1 T. margarine or cooking oil
\n1 clove garlic, minced
\n1\/4 tsp. dried basil, oregano, or Italian seasoning, crushed
\n1 medium carrot, cut into julienne strips (1\/2 C.)
\n1 small zucchini and\/or yellow summer squash, cut into julienne strips (1 C.)
\n2 medium leeks, thinly sliced (2\/3 C.), or 2 green onions, thinly sliced (1\/4 C.)
\n3 T. grated Parmesan or Romano cheese<\/p>\n
Place margarine or cooking oil in a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoning in hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1 minute. Add zucchini and\/or yellow squash. Stir-fry for 2-1\/2 minutes. Add leeks or green onions and stir-fry about 1-1\/2 minutes more or until vegetables are crisp-tender. Sprinkle with Parmesan or Romano cheese; toss gently. Serve immediately.<\/p>\n
Yield: 2 Servings
\nCalories: 127
\nFat: 8g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. margarine or cooking oil 1 clove garlic, minced 1\/4 tsp. dried basil, oregano, or Italian seasoning, crushed 1 medium carrot, cut into julienne strips (1\/2 C.) 1 small zucchini and\/or yellow summer squash, cut into julienne strips (1 C.) 2 medium leeks, thinly sliced (2\/3 C.), or 2 green onions, thinly sliced (1\/4 C.) 3 T. grated Parmesan or Romano cheese Place margarine or cooking oil in a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic…<\/p>\n