Vegetable Medley Stir Fry
|Broccoli flowerets||1 Cup (16 tbs) (Use Fresh Or Frozen)|
|Cauliflower flowerets||1 Cup (16 tbs) (Use Fresh Or Frozen)|
|Cooking oil/Olive oil||1 Tablespoon|
|Onion||1 Medium, cut into thin wedges|
|Garlic||1 Clove (5 gm), minced|
|Yellow crookneck squash/Zucchini||1 Small, halved lengthwise and sliced|
|Teriyaki sauce/Soy sauce||1 Tablespoon|
|Lemon pepper||1 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Tomatoes||2 Small, cut into wedges|
|Sesame seed||1 Tablespoon, toasted|
If using frozen broccoli or frozen cauliflower flowerets, place the frozen vegetables in a colander. Run hot water over the vegetables about 1 minute or till thawed. Drain well; set thawed vegetables aside.
Preheat a wok or large skillet over medium-high heat; add the olive or cooking oil. Stir-fry onion and garlic in hot olive or cooking oil for 2 minutes; push to one side. Add fresh or thawed broccoli and cauliflower flowerets; stir-fry for 2 minutes or till crisp-tender; push aside. Add the crookneck squash or zucchini; stir-fry for 2 to 3 minutes more or till squash is crisp-tender. Stir in soy sauce or teriyaki sauce, lemon pepper, and sesame oil; add tomato wedges. Cover and cook over low heat about 1 minute more or till heated through.
Turn vegetables into a serving bowl. Sprinkle with toasted sesame seed.