Equipment
- Wok 14-inch, or a large deep frying pan
- Deep Frying Pan if you don't have a wok
Ingredients
- 1 lb Red Kuri squash , seeded and cut into ¾-inch pieces (no need to peel), or any winter squash of your choice
- 1 small onion, halved and sliced
- 1 cup zucchini, chopped
- 1.5 cups mushrooms, sliced, such as chestnut (cremini) or button
- 1 teaspoon ground coriander
- black pepper, to taste
- ¼ cup water, plus 2-3 tablespoon more as needed, for steam-frying
- ¼ cup cashew milk, or any other plant based milk of choice
- 1 large handful fresh spinach, about 2 cups
- rice or noodles, cooked, optional, for serving
- sesame seeds, optional, for garnish
- fresh cilantro, or parsley, chopped, optional, for garnish
For the sauce
- 1.5 tablespoon tamari, or coconut aminos; use soy sauce if you don't need it gluten-free
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 3 tablespoon water
Instructions
- Cut the Red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces, about ¾ inch (no need to peel Red Kuri).
- Add the squash to a wok or large frying pan with the ¼ cup water over medium-high heat. Cook for about 5 minutes, turning the pieces occasionally, until they start to soften. Add another tablespoon of water if the pan dries out.
- Meanwhile, stir together the tamari, maple syrup, cornstarch and 3 tablespoon water in a small bowl until smooth.
- Add the onion, zucchini and mushrooms to the pan with another splash of water. Season with the ground coriander and black pepper, then cook, stirring often, for about 5 minutes, until the vegetables start to soften.
- Lower the heat to medium-low. Give the sauce a quick stir, then pour it into the pan along with the cashew milk. Cook, stirring, for 5-6 minutes, until the squash is tender and the sauce has thickened.
- Turn off the heat and stir through the spinach until just wilted. Taste and add a splash more tamari if needed. Serve immediately over cooked rice or noodles, topped with sesame seeds and fresh cilantro or parsley.
Notes
Squash swaps: Butternut, kabocha or sugar pumpkin all work. Peel butternut and sugar pumpkin first, and check for doneness a little earlier or later, since some varieties cook faster than Red Kuri.
Gluten-free: Use tamari or coconut aminos. Regular soy sauce is fine if you don't need the dish to be gluten-free.
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days and reheat with a splash of water.
Nutrition (estimated per serving)
Calories: 166kcalCarbohydrates: 37gProtein: 7gFat: 1gSodium: 809mgPotassium: 1383mgFiber: 6gSugar: 16gVitamin A: 4632IUVitamin C: 48mgCalcium: 121mgIron: 3mg
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