Five Vegetable Delight Recipes

CINDY'S SOUTHERN VEGETABLE DELIGHT

Cindy's Southern Vegetable Delight image

This is a great dish when you have all those extra summer vegetables on hand. Add some chicken if you like to make it a main dish, and serve over rice. The secret is to use all fresh vegetables.

Provided by SYNDI111

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon butter
3 medium potatoes, peeled and cubed
4 yellow squash, cubed
4 fresh tomatoes, peeled and chopped
1 medium onion, chopped
Salt and pepper to taste

Steps:

Place butter in a skillet over medium heat. Stir in potatoes, squash, tomatoes, and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, about 30 minutes.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 28.8 g, Cholesterol 5.1 mg, Fat 2.5 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 27.5 mg, Sugar 3.8 g

STIR-FRY CHICKEN AND VEGETABLE DELIGHT

Stir-Fry Chicken and Vegetable Delight image

A great chicken and vegetable combination.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 35m

Yield 6

Number Of Ingredients 17

Ingredients

⅔ cup chicken or vegetable broth
2 tablespoons Argo® Corn Starch
1 tablespoon sugar
½ teaspoon Spice Islands® Crushed Red Pepper
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil
3 tablespoons Mazola® Corn Oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 onion, cut into thin wedges
12 ounces sugar snap peas*
1 red bell pepper, cut into thin strips
8 ounces mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
½ cup sliced green onions
Hot cooked rice

Steps:

Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 32.4 g, Cholesterol 46.7 mg, Fat 10.9 g, Fiber 3.6 g, Protein 22.8 g, SaturatedFat 1.9 g, Sodium 648.8 mg, Sugar 6.2 g

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