Stir-Fry Summer Vegetables - cooking recipe

Ingredients

3 Tbsp. vegetable oil
1/2 c. sliced onion
1 medium zucchini
1 medium yellow squash
1 medium tomato, cut into wedges
1 (16 oz.) can bean sprouts, drained
3 Tbsp. soy sauce
1 (8 1/2 oz.) can water chestnuts, drained
1/2 tsp. garlic powder

Preparation

Heat oil.
Add onion and stir-fry 30 seconds.
Add zucchini and squash and stir 2 minutes.
Add tomatoes, bean sprouts and water chestnuts; cook 1 minute.
Sprinkle soy sauce and garlic powder.
Toss thoroughly.
Serve while hot.