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.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegan
Taste and Texturesavory
Type of Dishvegetable
- 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
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.
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.
Push squash aside and add red pepper and peas. Scoop squash on top of vegetables. Add water, pouring in around sides of pan.
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.
2007 Nancie McDermott