abensur butternut squash and spinach stirfry

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Butternut Squash and Spinach Stir Fry

 

Recipe By :Nadine Abensur

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon peanut oil

1 medium butternut squash -- peeled; 1/2-inch cubes

1 tablespoon Thai seven spice

1 stalk lemongrass; tender leaves only -- chopped very finely

2 cloves garlic or more -- very finely chopped

1 tablespoon tamari or soy sauce

400 milliliters coconut milk

1 piece (1.5-inch) ginger -- coarsely grated

and juice squeezed out

1 small piece red chile -- chopped very small

2 handfuls baby spinach

250 grams noodles

1/2 small lime -- juiced

1 small bunch coriander (cilantro) -- tough stalks removed

 

Heat the oil until it's very hot and add the cubed butternut squash. Stir-fry

for a minute or so before adding the Thai Seven Spice, the chopped lemongrass

and the garlic.

 

Throw in a couple of tbsp of water as necessary, then carry on stir-frying

adding most of the tamari or soy sauce. When the butternut squash is tender and

browning slightly, 6 to 7 minutes later, add the coconut milk and the ginger,

the chile and remaining tamari. Leave it to bubble for a couple of minutes and

add the spinach. Cook till wilted.

 

Remove from the heat, stir in the cooked drained noodles, the lime juice and

half the coriander. Use the rest as a garnish.

 

Source:

" Wok magic by Nadine Abensur at www.ivillage.co.uk/ "

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Per Serving (excluding unknown items): 717 Calories; 31g Fat (36.3% calories

from fat); 17g Protein; 105g Carbohydrate; 12g Dietary Fiber; 59mg Cholesterol;

320mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 6 Fat.

 

 

Nutr. Assoc. : 0 0 0 2516 3505 1476 0 631 0 4702 1423 0 0 383

 

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