Name: Honey-Butternut Stir-Fry
Ingredients: 1 lb Squash, butternut; 2 tb Vegetable oil; 1 ts Sesame oil; 1/2 c Celery; bias- cut; 1 Garlic clove; minced; 1/2 ts Gingerroot; grated; 1 c Broccoli flowerets; 1/2 sm Onion; thinly sliced, separated into rings; 1 tb Lemon juice; 2 ts Honey (or substitute or eliminate for those who object to honey); 2 tb Sunflower nuts

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Vegan, Vegan, Main dish, Inet	6	Servings

INGREDIENTS

1	lb	Squash, butternut
2	tb	Vegetable oil
1	ts	Sesame oil
1/2	c	Celery; bias- cut
1		Garlic clove; minced
1/2	ts	Gingerroot; grated
1	c	Broccoli flowerets
1/2	sm	Onion; thinly sliced, separated into rings
1	tb	Lemon juice
2	ts	Honey (or substitute or eliminate for those who object to honey)
2	tb	Sunflower nuts

INSTRUCTIONS

Peel, seed, and slice squash into 1/4-inch slices. Cut slices into small
pie-shaped wedges (should have about 2 cups total).
In a 10-inch skillet or wok heat oils. Add squash, celery, garlic and
gingerroot; stir-fry 3 minutes. Add broccoli and onion; stir-fry 3 to 4
minutes more or until vegetables are crisp-tender. Combine lemon juice and
honey; toss with vegetables. Top with nuts. Serve immediately. Makes 5 to 6
servings.
Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0 mg chol, 19 mg sod,
387 mg pot, 4 g fiber, 124% USRDA Vitamin A, 40% USRDA Vitamin C
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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