Serve this fresh-tasting stir-fry over hot cooked rice with chopped cashews on the side, along with a gelatin fruit salad.
- 1 pound sweet Italian sausages
- ¼ cup water
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 yellow summer squash, sliced
- 1 cup frozen broccoli florets, thawed
- ¾ cup sweet-and-sour sauce
In large skillet, cook Italian sausage and water over medium heat for 6 to 8 minutes, turning frequently during cooking time, until water evaporates and sausages begin to brown. Remove sausages to plate and cut into 1-inch pieces.
Drain fat from skillet but do not rinse. Return to medium-high heat, add olive oil, then add onion. Stir-fry until onion is crisp-tender, 3 to 4 minutes.
Add squash and broccoli; stir-fry for 4 to 5 minutes longer, until broccoli is hot and squash is tender.
Return sausage pieces to skillet along with sweet-and-sour sauce. Stir-fry for 4 to 6 minutes, until sausage pieces are thoroughly cooked and sauce bubbles. Serve immediately.
Rice expands to three times its bulk when cooked. Each serving is about ½ cup, so if you want to serve six people, cook 1 cup of rice to make 3 cups. Combine 1 cup long-grain rice with 2 cups water and a pinch of salt in a saucepan. Cover, bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, until tender.