Butternut Squash and Mushroom Stir-fry
It’s been about five years since butternut squash and I became best friends and in those years, this Butternut Squash and Mushroom Stir-fry has become a bi-weekly staple in my home cooking repertoire. It’s super easy and quick to prepare, but more importantly, it’s both highly nutritious and delicious. If like me, you make the choice to go low to no carb for at least part of your diet, this is a wonderful vegetarian recipe that supplies you with a multitude of critical vitamins. One of the hardest parts about going low or no carb is missing that certain ‘je ne sais quoi’ in rich tasting foods. The butternut squash in this recipe does a great job of providing sink your teeth texture and natural sweetness without loading you down. If you’re vegan, you can swap out the fish sauce here for soy sauce. Great as a meal on its own or as a side dish to a main entree.
1 lb butternut squash or pumpkin, chopped into bite-sized chunks
6-8 oz oyster mushroom (substitute with your favorite mushroom)
2 tablespoons vegetable or canola oil
3/4 tablespoon butter
8 cloves garlic finely minced
2 tablespoons fish sauce
1/2 teaspoon dried ground red chili peppers (optional)
In a wok or large skillet, heat the oil and butter on high heat. Sauté the garlic for about 1 minute or so until fragrant and lightly golden. Add the squash chunks and stir-fry for another 1 to 2 minutes.
Add the mushrooms and gently stir-fry again for another 1 to 2 minutes before adding the fish sauce and chili peppers. Toss quickly to make sure all the flavors are distributed evenly and serve immediately ith white jasmine rice.