Spring Vegetable Stir-Fry from the Bon Secours Maryview Hospital Let's Get Real program.

INGREDIENTS:

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon grated ginger

¼ cup yellow squash

¼ cup zucchini

½ cup baby corn

½ cup baby carrots, blanched

½ cup snow peas or sugar snap peas

Salt and pepper to taste

Method of Preparation:

In a wok or sauté pan, heat the oil and add garlic and ginger.

Add all vegetables and sauté for 3 to 5 minutes.

Season with salt and pepper.  

Optional ingredients:

soy sauce, onions or Teriyaki sauce

Yield: 6-8 servings