Winter Squash & Vegetable Stir Fry
Serves 4 | Prep Time 10 minutes | Cook Time 12 minutes
Ingredients
• 2 Tbsp Eden Toasted Sesame Oil, or Black Sesame Oil
• 1 tsp Eden Hot Pepper Sesame Oil
• 1/2 cup onion, chopped
• 1 cup baby portabella mushrooms, sliced
• 2 cups Brussels sprouts, halved
• 1 cup carrots, julienned
• 1/2 cup Hokkaido pumpkin, butternut squash, or acorn squash, sliced small
• 1 tsp ginger root, minced
• 1 tsp organic maple syrup
• 1 heaping Tbsp Eden Kuzu Root Starch, dissolved in 1/2 cup cold water
• 1 Tbsp Eden Shoyu Soy Sauce, or to taste
Directions
Heat the oils in a heavy skillet and sauté the onions for 1 to 2 minutes. Add the mushrooms and a drop or two of shoyu soy sauce. Continue sauteing for 1 to 2 minutes. Add the Brussels sprouts and sauté for 5 minutes, stirring frequently. Add the carrots, squash, minced ginger, and maple syrup. Sauté another 2 to 3 minutes. Add the dissolved kuzu root, stirring contantly until it thickens and becomes clear. Season with shoyu, mix and sauté another minute or two. Remove and serve.
Nutritional Information
Per serving: 134 calories, 8g fat (52% calories from fat), 3g protein, 14g carbohydrate, 3g fiber, 0mg cholesterol, 273mg sodium