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.