Recipe for Honey-Butternut Stir-Fry

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 lb	Squash, butternut
2 tbl	Vegetable oil
1 tsp	Sesame oil
1/2 cup	Celery, bias- cut
1 x	Garlic clove, minced
1/2 tsp	Gingerroot, grated
1 cup	Broccoli flowerets
1/2 sm	Onion, thinly sliced, separated into rings
1 tbl	Lemon juice
2 tsp	Honey (or substitute or eliminate for those who object to honey)

Instructions:

Instructions: Peel, seed, and slice squash into 1/4-inch slices. Cut slices into small pie-shaped wedges (should have about 2 cups total).

In a 10-inch skillet or wok heat oils. Add squash, celery, garlic and gingerroot; stir-fry 3 minutes. Add broccoli and onion; stir-fry 3 to 4 minutes more or until vegetables are crisp-tender. Combine lemon juice and honey; toss with vegetables. Top with nuts. Serve immediately.

Makes 5 to 6
servings.

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