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