Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Carrot and Squash Stir-Fry This quick side-dish recipe of carrots, zucchini, and leeks are stir-fried until crisp tender and sprinkled with Parmesan cheese. 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 and/or 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) 3 tablespoons grated Parmesan or Romano cheese 1. 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. 2. Sprinkle with Parmesan or Romano cheese; toss gently. Serve immediately. Makes 2 servings. Menu Idea: Serve these crisp garden vegetables alongside pork chops and garnish with some fresh basil. Nutritional facts per serving calories: 137 , total fat: 8g , saturated fat: 3g , cholesterol: 6mg , sodium: 231mg , carbohydrate: 12g , protein: 5g ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 - We Remember 9-11: A tribute to the more than 3,000 lives lost http://dir.remember./tribute Quote Link to comment Share on other sites More sharing options...
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