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Vegetarian Stir Fry

Delicious veggie stir fry with sinqua gourd, asian eggplant, red bell pepper and kabocha squash. Servings: 4

"The Sinqua gourd has a mild sweet flesh which is soft and slightly chewy, the skin of the Sinqua gourd is very crunchy even when it is cooked – so a crunchy bite on the outside with sweet flesh goodness inside – I don’t recall another vegetable like it. The Sinqua would be great by itself in this dish. It is only available through Asian produce stores at this time."


  • 1 – Asian eggplant

  • 1 – sinqua gourd (alternative: Mexican squash)

  • 2 – passilla peppers

  • 1/4 – chopped cilantro

  • 1 – red bell pepper

  • 1 – white onion

  • 6 oz – kabocha squash (cut into 1/4 inch thick pieces)

  • 2 – serrano chilies

  • 2 Tbs – CurryFresh yellow curry paste

  • 1 Tsp – salt

  • 1 Tsp – sugar

  • 2 Tbs – cooking oil

  • 2 cloves of crushed garlic

  • 1/2 cup of corn starch solution (1 part cornstarch, 4 part water) as a thickener ​ ​


  • Pre-heat pan to medium-high

  • Add cooking oil (about 2 tablespoons)

  • Add kabocha – stir fry for about 60 seconds

  • Add eggplant – stir fry for about 30 seconds

  • Add bell garlic, pepper, passilla chili, onion – mix the ingredients together

  • Add salt, sugar, curry paste, Serrano chilies

  • Stir fry the ingredients together until cooked (60-90 seconds is usually enough for “al dente” texture)

  • Mix in the corn starch solution if desired

  • Turn off the heat

  • Add chopped cilantro and serve

"For stir fry, I like to cut cylindrical shaped vegetables (eggplant, sinqua, squash etc) a certain way. Hold the item vertical on a cutting board with one hand and cut at a 45 degree angle (diagonal as opposed to horizontal or vertical). Then rotate the item 45 degree and cut again at the same diagonal."

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