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| 1 x ca. 450 g | Squash, butternut |
| 2 Esslöffel | vegetable oil |
| 1 Teelöffel | sesame oil |
| 1/2 Tasse | Celery; bias- cut |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | gingerroot grated |
| 1 Tasse | Broccoli flowerets |
| 1/2 klein | Onion; thinly sliced, separated into rings |
| 1 Esslöffel | lemon juice |
| 2 Teelöffel | Honey (or substitute or eliminate for those who object to honey) |
| 2 Esslöffel | Sunflower nuts |
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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.
Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0 mg chol, 19 mg sod, 387 mg pot, 4 g fiber, 124% Usrda Vitamin A, 40% Usrda Vitamin C
From the files of Deeanne
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