Ingredients Jump to Instructions ↓

  1. 1 tablespoon cooking oil

  2. 2 small zucchini, thinly bias-sliced (2 cups)

  3. 2 small yellow summer squash, thinly bias-sliced (2 cups)

  4. 2 cups broccoli flowerets

  5. 2 teaspoons snipped fresh basil or 3/4 teaspoon dried basil, crushed

  6. 2 teaspoons snipped fresh oregano or 3/4 teaspoon dried oregano, crushed

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 1 medium tomato, chopped

  10. 1 tablespoon butter or margarine

Instructions Jump to Ingredients ↑

  1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow squash in hot oil for 3 to 4 minutes or till crisp-tender. Remove vegetables from the wok.

  2. Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry for 2 to 3 minutes or till crisp-tender.

  3. Return cooked zucchini and yellow squash to the wok. Add tomato and butter or margarine. Stir-fry just till butter is melted. Serve immediately.


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