3 small yellow summer squash, cubed
1 bunch baby bok- choy, chopped roughly
5 carrots, sliced very thin
2-3 cloves fresh garlic-minced
- Heat oil on medium high and add chopped bok choy with a sprinkle of real salt, stir-frying for a minute or two. Pour into serving bowl.
- Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
- Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
Add in any mixture of fresh herbs you have on hand. For this dish I picked some basil, parsley, sage, thyme and marjoram.
Honestly, just a bunch of chopped parsley would be wonderful as well. The only thing that seemed to grow for me well this year in my garden were my herbs, so I load my dishes up with them!
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