Squash is hands-down my favorite vegetable, and my favorite member of the squash family is pumpkin, but it is out of season now so I used my other go-to, which is summer squash. There’s a ton of different ways to use this little vegetable, but I’m a big fan of a good stir fry and so that’s what I whipped up to share with you guys here. The thing I love most about making stir fries is that it’s a great way to use up any random vegetables I have floating around the refrigerator—just chop ’em up and in they go! The sauce base for this stir fry always stays the same, as do the onion and garlic part, but you can feel to substitute in whatever veggies you have laying around instead of using the squash or tomatoes. Just make sure to keep the quantity relatively similar, though, so that you don’t end up with a stir fry that’s 80% green beans and 20% rice. I hope you enjoy it!
Summer Squash and Tomato Stir Fry
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 2 teaspoons soy sauce
- 2 teaspoon oyster sauce
- 1/2 teaspoon Thai fish sauce
- 2 small yellow summer squash or zucchini peeled and cut into ½-inch thick slices
- 5 ounces tomatoes cored and cut into eighths
- 3 Cups Cooked White Rice
- 1 small chili pepper such as cayenne or Thai chili (optional if you like it spicy)
- 2 tablespoons fresh basil leaves (optional
Place the olive oil in a wok or large cast iron skillet and place over high heat. Add the onions and cooking until softened and lightly golden around the edges, about 5 minutes, stirring every couple minutes. Add the garlic and cook for a minute more.
In a small bowl, whisk together the soy sauce, oyster sauce, and Thai fish sauce until combined. Set side.
Add the summer squash, half of the tomatoes, and half the soy sauce mixture and stir to combine. Allow to cook until the tomatoes have softened significantly and released a lot of their moisture, about 7 minutes, stirring every couple minutes.
Add the rice, the sliced chili, and the remaining soy sauce mixture and stir to combine. Cook until there is no longer any liquid in the bottom of the pan and the rice on the bottom of the pan starts to get crispy, about 5 to 7 minutes more.
Remove from heat, toss with the fresh basil leaves and the remaining fresh tomato slices, and serve.
THIS POST WAS UPDATED ON 8/28/18. YOU CAN SEE THE ORIGINAL IMAGE BELOW!
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