Tangy baby-squash stir-fry
By : Method
- Heat oil in a pan and fry onions to light brown.
- Add the stock cube and garlic powders. Fry well.
- Chop the squash to 1inch pieces and toss them in. Stir around and fry for a minute.
- Add the other veggies and cook on high flame, tossing and stirring around with a wooden spatula, for 2 mins.
- Top off with pepper, zesty orange rind and lime juice when the veggies are crisp and cooked.
Recipe courtesy Lilchefsworld
Ingredients:
8 baby squashes
1 cup chopped/ frozen mixed vegs - carrots, peas, corn kernels, etc.
1 cup chopped red and green bell-peppers
1 small onion - chopped
1 chopped green chili
pepper to taste
1 small cube veg stock (or salt to taste)
1/2 tsp garlic pwd
1 tbsp orange rind
1 tbsp lime juice
3 tbsp olive oil
8 baby squashes
1 cup chopped/ frozen mixed vegs - carrots, peas, corn kernels, etc.
1 cup chopped red and green bell-peppers
1 small onion - chopped
1 chopped green chili
pepper to taste
1 small cube veg stock (or salt to taste)
1/2 tsp garlic pwd
1 tbsp orange rind
1 tbsp lime juice
3 tbsp olive oil
RECIPES BY MEARL FERNANDES
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