SAVORY VEGETABLE STIR-FRY
Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
- Stir the concentrated broth in the skillet and cook until the mixture is hot.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 11.4 g, Fat 2.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 290.9 mg, Sugar 3.7 g
WINTER SQUASH AND PORK STIR-FRY
This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual final texture - somewhat al dente - and keeps its flavor from becoming too sweet," Mr. Bittman wrote. It's a great option for a weeknight dinner, and a far cry from the cut-and-bake squash of the 1970s.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put half the oil in a heavy skillet or wok and turn heat to high. When hot, add pork and cook, stirring once or twice, until browned; don't worry about cooking it through. Remove with a slotted spoon.
- Add remaining oil, followed a moment later by squash. Cook, stirring occasionally, for about 2 minutes. Add ginger and scallions and stir; add stock and cook until it reduces by about half. Add soy sauce and cook 30 seconds or so.
- Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 606 milligrams, Sugar 4 grams, TransFat 0 grams
ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse zucchini and squash.
- Cut into thin slices, discarding stems and bottoms.
- Slice onion into thin rings.
- Spray a wok or large, covered frying pan with cooking spray.
- Melt butter in pan over medium-high heat.
- Add zucchini, squash and onion.
- Stir-fry for several minutes, until tender-crisp.
- Season with salt and pepper, to taste.
- Add 3 T water and cover.
- Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).
KABOCHA SQUASH AND PORK STIR-FRY
To cut up the kabocha squash for this recipe, slice 1/4" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.
Provided by Chris Morocco
Categories Bon Appétit Dinner Quick & Easy Pumpkin Squash Pork Garlic Lime Juice Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Steam squash in a steamer basket set in a pot of simmering water until tender, 6-8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
- Serve stir-fry topped with peanuts and cilantro.
ASIAN STIR-FRIED SQUASH
This squash is really fast to prepare and my family loves the taste.
Provided by Beverley Williams
Categories Vegetables
Time 15m
Number Of Ingredients 6
Steps:
- 1. Slice squash into 1/4 inch pieces. NOTE: my squash was really large so I quartered the slice to make the pieces bite-sized.
- 2. Place oil, soy sauce, garlic and ginger into a skillet or wok. Stir to mix well.
- 3. Heat over medium.
- 4. When oil is hot, add squash pieces to skillet. Stir to coat with oil mixture.
- 5. Cook stirring frequently until squash is tender-crisp about 7 minutes.
ZUCCHINI AND SHRIMP STIR-FRY
Zucchini and Shrimp Stir-Fry - Super easy, refreshing, yummy and takes less than 30 mins. Make it tonight for dinner!!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Mix all the ingredients in the Brown Sauce, stir well and set aside.
- Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms.
- Toss and stir-fry for about 30 seconds.
- Add the Brown Sauce (stir right before using), stir to combine well with the ingredients. Once the sauce thickens, dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 149 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 people, Sodium 620 milligrams sodium, Sugar 3 grams sugar
ZUCCHINI STIR FRY
Zucchini stir fry with chicken is fast, easy to cook, healthy, and is ready in 25 minutes. This stir-fry recipe with an Asian spin is a welcoming change to bake, roast, and grill.
Provided by KP Kwan
Categories Main
Time 25m
Number Of Ingredients 19
Steps:
- Cut the chicken breast meat into thin slices.
- Marinate with other ingredients in A for thirty minutes or longer.
- Heat some oil in a pan. Pan-fry the breast meat over low heat until lightly brown on both sides. Set aside.
- Cut off both ends of the zucchini. Quartered it lengthwise, remove part of the seeds, then cut it into one-inch slices.
- Soak the wood fungus for thirty minutes or until fully hydrated, then cut it into thin strips.
- Blanch the zucchini and carrots in boiling water for one minute, drain.
- Saute the ginger, garlic, and scallion with oil until aromatic. Add the soaked wood fungus, then the blanched carrots and zucchini, and stir-fry over medium heat for one minute.
- Season with oyster sauce, salt, and sugar.
- Return the pan-fried chicken to the pan.
- Thicken the sauce with the cornstarch slurry, Dish out and serve.
Nutrition Facts : Calories 368 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 47 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1240 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BABY SQUASH STIR FRY------
I saw these in the market and I just couldn't leave them there. It should be Italian but I made it Asian style! This is a quick and easy dish! You are stir frying quickly to keep the vitamins from escaping. Taste before adding salt. Serve as is, over rice, noodles, or on a bed of greens....
Provided by Rita1652
Categories Asian
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pan medium high heat.
- Add next 5 ingredients stir fry quickly.
- Toss in sugar, soy,& sesame oil.
- Squeeze lime juice over all and garnish with herbs.
ASIAN PEANUT SPAGHETTI SQUASH STIR-FRY
A healthy spaghetti squash recipe full of Asian flavors! Similar to spaghetti squash pad thai with an easy sauce and lots of vegetables!
Provided by Lisa Huff
Categories Main Dish
Time 45m
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise with a sharp knife. Remove seeds with spoon. Place squash, cut side down in a microwave safe pan. Add about 1/4 cup of water to pan and cover pan with plastic wrap. Microwave on high for about 10-15 minutes or until squash is soft. Cool slightly. Using a fork, remove squash in long strands.
- Meanwhile, place large skillet over medium-high heat. Add oil. Cook garlic and chicken, while crumbling chicken, for about 3-5 minutes or until chicken is about cooked through. Add mushrooms, green pepper, and onions to pan and cook another 4-6 minutes or until vegetables and meat are cooked through.
- Add soy sauce, peanut butter, lime juice, ginger, and pepper to pan and stir to combine. Add squash and stir to coat. (if you don't have enough room in your pan, combine in a large mixing bowl).
- Top with cilantro and peanuts before serving.
Nutrition Facts : Calories 415 kcal, Carbohydrate 29 g, Protein 29 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 98 mg, Sodium 863 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
SPAGHETTI SQUASH & PORK STIR-FRY
Here's an unusual but delicious way to use the delicate strands of spaghetti squash--in an Asian-inspired pork stir-fry. The flavors of toasted sesame oil, fresh ginger, garlic and a hit of spicy red chile sauce cling to the beautiful strands. Serve with jasmine rice.
Provided by EatingWell Test Kitchen
Categories Healthy Spaghetti Squash Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
- Slice pork into thin rounds; cut each round into matchsticks.
- Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 18.6 g, Cholesterol 73.7 mg, Fat 5.5 g, Fiber 4 g, Protein 26.2 g, SaturatedFat 1.3 g, Sodium 679.3 mg, Sugar 6.8 g
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
SQUASH STIR-FRY
Wondering what to do with all the squash from your garden? Then this recipe is for you! It's a flavorful way to use this summertime veggie. If you're giving some squash to a friend, pass along this recipe. It'll be a hit!
Provided by Beverley Williams
Categories Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a wok or large skillet, heat the oil.
- 2. Add the squash, zucchini and bell pepper. Cook until tender.
- 3. Add remaining ingredients. Simmer for 20 minutes.
- 4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)
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- Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
- Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
- Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.
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- Brush the interior with oil and sprinkle with a little salt. Place cut-side up on baking sheet. Roast for 30 minutes.
- Turnover and roast another 5-15 minutes, until a knife easily pierces the skin and flesh. Remove from oven let cool. Use a fork to scoop out spaghetti squash into fine strings and set aside.
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