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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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We love the fresh taste and eye-catching color of this easy stir-fry, says Rose Norton of Sandusky, Michigan. It's especially good in summer when the ingredients from my garden. Ingredients:
4 cups broccoli florets |
2 tablespoons vegetable oil |
2 medium yellow summer squash, cut into 1/4-inch slices |
2 medium zucchini, cut into 1/4-inch slices |
1 large sweet red pepper, cut into 3/4-inch pieces |
1 green onion, chopped |
2 garlic cloves, minced |
1 cup chicken or vegetable broth |
1 tablespoon cornstarch |
2 teaspoons sugar |
1/4 teaspoon ground ginger |
1/4 teaspoon salt, optional |
1/8 teaspoon cayenne pepper |
1 tablespoon minced fresh cilantro |
hot cooked rice, optional |
Directions:
1. In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender.
2. In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired. Yield: 7 servings.
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