Summer Squash Stir Fry
A Summer Squash Stir Fry with packed full of healthy vegetables and beef. Also known as Pattypan, Zucchini, or Button Squash. One of my favorite Summer Squash Recipes!
Ingredients
- 1 lb /500g Beef Strips marinated in marinade
- 1 lb /500g Button Squash Pattypans cubed 2" pieces
- 1 red pepper sliced into strips
- 250 g /250g Snow Peas
- 1 Carrot peeled and thinly sliced on the diagonal
- 2 large Garlic cloves minced
- knob Ginger sliced Ginger and Garlic amount should be equal
- 1 red Chilli Pepper deseeded and sliced
- bunch Coriander chopped
- 450 g /450g Udon noodles
- ⅓ cup Sweet Thai Chilli Sauce
- zest and juice of a lime to add to the Chili Sauce
- 50 g toasted Pine Nuts 2oz
- oil for frying
Marinade Ingredients
- 3 tablespoon Soy Sauce
- 2 tablespoons Shaoxing Wine Chinese Cooking Wine
- 1 garlic clove minced
- 1 ½ teaspoon Sichuan Peppers crushed in pestle and mortar Optional
Instructions
- Marinade meat for at least 15 minutes in the Soy Sauce, Shaoxing, and garlic. Set aside while you prepare the vegetables.
- In a wok over high head, add 2 tablespoons of oil and fry the beef until the water has cooked out. Remove and set aside.
- Add 2 tablespoons of oil to the wok and fry the Ginger, Garlic and Chilli Pepper together until fragrant, about 2 minutes.
- Add sliced Carrots and Button Squash and stir fry together for about 5 minutes.
- Add the red Capsicum and Snow Peas, Sweet Thai Chilli Sauce with lime juice and zest, and 1 tablespoon of Soy Sauce.
- Stir and cook until Squash is warm but still crunchy, not soggy.
- In a frying pan over medium heat, toast the Pine Nuts until they are lightly golden and fragrant. Don't burn them as they toast quickly.
- Add in the beef, Coriander and toasted Pine Nuts and mix together.
- Add the Udon Noodles into the wok with the vegetables and stir until fully combined.
- Garnish with Coriander and Pine Nuts to serve.