Spicy Stir-Fried Squash and Beans
- Vegetable recipes
- Diabetes-friendly
- Prenatal pick
- Heart-healthy
You can use any firm, bright orange winter squash for this recipe, such as butternut, calabaza or hubbard, all of which are high in beta-carotene and vitamin A. The cooking times may vary slightly depending on which one you use, so just keep an eye on the squash if you change the variety.
Ingredients
- 2 tbsp (30 mL) vegetable oil
- 3 cloves garlic, minced
- 1 tbsp (15 mL) minced or finely julienned gingerroot
- 1 minced hot red or green pepper
- 2 cups (500 mL) peeled and thinly sliced butternut squash
- 2 cups (500 mL) green beans, trimmed and halved crosswise
- 1 tbsp (15 mL) fish sauce or light soy sauce
Preparation
In wok or skillet, heat oil over medium-high heat; fry garlic, ginger and hot pepper until fragrant, about 30 seconds. Add sliced squash and beans; stir-fry for 3 minutes. Add 1/3 cup (75 mL) water and fish sauce; cover and steam until beans are tender-crisp and squash is tender, about 5 minutes.
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