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Squash Stir Fry

After too many days of meat and potatoes during our winter holiday family visit, I thought about what to cook for dinner the entire 5 hour trip home.  There was only two rules: NO MEAT and LOTS of VEGGIES.  Pretty simple, right?  The problem was I did not remember what was in the fridge to eat and I was not about to venture out to the store either.  Necessity is the mother of invention and Squash Stir Fry was its result.

There was no recipe to follow, many stir fry experiences using my standard go to stir fry sauce as the base.

1 yellow squash
1 zucchini
1 large carrot
1/2 bag of snap peas
1 tablespoon olive oil

3 green onions
1 inch grated ginger
2 teaspoons garlic
3 tablespoons soy sauce
2 teaspoon oyster sauce
1 teaspoon white sugar
1 teaspoon sriracha
1 teaspoon corn starch
1/2 cup of low sodium chicken broth
1 teaspoon sesame oil

Dice veggies and fry in olive oil to al dente in skillet over medium heat.  Remove from pan.  To pan add green onions, ginger, garlic.  Fry for 1 minute.  Add soy sauce, oyster sauce, sugar, sriracha.  Dissolve corn starch in chicken broth, add to soy sauce mixture.  Toss in veggies and stir to mix.  Remove from heat and add sesame oil.  Serve over rice.

Scaled for Likability: Great
Unless you are the 12 year old table counterpart who detests all things veggies at this point in life.  The veggies had a nice balance in flavor of sweet and earthy, the carrots and the snap peas offset the soft squashes, and there was plenty of sauce to adequately cover the rice.  It was fabulous.

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