Ingredients

1 Tbsp. lemon juice
2 tsp. honey
2 Tbsp. cooking oil
1 pound butternut squash, peeled, seeded, cut into 1/4-inch slices
1 garlic clove, minced
1/4 tsp. ground ginger
1 C. fresh broccoli florets
1/2 C. bias sliced celery
1/2 C. thinly sliced onion
2 Tbsp. sunflower seeds

Cooking Instructions

Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on mediumhigh. Add squash, garlic and ginger. Stir fry about 3 minutes. Add broccoli, celery and onion. Stir fry 3 to 4 minutes, or until crisp and tender. Remove from heat; quickly toss with honey mixture. Sprinkle with sunflower seeds. Serve immediately.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)