Vegetable stir-fry I made up myself. Fairly low-calorie.
| Ingredients | US | Metric |
|---|---|---|
| Butter or Margarine | 2 tbsp | 30 ml |
| Onion, chopped | 1 onion | 1 onion |
| Garlic, minced | 1 - 2 tbsp | 15 - 30 ml |
| Carrots, chopped | 1 cup | 240 ml |
| Zucchini, peeled and sliced | 1 - 2 zucchini | 1 - 2 zucchini |
| Yellow Squash, sliced | 2 - 3 squash | 2 - 3 squash |
| Bell Pepper, choped | 1 pepper | 1 pepper |
| Stir-fry Sauce | 3 tbsp | 45 ml |
| Rice Wine Vinegar | 3 tbsp | 45 ml |
| Soy Sauce | 3 tbsp | 45 ml |
| Worchestershire | 3 tbsp | 45 ml |
| Ground Ginger | 1 tsp | 5 ml |
| Ground Black Pepper | ½ tsp | 2.5 ml |
| Udon Noodles | 2 14.2 oz packages | 2 14.2 oz packages |
| Broccoli | 1 ½ cups | 350 ml |
- Melt butter in very large skillet or pot.
- Sautee onions, garlic and carrots.
- Add zucchini, squash, and bell pepper.
- Add stir-fry sauce, vinegar, soy sauce, and worchestershire.
- Cook for a few minutes.
- Stir in noodles.
- Add broccoli to top, place lid, and steam for a few minutes.