Squash And Broccoli Stir-Fry |
Course : Squash
Serves: 6 |
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Ingredients:
1 tablespoon lemon juice |
2 teaspoons honey |
2 tablespoons cooking oil |
1 pound butternut squash -- peeled, seeded and cut into 1/4 inch slices |
1 clove garlic -- minced |
1/4 teaspoon ground ginger |
1 cup fresh broccoli florets |
1/2 cup bias-sliced celery |
1/2 cup thinly sliced onion |
2 tablespoons sunflower seeds |
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Preparation / Directions:
Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower seeds. Serve immediately.
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Nutritional Information:
20 mg sodium, 0 mg cholesterol, 13 gm carbohydrate, 2 gm protein, 7 gm fat. |
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