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
Nonstick cooking spray
leeks, thinly sliced (1 cup)
tablespoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
clove garlic, minced
tablespoons olive oil or cooking oil
teaspoon toasted sesame oil
cups broccoli flowerets
cups yellow sunburst squash or yellow summer squash, cut into small wedges
Lemon wedges
Fresh basil (optional)
  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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