Ingredients for 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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How to Make 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