Description
This Vegan Chinese Kabocha Squash Stir-Fry brings out the natural sweetness and creamy texture of Kabocha squash while infusing it with the bold flavors of garlic, ginger, soy sauce, and sesame oil. It’s a simple, quick, and flavorful dish that pairs perfectly with rice or noodles.
Ingredients
Scale
- 1 small Kabocha squash, sliced thinly
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 green onion, sliced for garnish
- 1 tbsp vegetable oil
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Kabocha squash by carefully slicing it into thin wedges. Leave the skin on for extra texture or peel it if preferred.
- Heat vegetable oil in a wok or large skillet over medium heat.
- Add the minced garlic and grated ginger to the pan and sauté until fragrant (about 1 minute).
- Toss in the Kabocha squash slices and stir-fry for 5-6 minutes until they begin to soften.
- Drizzle soy sauce, sesame oil, and sprinkle sugar over the squash. Stir-fry for an additional 3-4 minutes until the squash is tender but still holds its shape.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Microwave the Kabocha squash for 2-3 minutes before cutting if it feels too hard to slice.
- This stir-fry can be made spicier by adding red pepper flakes or Szechuan peppercorns.
- Serve with steamed jasmine rice, soba noodles, or enjoy on its own.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 g
Keywords: kabocha squash, Chinese stir-fry, vegan dinner, easy stir-fry, plant-based recipe