Post by chief_cook2 on Aug 30, 2005 8:13:50 GMT -6
Summertime Squash
2 small zucchini
2 small yellow squash
1 small red pepper
2 cloves garlic
2 tsp. cornstarch
1/4 tsp. salt
1/2 C. vegetable broth
1 T. vegetable oil
1 tsp. butter
Cut zucchini and yellow squash diagonally into 1/4 inch thick slices.
Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse,
dry and cut into 1/4 inch thick strips. Finely chop garlic. Combine
cornstarch and salt in small cup. Stir in vegetable broth until mixture
is smooth; set aside. Heat a large nonstick skillet over medium-high
heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add
butter; and swirl to coat bottom of pan. Heat 30 seconds. Add zucchini
and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir
in red bell pepper and garlic; cook, stirring constantly, for about 1
minute. Stir reserved broth mixture until smooth and add to skillet.
Cook and stir until sauce boils and thickens. Serves 4.
2 small zucchini
2 small yellow squash
1 small red pepper
2 cloves garlic
2 tsp. cornstarch
1/4 tsp. salt
1/2 C. vegetable broth
1 T. vegetable oil
1 tsp. butter
Cut zucchini and yellow squash diagonally into 1/4 inch thick slices.
Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse,
dry and cut into 1/4 inch thick strips. Finely chop garlic. Combine
cornstarch and salt in small cup. Stir in vegetable broth until mixture
is smooth; set aside. Heat a large nonstick skillet over medium-high
heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add
butter; and swirl to coat bottom of pan. Heat 30 seconds. Add zucchini
and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir
in red bell pepper and garlic; cook, stirring constantly, for about 1
minute. Stir reserved broth mixture until smooth and add to skillet.
Cook and stir until sauce boils and thickens. Serves 4.