Veggie Stir Fry

  • 3 Tbsp olive oil
  • 1 russet potato, cut into 1/2″ cubes
  • 2 yellow neck squash, peeled and cut into 1/2″ cubes
  • 1 cup leek, white part thinly sliced
  • 3 large cloves garlic, crushed and chopped
  • 1/4 cup vegetable stock
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/2 head of red cabbage, cored and shredded
  • 1 & 1/2 cup broccoli, cut into small flowerettes
  • 2 tsp fresh lemon juice
  • 1 yellow bell pepper, cored and sliced into 1/2 inch wide strips
  • 1 small can water chestnuts
  • salt & pepper

In a large saute pan, heat the oil and add the potato, squash and lightly salt and pepper.  Saute until they’re crisp on all sides.  Remove from the pan and keep warm, uncovered on a plate.  Add a little more oil if necessary and quickly saute the leek and garlic.  Do not allow to brown.  Add the vegetable stock, thyme, marjoram, cabbage and cover steaming for 2 minutes.  Add the broccoli, a little salt and pepper and cover again steaming for 1 minute.  Uncover and sprinkle with lemon juice.  Continue cooking to allow the liquid to evaporate almost completely.  Add the bell pepper, potato and squash and saute mixture until potato and squash are heated through.  Serve immediately as a side dish.

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