Veggie Stir Fry
|Broccoli||1 Cup (16 tbs)|
|Yellow squash||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs)|
|Chicken bouillon||1⁄2 Cup (8 tbs)|
1. Break broccoli into pieces and thinly slice stems. Slice squash, carrots, and onions.
2. Pour oil and bouillon in wok or nonstick skillet. Add vegetables and simmer uncovered until bouillon has cooked away.
3. Lightly brown vegetables in remaining oil.