Green and Gold Stir-Fry

The scalloped edges of the sunburst squash add a novel shape and buttery flavor to this vegetable stir-fry.

2 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Start to Finish: 25 mins
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Green and Gold Stir-Fry
Ingredients
 
Nonstick cooking spray
3
leeks, thinly sliced (1 cup)
1
tablespoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1
clove garlic, minced
1
tablespoons olive oil or cooking oil
1/2
teaspoon toasted sesame oil
2
cups broccoli flowerets
2
cups yellow sunburst squash or yellow summer squash, cut into small wedges
 
Lemon wedges
 
Fresh basil (optional)
Directions
  1. Spray a wok or large skillet with nonstick spray. Preheat over medium heat. Add leeks, oregano, and garlic; stir-fry for 2 to 3 minutes or until leeks are tender. Remove from wok or skillet; set aside.
  2. Add 1 tablespoon olive oil or cooking oil and the toasted sesame oil to wok. Add broccoli and squash; stir-fry for 3 to 4 minutes or until vegetables are crisp-tender, adding remaining oil if necessary. Return leek mixture to wok; heat through. Serve with lemon wedges. Garnish with additional basil, if desired. Makes 4 servings.
Nutrition Facts (Green and Gold Stir-Fry)
    Per serving:
  • 73 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 18 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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