Free Recipe Honey-Butternut Stir-Fry
Recipe Type: V Recipes
Recipe Preparation: stir
Cooking Ingredients for Honey-Butternut Stir-Fry Recipe
1 lb Squash, butternut
2 tb Vegetable oil
1 ts Sesame oil
1/2 c Celery; bias- cut
1 Garlic clove; minced
1/2 ts Gingerroot; grated
1 c Broccoli flowerets
1/2 sm Onion; thinly sliced,
-separated into rings
1 tb Lemon juice
2 ts Honey (or substitute or
-eliminate for those who
-object to honey)
2 tb Sunflower nuts
Honey-Butternut Stir-Fry Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Honey-Butternut Stir-Fry?
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