Squash and Broccoli Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun...if I live to be 100, I am sure there will still be many recipes in my to-do file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee Ingredients:
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 |
Directions:
1. 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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