Post by Debbie on Jun 7, 2012 23:36:30 GMT -5
1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons vegetable oil
1 pound butternut squash, peeled, seeded and cut into 1/4-inch slices
1 garlic clove, minced
1/4 teaspoon ground ginger
1 cup fresh broccoli florets
1/2 cup bias-sliced celery
1/2 cup thinly sliced onion
2 tablespoons sunflower kernels
Combine lemon juice and honey; set aside. I
n a wok or large skillet, heat oil on medium-high.
Add squash, garlic and ginger.
Stir-fry about 3 minutes.
Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender.
Remove from heat and quickly toss with the honey mixture.
Sprinkle with sunflower kernels. Serve immediately.
2 teaspoons honey
2 tablespoons vegetable oil
1 pound butternut squash, peeled, seeded and cut into 1/4-inch slices
1 garlic clove, minced
1/4 teaspoon ground ginger
1 cup fresh broccoli florets
1/2 cup bias-sliced celery
1/2 cup thinly sliced onion
2 tablespoons sunflower kernels
Combine lemon juice and honey; set aside. I
n a wok or large skillet, heat oil on medium-high.
Add squash, garlic and ginger.
Stir-fry about 3 minutes.
Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender.
Remove from heat and quickly toss with the honey mixture.
Sprinkle with sunflower kernels. Serve immediately.