ASIAN STIR-FRIED SQUASH
This squash is really fast to prepare and my family loves the taste.
Provided by Beverley Williams
Categories Vegetables
Time 15m
Number Of Ingredients 6
Steps:
- 1. Slice squash into 1/4 inch pieces. NOTE: my squash was really large so I quartered the slice to make the pieces bite-sized.
- 2. Place oil, soy sauce, garlic and ginger into a skillet or wok. Stir to mix well.
- 3. Heat over medium.
- 4. When oil is hot, add squash pieces to skillet. Stir to coat with oil mixture.
- 5. Cook stirring frequently until squash is tender-crisp about 7 minutes.
ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse zucchini and squash.
- Cut into thin slices, discarding stems and bottoms.
- Slice onion into thin rings.
- Spray a wok or large, covered frying pan with cooking spray.
- Melt butter in pan over medium-high heat.
- Add zucchini, squash and onion.
- Stir-fry for several minutes, until tender-crisp.
- Season with salt and pepper, to taste.
- Add 3 T water and cover.
- Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).
SQUASH STIR-FRY
Wondering what to do with all the squash from your garden? Then this recipe is for you! It's a flavorful way to use this summertime veggie. If you're giving some squash to a friend, pass along this recipe. It'll be a hit!
Provided by Beverley Williams
Categories Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a wok or large skillet, heat the oil.
- 2. Add the squash, zucchini and bell pepper. Cook until tender.
- 3. Add remaining ingredients. Simmer for 20 minutes.
- 4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)
SAVORY VEGETABLE STIR-FRY
Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
- Stir the concentrated broth in the skillet and cook until the mixture is hot.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 11.4 g, Fat 2.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 290.9 mg, Sugar 3.7 g
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
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