Zutaten für Baby Squash Stir Fry
- 1 tablespoon olive oil
- 500g baby squash, halved or quartered
- 1 small onion, sliced
- 1 red bell pepper, sliced
- Not used in recipe
- Not used in recipe
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- juice of 1 lime
- chopped fresh cilantro, for garnish
- green onions, for garnish (optional)
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Zubereitung von Baby Squash Stir Fry
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
- Add 1 small onion (sliced), 2 cloves garlic (minced), 1 inch ginger (grated), 1 red bell pepper (sliced), and 500g baby squash (halved or quartered if large) to the pan. Stir-fry for 5-7 minutes, until the vegetables are slightly tender-crisp.
- Stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon sugar. Continue to stir-fry for another 2-3 minutes.
- Squeeze the juice of 1 lime over the stir-fry. Garnish with chopped cilantro or green onions and serve immediately over rice, noodles, or greens.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
25g
Fat
3g
Carbs
4g
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15 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Low Protein Healthy Side Dishes Asian Vegetarian Stove Top Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Stir Fry Low Carb Healthy 2 Low In Something Taste Mood Sweet Equipment Presentation Served Hot Technique
