Kabocha Squash and Vegetable Stir-Fry

**Kabocha Squash and Vegetable Stir-Fry** This quick and easy stir-fry is a great way to get your daily dose of vegetables. The kabocha squash adds a sweet and nutty flavor to the dish, while the other vegetables provide a variety of textures and flavors. This dish is also a good source of fiber and vitamins.

The origins of stir-frying as a technique are shrouded in the mists of time. It is believed to have originated in China, where it was used as a way to cook food quickly and efficiently over a hot wok. Stir-frying became popular in the West in the 19th century, and it has since become a staple of many cuisines around the world. This particular stir-fry recipe is inspired by the flavors of Southeast Asia. The use of coconut oil and kabocha squash gives the dish a distinctly Thai flavor, while the addition of broccoli and cauliflower adds a bit of Western flair. This dish is not only delicious, but it is also very healthy. The vegetables are cooked quickly, so they retain their nutrients. The coconut oil is a good source of healthy fats, and the kabocha squash is a good source of fiber and vitamins.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 tablespoon coconut oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup sliced kabocha squash
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped cauliflower florets
• 1/4 cup water

Instructions

1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
3. Add the kabocha squash, broccoli, cauliflower, and water. Cook until the vegetables are tender, about 10 minutes.
4. Serve immediately.

Why It Works

• The combination of kabocha squash, broccoli, cauliflower, and bell peppers provides a variety of textures and flavors.
• The coconut oil adds a rich flavor to the dish.
• The addition of water helps to prevent the vegetables from sticking to the pan.