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Stir Fried Squash

(4 Votes)
15 Min

Who can resist fresh squash? Not us! We like to showcase the subtle flavor of garden-fresh summer squash with this easy stir-fry, a great change of pace from the usual casserole. But you can also enjoy the shapely vegetable raw, steamed, baked, grilled, deep-fried, or even pickled!

What You'll Need

  • 1 tablespoon olive oil
  • 3 cups sliced yellow squash (about 1 pound)
  • 1 sweet onion, coarsely chopped
  • 1 small red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

What to Do

  1. Pour oil around top of a nonstick wok or large skillet, coating sides; place over medium-high heat (375 degrees F.) 1 minute. Add squash, onion, and bell pepper.
  2. Cook, stirring constantly, 10 to 12 minutes or until vegetables are crisp-tender.
  3. Stir in garlic and remaining ingredients. Cook until squash is tender, stirring often. Serve immediately.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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My mom always added bacon and zucchini to this, never any leftovers at our house!

RE RECIPE INSTRUCTIONS FOR "STIR FRIED SQUASH" The "What To Do" states "Pour oil around top of a nonstick wok or large skillet, coating sides"... I do not recall, in all of my 65-yrs. of cooking and reading recipes, EVER seeing ANY recipe that stated "Pour oil around top of a nonstick wok or large skillet, coating sides"... Just what is the point of OILING THE SIDES" of the cooking vessel? The bottom of the "cooking vessel" is where the squash is placed for cooking! I often have SERIOUS DOUBTS, when reading recipes, that "whomever" writes out the recipes IS ACTUALLY A COOK!! -? B. Bachi P.S. I do LOVE summer squash and zucchini and will try this recipe. -)

When cooking in a wok, as opposed to a skillet, cooking is often done on the sides of the vessel as well as the bottom. That being said, you would need to make sure the sides of the wok are oiled. Thank you for your question and comments and enjoy!

THANK YOU! -) I have never cooked in a "wok". My "cooking" is done in my trusty, NOW, very old iron skillets! -)

No mention is made here about how to use the 1/4 cup water.

Hi there! In the last step you are adding the remaining ingredients, including the water. Enjoy! :)

My mother made something similar for as long as I can remember. She fried the squash with bacon and onion. This was always a special favorite of mine :)


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