Three Color Stir-fry
This is one of my all time favorite one-dish stir-fries, especially during colder months. The sweetness of the butternut squash really warms you up and the complimentary flavors of earthy shiitake and fresh bok choy complete this super easy stir-fry recipe that takes just minutes to make. You can serve this Three Color Stir-fry as a main course or as a wonderful side dish to balance a fish or poultry meal.

Serves 2 as main course or 4 as side dish

8 garlic cloves, mashed and roughly chopped
4 red bird’s eye chili peppers (optional or substitute with your favorite peppers)
3 tablespoons olive oil
~1/4 lb (4 heaping cups) butternut squash, chopped into bite sized chunks
6-8 medium sized shiitake mushroom, stemmed and cut into strips
6 large bok choy, sliced length-wise in half (thoroughly washed and drained)
4 tablespoons water
1 teaspoon salt
2 tablespoons sweet soy sauce


Heat the garlic, chili peppers and olive oil in a wok on high heat. Stir-fry for about 1 minute until the garlic is fragrant. Add the butternut squash and stir-fry for another 3 minutes.

Lower the heat to medium and continue to stir-fry the butternut squash for another  5 minutes, allowing the squash to sit occasionally. Add in the shiitake mushroom, bok choy and water, stir-frying for another 2 to 3 minutes. Cover the wok for just 1 minute or so to allow the vegetables to steam.

Remove the cover and toss in the salt and sweet soy sauce, stir-frying until thoroughly mixed. Serve immediately on its own or on a bed of warm rice.