Ingredients:

  • 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cut into bite-sized cubes
  • 2 tablespoons vegetable oil (or any neutral oil of choice)
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated or minced
  • 1 bell pepper (any color), sliced thinly
  • 2 cups broccoli florets
  • 1 cup snap peas
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon red pepper flakes (adjust according to taste)
  •  Sesame seeds, for garnish
  •  Fresh cilantro or green onions, chopped, for garnish

Instructions:

  1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  2. Sauté Aromatics: Add the minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds until fragrant but not burnt.
  3. Cook Kabocha Squash: Increase to high heat and add in your cubed kabocha squash. Stir-fry for about 5\u20137 minutes until it starts to soften slightly.
  4. Add Vegetables: Toss in the sliced bell pepper, broccoli florets, and snap peas. Continue stir-frying for another 5\u20137 minutes until all vegetables are tender-crisp.
  5. Season Your Dish: Pour in soy sauce, sesame oil, rice vinegar, and sprinkle red pepper flakes over everything. Mix well to coat all ingredients evenly with sauce.
  6. Final Touches: Cook for an additional minute; this allows flavors to meld together nicely while ensuring that everything is heated through.
  7. Serve: Remove from heat and transfer your stir-fry onto serving plates or bowls.
  8. Garnish: Sprinkle with sesame seeds and freshly chopped cilantro or green onions before serving.