Looking for a dish that's quick, easy, and packed with delicious flavor? Look no further than this savory squash and zucchini stir-fry! This vibrant dish combines the best of Chinese and American flavors, resulting in a truly unique and satisfying meal.
Ingredients
- 1 medium squash, washed, stem and end removed, sliced into bite-sized pieces
- 2 medium zucchini, washed, stem and end removed, sliced into bite-sized pieces
- 2 cloves garlic, minced
- 1 tablespoon cooking oil (vegetable, canola, or peanut)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons light soy sauce (or regular soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
Instructions
-
Wash the squash and zucchini, removing the stem and ends. Slice them into bite-sized pieces. If the pieces seem large, cut them in half again for smaller bites. Aim for even thickness for consistent cooking.
- Mince the garlic.
- Heat the wok. Add the cooking oil and turn the heat to high.
- Once the oil is hot, drop in the squash and zucchini.
- Add the salt and stir to coat the vegetables.
- Add the garlic and black pepper. Continue stirring to ensure everything is evenly seasoned. Flip the vegetables to cook the unseasoned sides.
- Reduce the heat to medium-high and add the soy sauce, sesame oil, and hoisin sauce.
- Continue stirring until the squash and zucchini are almost translucent, indicating they are cooked through.
- If the dish needs more salt, add it gradually. If it lacks flavor, consider adding a touch more sesame oil.
- Serve hot. Enjoy this savory stir-fry as a main course or alongside rice or noodles.
Tips
- For a spicier dish, add a pinch of red pepper flakes or chili oil.
- Feel free to substitute the squash with another winter squash variety like butternut or kabocha.
- Add some colorful bell peppers or chopped carrots for additional vegetables and flavor.
- Garnish with chopped green onions or sesame seeds for extra flavor and visual appeal.
