Side Pannel
Honey-Butternut Stir-Fry
Honey-Butternut Stir-Fry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 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
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
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
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