squash medley

Name: Squash Medley
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 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)

(2 RATINGS)

13 Pinches 2 Photos

Russ Myers

Necedah, WI

Updated on Oct 15, 2012

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

Rate

prep time 15 Min

cook time 15 Min

method Stir-Fry

yield 4 servings

Ingredients

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)

How To Make squash medley

Step 1

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.
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