Recipe - Honey-Butternut Stir-Fry

1 pound Squash, butternut
2 tablespoon Vegetable oil
1 teaspoon Sesame oil
One half cup Celery; bias cut
1 Garlic clove; minced
One half teaspoon Gingerroot; grated
1 cup Broccoli flowerets
One half small Onion; thinly cut or sliced up ,
separated into rings
1 tablespoon Lemon juice
2 teaspoon Honey (or substitute or
eliminate for those who
object to honey)
2 tablespoon Sunflower nuts

Peel, seed, and slice squash into 1/4inch slices. Cut slices into small
pieshaped wedges (should have about 2 cups total).

In a 10inch skillet or wok heat oils. Add squash, celery, garlic and
gingerroot; stirfry 3 minutes. Add broccoli and onion; stirfry 3 to 4
minutes more or until vegetables are crisptender. 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini