Fry up some fun in the kitchen with a healthy helping of the best summer produce.
(Makes 5 servings)
- 1/2 pound zucchini, sliced
- 1/2 pound yellow squash, cut in pieces
- 1/2 pound broccoli florets
- 1/2 pound cauliflower florets
- 1/2 pound snow peas
- 1/2 cup sesame oil
- 1 tablespoon garlic
- 1/2 teaspoon ginger, freshly grated
- 1 pimiento, chopped and squeezed
Bring large pot of water to boil. Blanch each of first five ingredients separately for 1 minute. Drain each and place immediately in ice water. Heat oil in pan until hot. Add garlic and ginger and saute for 1 minute and 30 seconds. Add vegetables and toss ingredients until hot. Add chopped pimiento.
Per serving: about 2 cups
Fat: 22.9 g
Cholesterol: 0 mg
Sodium: 20 mg
Carbohydrate: 14.9 g
Protein: 5.6 g
Variations: Substitute carrots for snow peas, if desired. If including onions, add to pan with garlic and ginger. [Nutrition facts do not account for variations.]
This recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D. © 1995 The Saturday Evening Post Society. All rights reserved. To order a copy of this book, visit store.sepstore.org/cookbooks.html.