1 Tbsp. vegetable oil
2 small zucchini, thinly sliced on the bias
2 small yellow summer squash, thinly sliced on the bias
2 cups broccoli flowerettes
¾ tsp. basil
¾ tsp. oregano
¼ tsp. salt
¼ tsp. pepper
1 medium tomato, chopped
1 Tbsp. butter
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Pour vegetable oil into a wok or large skillet. Add more oil, if necessary, during cooking. Preheat over medium high heat. Stiry fry zucchini and yellow squash for 4 minutes. Remove from wok.
Add broccoli, basil, oregano, salt and pepper to hot wok. Stir fry 3 minutes.
Return zucchini and squash to wok. Add tomato and butter. Stir fry just until butter is melted. Serve immediately.
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