Kabocha Shimeji Stir Fry

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Japanese

Diets: Gluten Free

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 500 gram (~ 1 lb.) kabocha, skin on but seeds and pulp removed
• 2 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 packet (7 oz./100 gram) shimeji mushroom, cut away the root and tear into pieces
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon soy sauce, or to taste
• Garnish (optional)
• 1 scallion, thinly sliced

Instructions

1. Place kabocha in a microwave safe bowl and cook in microwave until soft enough to easily cut with a knife. About 3 minutes. Remove from microwave, when cool enough to handle, cut into 5 mm (1/8") thick slices.
2. Melt butter in a large frying pan over medium high heat. Sauté garlic until fragrant, about 30 seconds, then add kabocha and shimeji into the pan.
3. Season with salt and pepper, stir to mix well, and cook until kabocha is tender but still firm. This should take about 3 minutes, and please stir frequently.
4. Add soy sauce, mix well, and turn the heat off once the soy sauce is fully absorbed by the vegetables.
5. Transfer to a serving plate, garnish with thinly sliced scallions, and serve with steamed white rice.