Ingredients:

  • 1 medium kabocha squash (about 2 pounds/900 g), peeled and diced
  • 2 tablespoons vegetable oil (30 mL)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 bell pepper (red or yellow), sliced
  • 2 green onions, chopped
  • 3 tablespoons soy sauce (45 mL)
  • 1 tablespoon rice vinegar (15 mL)
  • 1 tablespoon sesame oil (15 mL)
  • Salt and pepper, to taste

Instructions:

  1. Carefully peel the kabocha squash and remove the seeds. Dice the flesh into bite-sized cubes.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Add minced garlic and grated ginger to the pan; sauté for about 30 seconds until fragrant.
  4. Incorporate the diced kabocha into the skillet; stir well to coat with oil and aromatics.
  5. Stir-fry the kabocha for about 10 minutes
  6. Toss in the sliced bell pepper and chopped green onions; continue to stir-fry for another 2-3 minutes until the peppers are slightly softened.
  7. Pour in the soy sauce, rice vinegar, and sesame oil; stir to combine, cooking for an additional minute.
  8. Season with salt and pepper to taste. Serve immediately, garnished with additional green onion if desired.