Stir Crazy!-Broccoli and Butternut Squash

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* Exported from MasterCook *

 

Broccoli And Butternut Squash

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories : Vibrant Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon walnut or light sesame oil

1 large leek -- white part only, halved lengthwise, sliced thin,

and well rinsed

2 cups diced peeled butternut squash

1/2 cup vegetable stock

2 tablespoons dry sherry

1/2 teaspoon salt -- plus more to taste

4 cups broccoli -- cut into small florets and stems

2 teaspoons minced fresh dill -- (2-3)

or

1 teaspoon dried dill

1/4 cup chopped toasted walnuts

freshly ground black pepper to taste

 

Set a wok over medium-high heat. Pour the oil around the rim and swirl it to

coat the inside of the pan. Add the leek and stir-fry

for about 1 minute. Add the squash and continue stir-frying for 2 to 3 minutes.

 

Add the stock, sherry, and 1/2 teaspoon salt. Bring the liquid to a simmer.

Cover the wok, lower the heat, and steam about 5 minutes

or until the squash is almost tender and the liquid is reduced considerably.

 

Add the broccoli and dill to the wok. Cover and steam for 2 to 3 minutes longer,

until the broccoli is tender but still bright

green. Add the walnuts. Season with pepper and more salt to taste. Serve

immediately.

 

Calories: 175; Total fat: 8 g; Protein: 4 g; Carbohydrates: 20 g; Cholesterol: 0

g; Sodium: 339 mg

 

Description:

" Serve this classy, colorful side dish for a special holiday meal. "

Source:

" Stir Crazy! "

S(Scanned by):

" KETS on 3/11/01 "

Copyright:

" 1998 "

 

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