MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Mushroom Stirfry
Categories: Squash
Yield: 6 Servings

1/4 c Reduced sodium soy sauce;
- +1 tb, divided
2 tb Water
2 tb Oyster sauce
2 tb Mirin (sweet rice wine)
1 tb Fresh lime juice
1 ts Chili garlic sauce
1 ts Brown sugar; packed
2 cl Garlic; minced
3 tb Hazelnuts; toasted, chopped
2 tb Fresh mint; chopped
2 tb Fresh cilantro; chopped
2 tb Vegetable oil
6 oz Assorted fresh mushrooms
-(such as oyster, shiitake,
-enoki, and cremini)
1 lb Black Futsu or delicata
-squash (2 c);
-cut into 1/2" cubes
Lime wedges

In a small bowl stir together 1/4 cup soy sauce, 2 tb water, oyster
sauce, mirin, lime juice, chili sauce, brown sugar, and garlic. In
another small bowl stir together hazelnuts, mint, and cilantro.

In a large skillet or wok heat 1 tb of the oil over medium-high until
almost smoking. Add mushrooms; cook on one side 3 minutes without
stirring. Continue cooking, stirring occasionally, until liquid from
mushrooms is released and evaporated and they turn golden brown, 5 to
6 minutes. Stir in remaining 1 tb soy sauce. Remove mushrooms from
skillet.

Heat remaining 1 tb oil over medium. Add squash; cook and stir until
lightly browned, about 3 minutes. Add soy sauce mixture to skillet;
cook until squash is just tender and liquid has reduced, about 12
minutes for Black Futsu and 7 minutes for delicata.

Return mushrooms to skillet; cook and stir until heated through,
about 2 minutes. Top servings with hazelnut mixture. Serve with lime
wedges.

Recipe by Better Homes & Gardens, Oct, 2023

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)