Squash Medley

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Rating:

(1 vote) 4 1

This stir fry recipe enhances all the flavors from some of your favorite vegetables.

Shared by ,
Necedah, WI

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 2 sm Zucchini
  • 2 sm Yellow squash
  • 1 sm Red bell pepper (halved, stemmed and seeded)
  • 1 pc Fresh ginger (about 3/4 inch square)
  • 2 Cloves garlic
  • 1/2 C Vegetable (or chicken) broth
  • 2 tsp Cornstarch
  • 1/4 tsp Salt
  • 1 Tbs Vegetable oil
  • 1 tsp Butter (or margarine)

Directions

Rinse zucchini and squash and pat dry with paper towels. Cut zucchini and squash diagonally into 1/4 inch thick slices. Cut pepper halves lengthwise into 1/4 thick strips. Finely chop ginger and garlic. Combine broth, cornstarch, and salt in a cup; stir until smooth.
Heat the wok over medium high heat until hot. Drizzle oil into the wok and add butter; swirl to coat the bottom. Add ginger and stir fry 30 seconds. Add zucchini and squash and stir fry about 6 minutes or until crisp tender. Stir in pepper and garlic; stir fry 1 minute.
Stir cornstarch mixture until smooth and add to vegetables Stir fry until sauce boils and thickens.
Transfer to a serving platter.