© 2008 eleanor hoh

Set a squash (pumpkin, calabasa or acorn squash, depending on the season) in a dish to prop it up. Cut the top off and keep as a cover. Scoop out the seeds. Stir fry your veggies. Then place veggies inside the squash and put the lid on. Present this at a party and it’ll be a big hit! And remember, by simply adding some protein (fish, poultry, meat, tofu), you will have a complete one-dish meal.

Here’s a suggestion for festive occasions like Halloween, Thanksgiving or Christmas.  Present this at a party and you'll be a STAR!  And remember, by simply adding some protein (fish, poultry, meat, tofu), you will have a complete one-dish meal.  Just stir fry your veggies and protein separately to guarantee a successful stir fry.

Note: Please don't stir-fry in a non-stick pan, you will not be successful. Your veggies end up soft and soggy. I suggest a cast-iron skillet or a steel pan if you don't have a wok. I use my trusted cast-iron wok, perfect for stir-frys, gives you the best flavor and can withstand high heat. Gas is best for stir frying, so use your BBQ grill if you have one.

Shopping List:

1 Squash, pumpkin, calabasa or acorn squash (get 2 if small) depending on the season

2 heads of baby bok choy (best from Asian supermarkets) cut bite size chunks

1 red bell pepper, cut bite size chunks

1/4 lb or handful snow peas, top & tail & strings taken out

2 cloves garlic, diced

2 slices of fresh ginger, cut into thin shreds, wash but no need to take skin off

canola oil (any veggie oil except sesame, it's too overpowering) put into clear squeeze bottle, it's easier to control

2 tblsp. San-J tamari (black label has deep texture and flavor)

1 tblsp. Medium drinking sherry

Utensils:

chopping board

good sharp knife

wok, spatula, lid

METHOD:

1. Set a squash in a deep dish to prop it up. Cut the top off and keep as a cover. Scoop out the seeds and cut round the squash to get as much out as possible without making a hole at the bottom. Cut into cubes to use in your stir fry.

2. Wash all your veggies and drain properly so they don't splatter when you fry. Cut all veggies incl. garlic and ginger and set on your chopping board.

3. Gather your cookware, utensils, seasonings and have everything ready on your counter BEFORE you start your stir fry. Once the heat is on, you should focus on your wok.

4. Heat your wok to high (applies to cast iron only) till it just smokes. Swirl three rounds of oil down sides of wok. Immediately add garlic and ginger, these give your food that Asian flavor. Swish around oil till just golden color. Add in your firm veggies first, squash and bok choy. Fry a couple of minutes and add in red bell and snow peas. Keep stir-frying constantly to prevent burning them.

5. To season your vegetables, just add a squirt of tamari and a dash of sherry directly to your veggies in your wok while you're frying. Taste for flavor and adjust seasonings.

6. Place veggies inside the squash and put the lid on.

Enjoy!