a nonstick skillet or wok, stir-fry broccoli and carrots in oil for 5 minutes. Add the zucchini, salt and pepper; stir-fry 4-5 minutes longer or until vegetables are crisp-tender. Yield: 4 servings.
Originally published as Vibrant Veggie Stir-Fry in Quick Cooking September/October 2002, p52
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