Carrot and Squash Stir-Fry

1 tablespoon margarine or cooking oil
1 clove garlic, minced
1/4 teaspoon dried basil, oregano, or Italian seasoning, crushed
1 medium carrot, cut into julienne strips (1/2 cup)
1 small zucchini/yellow summer squash, cut into julienne strips (1 cup)
2 medium leeks, thinly sliced (2/3 cup), or 2 green onions, thinly sliced (1/4 cup)

Place margarine or cooking oil in a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoning in hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1 minute. Add zucchini and/or yellow squash. Stir-fry for 2-1/2 minutes. Add leeks or green onions and stir-fry about 1-1/2 minutes more or until vegetables are crisp-tender.

Serve immediately. Makes 2 servings.

Menu Idea: Serve these crisp garden vegetables alongside pork chops and garnish with some fresh basil.

Adapted from Better Homes and Gardens [archive.org]