VEGETABLE STIR-FRY

1 Cup thinly sliced Leeks 1 Cup gallant Carrots

1 Tbl. snipped fresh Oregano or 1/4 Tea. dried Oregano, crushed 2 Cups Broccoli Flowerets

1 Clove Garlic, minced 2 Cups yellow summer Squash, cut into small wedges

1 to 2 Tbl. Olive Oil or cooking oil Lemon wedges

1/2 Tea. Sesame Oil Fresh Basil

Coat large skillet or wok with oil. Add broccoli and squash; stir fry for 2 to 3 minutes or until leeks are tender. Remove from wok or skillet; set aside.
Add 1 Tablespoon olive oil and the sesame oil to wok. Add carrots, broccoli and squash; stir-fry 3 to 4 minutes or until vegetables are crisp tender, adding remaining oil if necessary. Return leek mixture to wok; heat through. Serve with lemon wedges. Garnish with additional basil, if desired. Makes 4 side dish servings.

1 Cup thinly sliced Leeks	1 Cup gallant Carrots
1 Tbl. snipped fresh Oregano or 1/4 Tea. dried Oregano, crushed	2 Cups Broccoli Flowerets
1 Clove Garlic, minced	2 Cups yellow summer Squash, cut into small wedges
1 to 2 Tbl. Olive Oil or cooking oil	Lemon wedges
1/2 Tea. Sesame Oil	Fresh Basil