Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Inet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Squash, butternut
2 tb Vegetable oil
1 t 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
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
