Recipe - Heart-Healthy Pumpkin Pie

2 tablespoon Cholesterol free oil; (olive
oil or peanut
; oil for unique
; flavor)
1 Clove garlic; cut or sliced up
(optional)
1 small Slic fresh ginger; (or 1/2
teaspoon
; ground)
4 cup Thinly cut or sliced up vegetables;
(any firm vegetable
; cut or sliced up thin can be
; stirfried)
***TAKE YOUR PICK FROM THESE
EXCITING
; FRESH VEGETABLES***
Carrots
Cabbage
Green; Red or Yellow
; Peppers
Celery
Celery Cabbage
Asparagus
Nappa Cabbage
Turnips
SnoPeas
Yellow Cabbage
Broccoli
Bok Choy
Zucchini Squash
Cauliflower
Mushrooms
Jicama; (Mexican Yam)
Onions; (All Kinds)
One half teaspoon Salt or to taste
One fourth teaspoon Pepper or to taste
1 teaspoon Fresh or dried herbs
chopped; (basil, parsley,
; etc.)
2 teaspoon Soy sauce

Place two teaspoons oil in 10" skillet or favorite wok. Heat on mediumhigh
heat. Add garlic and ginger to the oil. Stir to season oil with garlic and
ginger. Your oil is now flavored. Toss thin cut or sliced up veggies into oil and
stir to toss to coat all vegetables. Continue to stir every 1020 seconds.
Add salt, pepper, soy sauce, herbs to taste. Stirfry till vegetables get a
little limp but are still firm. Be sure to use sweet red bell peppers to
add that splash of color to excite the eye. For glaze, add 1/3 cup of water
and 1 teaspoon of cornstarch blended. Stir till stirfry is coated. Serves
46.

Enjoy!

Converted by MC_Buster.

NOTES : Enjoy good health and excellent nutrition for this quick and easy
dish which goes with any main entree item whether it be beef, chicken,
fish, ham, lamb or pork. Served with or over rice, it makes excellent
vegetarian fare or a great Lenten dish. Less than 50 calories a cup and no
cholesterol.

Converted by MM_Buster v2.0l.