Squash and broccoli stir-fry

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Lemon juice
2 teaspoons Honey
2 tablespoons Cooking oil
1 pounds Butternut squash
Peeled, seeded and cut into inch slice
1 each Garlic clove -- minced
¼ teaspoon Ground ginger
1 cup Fresh broccoli florets
½ cup Celery -- bias-sliced
½ cup Onion -- thinly sliced
2 tablespoons Sunflower seeds

Directions

Combine lemon juice and honey; set aside. In 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 seeds. Serve immediately.

Yield: 6 servings. Diabetic Exchanges: One serving equals 2 vegetable 1-½ fat; also, 113 calories, 20 mg sodium, 0 mg cholesterol, 13 gm carbohydrate, 2 gm protein, 7 gm fat.

Recipe By : Country Woman

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