Ingredients
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1/2 lb cold fresh zucchini
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1/2 lb cold fresh yellow squash
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1/4 lb cold red pepper, 1/4 inch julienne cut strips
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1/4 lb cold red onion, 1/4 inch julienne cut strips
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1 small cold corn, cob (1-6 "wheel" cut)
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3 tablespoons cold butter or 3 tablespoons margarine
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1 teaspoon salt
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1/2 teaspoon garlic granules
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1 teaspoon Worcestershire sauce
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1 teaspoon soy sauce
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2 teaspoons fresh parsley or 2 teaspoons dried parsley
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1/2 teaspoon granulated sugar
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1/4 lb cold carrot, 4 inch x 1/4 inch sticks
Instructions
- Rinse and wash all vegetables under cold water.
- Cut the ends off of the zucchini and squash, then down the center lengthwise.
- Using knife, cut into 1/4 inch bias half moons.
- Slice red pepper in half and remove the stem, core and remove seeds.
- Cut each half in half, then slice lengthwise into 1/4" julienne strips.
- Slice both ends of red onion off, remove peel and core.
- Slice lengthwise for a 1/4 inch julienne cut.
- Peel carrots.
- Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.
- Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.
- Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.
- Add salt, sugar and garlic.
- Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.
- When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.
- Mix thoroughly and serve.