Summer Squash Stir Fry With Beef Featuring Beef Bou Recipes

SUMMER SQUASH STIR-FRY

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
• Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU

Steps:

• Place the steak, onion, squash and pepper in a large bowl. Toss well with tongs.
• In a small pot, combine all sauce ingredients. Heat gently over low heat while whisking, until BOU is completely dissolved.
• Pour sauce into liquid measuring cup. Set aside.
• Heat 1 tablespoon of oil in a wok over medium-high heat. Add ¼ of the stir fry mixture along with a pinch of salt and pepper. Cook, stirring constantly, for 3 minutes.
• Briefly stir the sauce to distribute the garlic, then add ¼ of the sauce to the wok. Continue cooking and stirring for 2 more minutes.
• Remove stir-fry from pan. Repeat steps 4-6 three more times.
• Garnish with scallions, serve, and enjoy!

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

PORK AND SQUASH STIR-FRY

Steps:

• Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
• Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
• Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.

SWEET FRIED SUMMER SQUASH

Steps:

• Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
• Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.

SUMMER SQUASH STIR-FRY

Steps:

• Preheat a large skillet or wok over high heat; add vegetable oil or spray to coat pan.
• Add zucchini, summer squash, and red pepper.
• Cook, stirring constantly, for 3 to 4 minutes or until vegetables are crisp-tender.
• Add Italian seasoning and garlic powder; cook 1 minute more- Serve hot.

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

SUMMER STIR FRY

Steps:

• combine first 5 ingredients in a small bowl, as they are for sauce. set aside.
• cook lentils and rice in separate sauce pans while you are preparing the stir fry. use ratio called for in rice and a 3 c water/ 1 c lentils ratio to cook the lentils.
• meanwhile, in a large pot, saute the onion and garlic in the oil.
• add carrots and celery. stirring occasionally, cook for 2-3 minutes.
• add the remaining vegetables and continue to cook. add the sauce and some water if the vegetables are sticking to the pan.
• cover and simmer for 5 minutes.
• once all components are done, combine in the vegetable pot.

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

SUMMER SQUASH STIR-FRY WITH BEEF

Steps:

• Place the steak, onion, squash and pepper into a large bowl. Toss well with tongs.
• In a small pot, combine all sauce ingredients, Heat gently over low heat while whisking, until BOU is completely dissolved. Pour sauce into liquid measuring cup. Set aside.
• Heat 1 tablespoon of oil in a wok over medium-high heat. Add 1/4 of the stir fry mixture along with a pinch of salt and pepper. Cook, stirring constantly, for 3 minutes.
• Briefly stir the sauce to distribute the garlic, then add 1/4 of the sauce to the wok. Continue cooking and stirring for 2 more minutes.
• Remove stir-fry from pan. Repeat steps 4-6 three more times.
• Garnish with scallions and serve.