Alive and Cooking

Zucchini and Squash Stir Fry

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2 zucchini, roughly sliced
2 squash, julienne
2 bunches bok choy, thinly sliced
100 g green beans, ends removed
3 spring onions, roughly chopped
4 tbsp. ghee, melted
250 g bean sprouts
2 cloves garlic
80 g cashew nuts
1 tbsp. garam masala
1 tbsp. cumin
1 tbsp. chilli powder
¾ cup water


Add 2 tbsp. ghee into a hot pan and slide in the zucchini and squash. Sprinkle with salt and cook until slightly soft, then remove and set aside.
In a mortar and pestle, crush the garlic and cashew nuts until it forms a rough crumb. Sprinkle in the garam masala, cumin, chilli and crush one final time. Add the remaining ghee to the pan and pour in the cashew mixture. Cook the nuts until slightly brown, then add the bok choy, spring onions and beans. Pour in the water and cover for 2 mins or so.
Return the zucchini and squash to the pan, then scatter in the beans sprouts. Stir to combine and serve.
Serves 3
Zucchini and Squash Stir Fry