Vegetable and Maple Stir Fry

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Vegetable and Maple Stir Fry

 

1/2 butternut or other squash, peeled, thinly sliced.

1 tbsp vegetable oil

1 tsp. chile oil, optional

1 onion, sliced

2 tsps. minced ginger

1 red pepper, diced

2 tbsps. water

1/4 cup tamari or soy sauce

2 tbsps. maple syrup

1/2 savoy cabbage, chopped

pinch of ground allspice

 

In a large skillet or wok, heat vegetable oil and chile oil over high heat.

Add onion and ginger. Sauté for 2 minutes, or until soft. Add red pepper and

squash.

Combine water, soy sauce and maple syrup. Pour over vegetables. Cover and steam

over high heat for 1 minute. Remove lid and add savoy cabbage. Toss gently and

cover for 2 minutes or until cabbage wilts slightly. Season with a pinch of

ground allspice.

Serves 4.

 

 

 

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