Gingerly Butternut Squash |
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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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In 'Martin Yan Quick & Easy' by Martin Yan Ingredients:
2 teaspoons vegetable oil |
2 tablespoons chopped fresh ginger |
1 1/2 cups cubed peeled butternut squash |
3/4 cup chicken broth |
1 zucchini, roll-cut (about 1/4 lb.) |
1 teaspoon sesame oil |
1/4 cup chopped macadamia nuts |
2 tablespoons chopped crystallized ginger |
Directions:
1. Place a stir-fry pan over high heat until hot.
2. Add the oil, swirling to coat the sides.
3. Add the ginger and cook, stirring, until fragrant, about 20 seconds.
4. Add the squash and broth, reduce the heat to medium, cover and cook until the squash is half cooked, about 3 minutes.
5. Add the zucchini and continue to cook, covered, until both vegetables are tender, about 3 minutes longer.
6. Add the sesame oil and toss to coat the vegetables.
7. Stir in the nuts and the crystallized ginger.
8. Transfer to a serving plate and serve.
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