1 tablespoon cooking oil 2 small zucchini, thinly bias-sliced (2 cups) 2 small yellow summer squash, thinly bias-sliced (2 cups) 2 cups broccoli flowerets 2 teaspoons snipped fresh basil or 3/4 teaspoon dried basil, crushed 2 teaspoons snipped fresh oregano or 3/4 teaspoon dried oregano, crushed 1/4 teaspoon salt 1/8 teaspoon pepper 1 medium tomato, chopped 1 tablespoon butter or margarine
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow squash in hot oil for 3 to 4 minutes or till crisp-tender. Remove vegetables from the wok.
Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry for 2 to 3 minutes or till crisp-tender.
Return cooked zucchini and yellow squash to the wok. Add tomato and butter or margarine. Stir-fry just till butter is melted. Serve immediately.
