Honey-butternut Stir-fry Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp