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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Preparation Method : Stir-fry |
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You can use any firm, bright orange winter squash for this recipe, such as butternut, calabaza or hubbard, all of which are high in beta-carotene and vitamin A. The cooking times may vary slightly depending on which one you use, so just keep an eye on the squash if you change the variety.
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Ingredients
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2 tbsp (30 mL) vegetable oil |
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3 cloves garlic, minced |
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1 tbsp (15 mL) minced or finely julienned gingerroot |
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1 minced hot red or green pepper |
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2 cups (500 mL) peeled and thinly sliced butternut squash |
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2 cups (500 mL) green beans, trimmed and halved crosswise |
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1 tbsp (15 mL) fish sauce or light soy sauce |
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Preparation
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In wok or skillet, heat oil over medium-high heat; fry garlic, ginger and hot pepper until fragrant, about 30 seconds. Add sliced squash and beans; stir-fry for 3 minutes. Add 1/3 cup (75 mL) water and fish sauce; cover and steam until beans are tender-crisp and squash is tender, about 5 minutes.
Makes 4 servings.
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Nutritional information
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Per serving: about 116 cal, 2 g pro, 7 g total fat (1 g sat. fat), 13 g carb, 3 g fibre, 0 mg chol, 197 mg sodium. % RDI: 6% calcium, 9% iron, 60% vit A, 37% vit C, 15% folate.
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Source
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Homemakers Magazine: November 2004
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