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Honey-butternut stir-fry

Honey-butternut stir-fry
Main Ingredient: Honey

Preparation: Stir-fried

Course: Various Main Dishes

Dietary: Various vegetarian

Yield:

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Honey-butternut stir-fry ingredients

  • 1 lb Squash, butternut
  • 2 T Vegetable oil
  • 1 t Sesame oil
  • 2483527⁄624973141 c Celery, bias- cut
  • 1 Garlic clove, minced
  • 2483527⁄624973141 t Gingerroot, grated
  • 1 c Broccoli Flowerets
  • 2483527⁄624973141 small 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

Cooking Honey-butternut stir-fry

1. Peeli, seed, and slice squash into ΒΌ-inch slices.
2. Cut slices into small pie-shaped wedges (should have about 2 cups total).
3. In a 10-inch skillet or wok heat oils.
4. Add squash, celery, garlic and gingerroot; stir-fry 3 minutes.
5. Add broccoli and onion; stir-fry 3 to 4 minutes more or until vegetables are crisp-tender.
6. Combine lemon juice and honey; toss with vegetables.
7. Top with nuts.
8. Serve immediately.
9. Makes 5 to 6 servings.


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