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Acorn Squash, Bok Choy & Edamame Stir-Fry

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Serves
4
Prep
30 minutes
Cook
15 minutes
Acorn Squash, Bok Choy & Edamame Stir-Fry

This healthy stir-fry is an easy dish to whip up. We added ginger teriyaki turkey filets for protein, but this is a delicious vegetarian dish if you so desire. We’ve suggested 2 sauce choices. Either works, or be creative and make your own combination.


Ingredients


Ingredients


1 acorn squash


1 head bok choy


1/2 pound edamame


1 bunch green onions


1 clove garlic


1 pint shiitake mushrooms


1/2 cup cooked white or brown rice or soba noodles


Any of the following additional veggies: broccoli, carrots, bell peppers, green beans, kale, zucchini, button mushrooms, cabbage etc.


Sauce 1 (Choose ONE sauce):


1/2 cup soy sauce


2 tablespoons any of the following oils (listed from most to least preferred): toasted sesame oil, coconut oil, olive oil or veggie/canola oil


1 tablespoon sriracha


1 teaspoon honey


Salt and pepper to tase


1/2 cup cilantro, chopped


OR Sauce 2:


1 cup peanut butter or tahini


1/2 cup soy sauce


2 tablespoons any of the following oils (listed from most to least preferred): toasted sesame oil, coconut oil, olive oil or veggie/canola oil


Squeeze of lime juice or dash of rice vinegar 


Salt and pepper to taste


Directions


Step 1: Roast acorn squash


Cut squash into 1-inch cubes. The skin is edible once roasted, so it is up to you if you want to peel it. Place on an oiled roasting pan. Roast in your oven for 30 minutes or until tender and slightly caramelized. Set aside to cool.


Fun option: Rinse the seeds from the inside of the squash. Drizzle with olive oil, salt and pepper. Roast at 375 F for about 10-15 minutes for a tasty snack, or a topping for salad and stir fry.


Step 1.5: Rice/noodle prep


Assuming you are serving this dish over rice or noodles, now is the time to get that cooking so it’s ready when the remaining dish is finished.


Step 2: Prep


Bring a small pot of salted water to a boil and add edamame. Cook for 5 minutes. Drain and let cool. Give pods a squeeze and beans should pop out.


Chop all remaining vegetables and set aside.


Step 3. Sauce


This is self explanatory. Mix up all sauce ingredients in an easy-to-pour bowl.


Step 4: Stir fry


Heat wok or saute pan. Add oil. Add turkey tenderloin or chicken breast. Saute for 5 minutes or until fully cooked. Remove from pan.


Add all raw vegetables. You want them on high heat, cooking quickly and getting slightly caramelized.


Pour in most of the sauce and stir. Add chicken/turkey, acorn squash and edamame, toss lightly. Try not to stir too much at this point so you don’t mash up the squash. 


Taste. Add a bit more sauce if it needs it.


Serve over rice or toss with noodles. 


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