Serving Size / Yield
- 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)
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.