Winter Squash Stir Fry with Ginger

Made  times
purplevegie 0

"Tasty, fresh, vegetarian way to use up leftover squash! Has a sweet and sour taste, but the sauce is rich with the added thickness of the squash."
Added to shopping list. Go to shopping list.


25 min 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. 1. Slice and saute onion in oil on medium heat, adding diced garlic after a couple minutes.
  2. 2. Continue sauteing peppers, squash, diced ginger and boc choy stems over medium low heat.
  3. 3. When peppers are of desired tenderness, add lemon juice, soy sauce, brown sugar, and sliced greens. Simmer for a minute, stirring. Some of the squash will break down and become part of the sauce. Serve over rice or rice noodles.
You might also like