Makes 4 servings
Nonstick spray coating
3 medium leeks, thinly sliced (1 cup)
1 tbsp. snipped fresh oregano
1 clove garlic, minced
1 to 2 tbsp. olive oil or vegetable oil
1/2 tsp. toasted sesame oil
2 cups broccoli flowerets
2 cups yellow sunburst squash or
yellow summer squash, cut into
Fresh basil for garnish
Spray a wok or large skillet with nonstick coating. Preheat over medium heat. Add leeks, oregano, and garlic; stir fry for 2 to 3 minutes or till leeks are tender. Remove from wok or skillet; set aside.
Add 1 tablespoon olive oil or cooking oil to wok. Add broccoli and squash; stir fry for 3 to 4 minutes or till vegetables are crisp tender, adding remaining oil if necessary. Return leek mixture to wok; heat through. Serve with lemon wedges. Garnish with fresh basil.