Ingredients

• 8 - baby squashes
• 1 cup - chopped mixed vegs (carrots, peas, corn kernels, etc.)
• 1 cup - chopped red and green bell-peppers
• 1 - small onion - chopped
• 1 - chopped green chilli
• Pepper to taste
• 1 small cube veg stock (or salt to taste)
• 1/2 tsp - garlic powder
• 1 tbsp - orange rind
• 1 tbsp - lime juice
• 3 tbsp - olive oil

How to Make Tangy Baby-Squash Stir-Fry

• Heat oil in a pan and fry onions to light brown.
• Add the stock cube and garlic powders. Fry well.
• Chop the squash to 1 inch pieces and toss them in. Stir fry for a minute.
• Add the other veggies. Cook on high flame, tossing and stirring around with a wooden spatula for 2 minutes.
• Top off with pepper, zesty orange rind and lime juice when the veggies are crisp and cooked.