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Easy Vegetable Pumpkin Stir-Fry Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 17 mins
Ingredients
1 Red Kuri squash , (about 500g) or any other pumpkin of your choice
1 cup zucchini, chopped
1.5 cups chestnut mushrooms
1 tsp dried corinader
black pepper to taste
1/4 cup cashew milk, or any other plant milk of choice
1 large handful fresh spinach
rice or noodles, to serve
1.5 tbsp tamari , or soy sauce if not GF/liquid aminos
1 tbsp maple syrup
1 tsp corn starch
3 tbsp water
Instructions
1Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.
2Add the squash to a large frying pan or wok on a medium-high heat with around 1/4 cup water. Cook for around 5 minutes, rotating the pieces occasionally, until they start to soften.
3Meanwhile, stir together the tamari, maple syrup, 3 tbsp water and cornstarch in a small mixing bowl.
4Add the onion, zucchini and mushrooms to the frying pan. Season well with dried coriander and black pepper, cooking and stirring for 5 minutes, until the vegetables start to soften.
5Lower the heat and pour in the cashew milk together with the sauce, stirring on a low-medium heat for 5-6 minutes until the vegetables are cooked through and the sauce has thickened.
6Turn off the heat and stir through the fresh spinach. Serve immediately with cooked rice or noodles.