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Vegetarian Stir Fry

Vegetarian Stir Fry

"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 gggplant

  • 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 – Curry Fresh yellow curry paste

  • 1 Tsp – salt

  • 1 Tsp – sugar

  • 2 Tbs – cooking oil

  • 2 cloves garlic crushed

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

Preparation & Cooking Steps

  • 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 – toss the ingredients together

  • Add salt, sugar, curry paste, Serrano chilies

  • Stir fry the ingredients together to desired level of cookness (60 -90 seconds is usually enough for “al dente” texture)

  • Mix in the corn starch solution if desire

  • Turn off the heat

  • Add chopped cilantro and serve

"For stir fry, I like to cut cylindrical shaped vegetables (eggplant, sinqua, zucchini, etc) a certain way. Hold the item vertical on a cutting board with one hand and cut at 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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