| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Inet, Main dish, Vegan | 6 | Servings |
INGREDIENTS
| 1 | lb | Squash, butternut |
| 2 | T | Vegetable oil |
| 1 | t | Sesame oil |
| 1/2 | c | Celery, bias- cut |
| 1 | Garlic clove, minced | |
| 1/2 | t | Gingerroot, grated |
| 1 | c | Broccoli flowerets |
| 1/2 | Onion, thinly sliced | |
| separated into rings | ||
| 1 | T | Lemon juice |
| 2 | t | Honey, or substitute or |
| eliminate for those who | ||
| object to honey | ||
| 2 | T | 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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