Stir Fried Squash with Szechwan Peppercorn
Makes: 4 servings
1 tsp (5 ml) Szechwan peppercorns or fresh black peppercorns
1 cup (250 ml) Oriental Melon or yellow squash
1 1/2 cups (375 ml) zucchini
2 red bell peppers seeded and cored
3 Tbsp (45 ml) peanut or canola oil
2 tsp (10 ml) salt
- Cook peppercorns in a dry wok or skillet, over medium heat for 1 minute. Remove and coarse crush in blender or with a rolling pin.
- Thinly slice squash and zucchini on the bias. Slice bell peppers into thin slices. Heat wok over high heat and add oil.
- When oil is almost smoking add salt and vegetables, stir-fry about 3 minutes or until slightly wilted. Add crushed peppercorns, toss to combine and serve.
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