How to Make Chinese Squash Recipes Kabocha Vegan
Discover how to make Chinese squash recipes kabocha vegan with simple steps, flavorful ingredients, and healthy twists for a perfect plant-based meal.
Equipment
- 1 Pan or Wok
- 1 Cutting board
- 1 Knife
- 1 Measuring Spoons
- 1 Spatula or Wooden Spoon
- 1 Garlic Press (optional)
- 1 Serving plates
- 1 Small Bowl (optional)
- 1 Grater (optional)
Ingredients
- 1 medium Kabocha squash
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1 small onion
- 1 red bell pepper
- ½ cup baby bok choy
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp chili paste
- ½ tsp ground ginger
- 1 tbsp sesame seeds
- Fresh cilantro
Instructions
- Prepare the Squash: Peel, seed, and cube the Kabocha squash into bite-sized pieces. Set aside.
- Sauté the Vegetables: In a large pan or wok, heat the vegetable oil over medium heat. Add the garlic and onion. Sauté until fragrant and the onion becomes translucent (about 2-3 minutes).
- Cook the Squash: Add the Kabocha squash cubes to the pan. Stir-fry for 5-7 minutes until they begin to soften. You can cover the pan for a few minutes to speed up the cooking process.
- Add the Vegetables: Add the red bell pepper, baby bok choy, and ground ginger (if using). Stir everything together and cook for an additional 3-4 minutes, or until the vegetables are tender.
- Season: Stir in the soy sauce, rice vinegar, and sesame oil. If you like it spicy, add a teaspoon of chili paste. Toss everything together until well-coated.
- Garnish and Serve: Once everything is cooked through and well-mixed, remove from heat. Garnish with sesame seeds and fresh cilantro.
- Serve: Enjoy your Chinese Kabocha Squash Stir-Fry as a standalone dish or served with steamed rice.