VEGETARIAN SQUASH AND TOMATO'S WITH A SPICY ASIAN TWIST

Ingredients:

4 cloves of garlic

4 clove sized peaces of ginger

1 tbsp of oil

1 tbsp of butter

5 squash

3 tomato's

1 tsp white pepper

Sauce: 

1 tbsp Lao gan ma chili sauce "chili in oil" *contain's peanuts

1 tsp super sesame oil

1 tbsp Oyster Sauce

1 tbsp low salt Soy Sauce

1/2 tsp corn starch

1tsp white sugar

Instructions:

1) On the lowest heat add oil and butter to a large pan.  Use a garlic press or mince garlic and ginger, disregarding outer skin.  Add to pan. 

2) Cut squash into tiny marble sized pieces.  Add squash to pan and stir to cover with oil.  Place medium heat and stir regularly till squash starts softening. Add white pepper and stir.  Reduce heat.

3) Cut 4 tomatoes into wedges.  Add to pan.  Keep on low heat.

4) In a separate bowl combine all of the Sauce ingredients and mix thoroughly. Add to pan and cover all of the vegi's.  Cover and cook till desired tenderness.  Serve immediately.

Adding Zucchini would do well too 

Keep the heat low to prevent the garlic from burning

Yummy Black Tomato's from SHILOH ORGANICS

I used 4 cherry tomatoes from SHILOH ORGANICS to
 substitute for one of the large tomatoes.

YUM YUM.  Thanks SHILOH ORGANICS!!!