| 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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