Recipe by Campbell's Kitchen
"Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!"
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yellow squash, sliced
1/2 (16 ounce) package
red onion, cut in half and thickly sliced
Swanson® Flavor Boost™ Concentrated Vegetable Broth
My husband and I both like this dish; cruncy veggies, nice flavor, and easy too. We added pepper to taste.
Add in some broccoli, mushrooms, and a pepper (red/yellow/orange) or two, and replace the Swanson's with House of Tsang Stir-Fry sauce (or Szechuan if you like it on the spicier side as I do) and you will be eating my go-to at-home date meal. Goes great on some brown rice.
I've been making this for quite awhile now & my family loves it. I make Angle Hair Pasta & serve this over it. It is so yummy!! Sometimes I will stir fry cubed boneless cubed chicken breast first before the veggies. You could serve it with shrimp too. YuMM!! My Grandkids have requested this from me. Enjoy!!
I have been cooking this combination of vegetables for years but have always used a version of Italian Dressing to cook the vegetables in such as Newman's Own Italian or Kraft Zesty Italian instead of the Flavor Boost packet. Also in season, I would often add fresh cut up beefstake tomato's. It is a great side dish or as others have said, can also be eaten over rice as a very full meal. I will make it again and try the Flavor Boost method too!!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Vegetable Stir-Fry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 24
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