Baby Squash Stir Fry Recipe

Transform market-fresh baby squash into a vibrant, Asian-inspired stir-fry! This lightning-fast recipe (ready in 15 minutes!) retains the squash's nutrients and delivers a burst of flavor. Inspired by Italian ingredients, but with a delicious Asian twist, this dish is incredibly versatile. Serve it over rice, noodles, or a bed of greens for a quick and healthy weeknight meal.

Prep Time 5 mins
Cook Time 15 mins
Calories 92.4 kcal
Protein 5g
Rating 5.0 (2 Reviews)
Baby Squash Stir Fry 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baby Squash Stir Fry

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How to Make Baby Squash Stir Fry

  1. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
  2. 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.
  3. Stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon sugar. Continue to stir-fry for another 2-3 minutes.
  4. 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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