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."

Ingredients

• 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 ​ ​

Directions

• 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."