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.