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Squash Medley

Russ Myers


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

★★★★★ 2 votes
4 servings
15 Min
15 Min


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)


1Rinse 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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian