Fresh Corn and Veggie Summer Stir Fry
From crabhappychick 17 years ago
- 5 minutes to make
- Serves 8
Threw this together one night with stuff from the garden and it became a summer staple. We all love this dish! And is it ever pretty! Beautiful on the plate.
Ingredients
- 4 ears of corn, uncooked, kernels cut from cob shopping list
- 1 red bell pepper, diced shopping list
- 1 large onion, diced shopping list
- 2 hot peppers, Hungarian yellow, banana, jalepeno - hot kind, finely minced shopping list
- 1 yellow squash, quartered lengthwise and sliced across into quarters shopping list
- 1 zucchini, quartered lengthwise and sliced across into quarters shopping list
- 1 tablespoon olive oil shopping list
- 2 tablespoons butter shopping list
- seasoned salt, Jane's Crazy Salt - to taste shopping list
- 1 teaspoon chicken soup base shopping list
How to make it
- Melt butter and oil together in large skillet. Add all veggies at the same time. Stir and cook for about 15-25 minutes depending upon volume. When squash is cooked add Crazy salt, pepper and chicken soup base. Stir well and serve.
- NOTE: I've added eggplant to this as well. You can add a can of black beans and diced fresh tomatoes and a little balsamic vinegar to cold leftovers and toss it with cooked bow ties for a nice salad, too.
- Also, I know the chicken soup base might sound weird...use it! It just add a nice mellow, smoothness and depth of flavor to the dish.
People Who Like This Dish 3
- jenniferbyrdez Kenner, LA
- dextergirl Murrieta, CA
- clbacon Birmingham, AL
- crabhappychick Pittsburgh, PA
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