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Sautéed Summer Squash & Bok Choy

Mild Curry Spiced, Quick Easy Summer Vegetable Recipe

Summer Squash and Bok Choy

Thanks to our friend Debbie B. for this quick easy summer vegetable recipe!

Summer Squash and Bok Choy: The pale yellow summer squash, and tender deep green & white bok choy make a beautiful color & flavor combination, which needs minimal cooking.

Mild curry spiced recipe is lovely with rice or quinoa and simple mung dhal or as an Asian dish with Sweet &Sour Sauce and Fried Tofu.

4 Servings

Total prep & cook time: 20 min

Nutrition Data, 142g Serving: 363 cal, 50g carb, 17g fat, 269mg sodium, 6g fiber, 7g protein, low Cholesterol. Estimated glycemic load 29

You'll need a heavy weight, wide bottomed sauté pan or dutch oven for this recipe.

Ingredients:

  • 4 - 6 cups chopped summer squash (2 - 3 medium squash)
  • 1 small head bok choy
  • 1 Tbsp olive or other cooking oil
  • 1/4 tsp gr. cumin
  • 1/4 tsp ground ginger or 1 Tbsp minced fresh
  • 1/4 tsp ground fenugreek
  • 1/4 tsp ground turmeric
  • Pinch cayenne
  • Fresh ground pepper & rock salt to taste
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Directions:

  • Heat the oil on medium in the pan
  • Trim the ends of the squash and chop in 1 inch pieces to make about 4 cups
  • Cut the white stems of the bok choy into thin slices
  • Coarsely chop the green tops and set aside
  • Turn the heat up to medium high and add the squash and bok choy stems
  • Sauté for about 10 minutes until softened
  • Add the spices and stir until the veggies are coated
  • Add the green bok choy tops and stir until wilted
  • Stin in a pinch of rock salt & fresh ground pepper to taste
  • Optional: Turn heat to low, cover and cook for 5 minutes more before serving

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