| 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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