Baby Squash Stir Fry------

Name: Baby Squash Stir Fry------
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon olive oil; 4 cups sliced baby squash, yellow and green patty pans; 1 small onion, sliced; 1 small sweet red pepper (Size of a jalapeno); 1 small yellow sweet pepper (Size of a jalapeno); 1 small orange sweet bell pepper (Size of a jalapeno); 3 cloves garlic, minced; 1 teaspoon grated ginger; 1/2 tablespoon sugar; 1 tablespoon light soy sauce or 1 tablespoon salt; 1/2 teaspoon sesame oil; 1/2 lime, juice of (optional); fresh cilantro or fresh parsley

Submitted by Rita1652

"I saw these in the market and I just couldn't leave them there. It should be Italian but I made it Asian style! This is a quick and easy dish! You are stir frying quickly to keep the vitamins from escaping. Taste before adding salt. Serve as is, over rice, noodles, or on a bed of greens...."

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photo by Rita1652

Ready In:: 15mins
Ingredients:: 13
Serves:: 4-6

ingredients

1 tablespoon olive oil
4 cups sliced baby squash, yellow and green patty pans
1 small onion, sliced
1 small sweet red pepper (Size of a jalapeno)
1 small yellow sweet pepper (Size of a jalapeno)
1 small orange sweet bell pepper (Size of a jalapeno)
3 cloves garlic, minced
1 teaspoon grated ginger
¹⁄₂ tablespoon sugar
1 tablespoon light soy sauce or 1 tablespoon salt
¹⁄₂ teaspoon sesame oil
garnish
¹⁄₂ lime, juice of (optional)
fresh cilantro or fresh parsley

directions

Heat oil in a large pan medium high heat.
Add next 5 ingredients stir fry quickly.
Toss in sugar, soy,& sesame oil.
Squeeze lime juice over all and garnish with herbs.

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Reviews

My husband and I both enjoyed this dish! I used baby summer squash and red, yellow, orange, and green peppers. This made a nice side dish. Thanks Rita!

Sharon123
Very good baby squash, I made baby squash about like this. I made it like recipe said but added some pepper flakes for a little zipp. Love the sesame oil and soy sauce it adds a lot of flavor. Thank you Rita for posting the recipe, I will be making it again.

Barb G.