A Healthy Quick Dinner Recipe - Squash Medley

Sometimes we get into a green bean and salad rut, unable to imagine 5 vegetables a day. Studies show that fruits and vegetables are an important part of our diet, with anti-aging properties as well as fighting cancer and heart disease. It is actually easy to find quick and easy vegetable recipes that are tasty and appealing with a little advance planning.

Though called summer squash, fresh yellow squash and zucchini are actually available year round. They are fat free, rich in Vitamin C and very low in calories. In the fight to get more fruits and vegetables on the table, this quick and healthy dinner vegetable recipe is a clear winner.

This Squash Medley is a mixture of zucchini and yellow summer squash. You can use either one alone if you must, but mixing them contributes to the flavors and visual appeal. You want to cook the squash only until barely fork tender, not mushy. Stir in the oregano as you take the squash off the heat. As a variation, my family also likes this with an onion added to the squash and some parmesan cheese thrown in with the oregano, but that's another meal.

Squash Medley

2 Tablespoons olive oil

1 pound zucchini, cut into ½ by 2 inch sticks

1 pound yellow squash, cut into ½ by 2 inch sticks

salt and freshly ground pepper

1 garlic clove, minced

1 ½ teaspoons minced fresh oregano

Heat the oil in the skillet. Add the zucchini, summer squash and salt and pepper to taste.
Cook over medium high heat, stirring until brown and almost tender, about 5 minutes.
Add the garlic and stir for 1 minute. Stir in the oregano.
Serve.

Stir Fried Pork and Mushrooms

(3 American servings/6 Chinese servings)

3 dried Chinese mushrooms
1/2 pound lean pork (tenderloin, butt or shoulder)
1/2 cup bamboo, sliced
6 water chestnuts
2 scallions
4 fresh mushrooms
4 tablespoons oil
1/2 teaspoon salt
1 clove garlic, crushed
2 thin slices fresh ginger root
1/2 cup bean sprouts
1/2 teaspoon salt
1 tablespoon sherry
1/2 cup chicken or meat broth
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 3 tablespoons water

Soak the dried mushrooms in hot water for about 30 minutes. Squeeze dry, remove stalks and cut caps in 1/4 to 1/2 inch wide strips. Cut the pork across the grain into 1/8 inch thick slices. Cut the bamboo in 1/8 to 1/4 in inch slices and the water chestnuts cut in 1/4 inch thick slices.

Cut the scallions in 1 inch long pieces diagonally. Cut mushrooms in 1/4 inch thick slices. Heat 2 tablespoons oil in a wok or other pan. Add the salt and stir fry for 30 seconds. Add the garlic and ginger and stir fry for about 45 seconds or until lightly browned. Remove garlic from pan. Add bamboo, water chestnuts, mushrooms and Chinese mushrooms and stir fry for 1 minute. Add bean sprouts and stir for another 30 to 45 seconds.

Remove from the pan. Add remaining oil and heat. Add salt and scallions and stir fry for 30 seconds. Add the pork and stir fry for about 2 1/2 minutes. Stir in sherry and stir fry to blend. Return vegetables to the pan, add broth and soy sauce and bring quickly to a boil. Reduce heat, cover and simmer for about 2 minutes or until tender. Stir in the cornstarch mixture to thicken and serve immediately.