Quick vegetable Stir-fry

• 1 tablespoon butter or margarine
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced and separated into rings
• 1 large zucchini, thinly sliced
• 1 clove garlic, minced
• 1 - 12 ounce can whole kernel corn, drained
• ¼ teaspoon dill weed
• Salt and pepper to taste

1. Melt butter with oil in Wok at 325°F/162.7°C. Add onion, zucchini and garlic; stir-fry until zucchini is just tender (about 2 minutes).
2. Add corn and dill weed. Stir to combine and heat for about 1 minute. Season to taste. Garnish with chopped pimiento if desired. Reduce heat to warm for serving.

Serves 4-6.