Fresh Corn And Veggie Summer Stir Fry |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Threw this together one night with stuff from the garden and it became a summer staple. We all love this dish! And is it ever pretty! Beautiful on the plate. Ingredients:
4 ears of corn, uncooked, kernels cut from cob |
1 red bell pepper, diced |
1 large onion, diced |
2 hot peppers, hungarian yellow, banana, jalepeno - hot kind, finely minced |
1 yellow squash, quartered lengthwise and sliced across into quarters |
1 zucchini, quartered lengthwise and sliced across into quarters |
1 tablespoon olive oil |
2 tablespoons butter |
seasoned salt, jane's crazy salt - to taste |
1 teaspoon chicken soup base |
Directions:
1. Melt butter and oil together in large skillet. Add all veggies at the same time. Stir and cook for about 15-25 minutes depending upon volume. When squash is cooked add Crazy salt, pepper and chicken soup base. Stir well and serve.
2. NOTE: I've added eggplant to this as well. You can add a can of black beans and diced fresh tomatoes and a little balsamic vinegar to cold leftovers and toss it with cooked bow ties for a nice salad, too.
3. Also, I know the chicken soup base might sound weird...use it! It just add a nice mellow, smoothness and depth of flavor to the dish.
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