Butternut Stir-Fry with Peppers and Peas

Chopped into small chunks, butternut squash cooks quickly into a lush texture and gorgeous color - perfect with bell peppers and peas in a sweet and tangy barbecue sauce.
Serves4
Cooking Methodstir-frying
CostInexpensive
Total Timeunder 1 hour
Kid FriendlyYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegan
Equipmentwok
Mealdinner
Taste and Texturesavory
Type of Dishvegetable
Ingredients
- 2 tbsp vegetable oil 25 mL
- 1 tbsp chopped fresh gingerroot 15 mL
- 2 cups cubed peeled butternut squash (½-inch/1 cm cubes) 500 mL
- ¾ cup diced red bell pepper 75 mL
- ¾ cup frozen tiny peas (see Notes) 75 mL
- 2 tbsp water 25 mL
- 3 tbsp barbecue sauce 45 mL
- 1 tsp salt 5 mL
Instructions
-
Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add ginger and toss well, until fragrant, about 15 seconds.
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Add squash and spread into a single layer. Cook, undisturbed, for 1 minute. Toss well. Cook, tossing often, until squash is browning lightly around edges, 2 minutes more.
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Push squash aside and add red pepper and peas. Scoop squash on top of vegetables. Add water, pouring in around sides of pan.
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When everything is sizzling away, add barbecue sauce and salt. Cook, tossing once or twice, until vegetables are tender and evenly coated with sauce, 1 to 2 minutes more. Transfer to a serving plate. Serve hot or warm.
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2007 Nancie McDermott