piece fresh ginger (about 3/4 inch square), peeled
2
cloves garlic
2
teaspoons cornstarch
1/4
teaspoon salt
1/2
cup vegetable or chicken broth
1
tablespoon vegetable oil
1
teaspoon butter or margarine
Yellow bell pepper rings and green onion brushes (optional)
Scrub zucchini and yellow squash; pat dry with paper towels and cut off ends. Cut zucchini and yellow squash diagonally into 1/4-inch-thick slices. Cut pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1/4-inch-thick strips. Finely chop ginger and garlic. Combine cornstarch and salt in cup; stir in broth until smooth. Set aside.
Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok. Add butter; swirl to coat bottom and heat 30 seconds. Add ginger; stir-fry 30 seconds. Add zucchini and yellow squash; stir-fry about 6 minutes or until crisp-tender. Stir in pepper and garlic; stir-fry 1 minute.
Stir broth mixture until smooth and add to wok. Stir-fry until sauce boils and thickens. Transfer to serving plate. Garnish, if desired.
Note
Look for firm yellow squash and zucchini with a bright color. Avoid yellow squash and zucchini longer than 8 inches and with brown spots.
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