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-> [Entrees, Honey, Stir-fry, Vegetarian] -> [Honey-butternut stir-fry Recipe] |
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Honey-butternut stir-fry
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| Artist: |
_ |
| Categories: |
Entrees, Honey, Stir-fry, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Squash, butternut | | 2
| tbsp | Vegetable oil | | 1
| tsp | Sesame oil | | 1/2
| cup | Celery, bias- cut | | 1
| | Garlic clove, minced | | 1/2
| tsp | Gingerroot, grated | | 1
| cup | Broccoli flowerets | | 1/2
| small | Onion, thinly sliced | | | --separated into rings | | 1
| tbsp | Lemon juice | | 2
| tsp | Honey (or substitute or | | | --eliminate for those who | | | --object to honey) | | 2
| tbsp | Sunflower nuts |
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Procedures:
| 1 | Peel, seed, and slice squash into ?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. | | 10 | 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 deeann |
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