Mixed Squash and Cashew Stir-Fry

This fast, adaptable stir-fry is great with any summer vegetables you have on hand. Make this truly seasonal by grabbing whatever produce is fresh at the market that day. Try substituting kale or spinach for the Swiss chard. Add in sweet peppers or thinly sliced kohlrabi. Most kinds of mushrooms would also work well to replace the shiitakes. This stir-fry would also taste great with some fresh Thai-style basil thrown in at the very end.

You want the cut vegetables to be large enough that they still have some bite to them once cooked, but not so big that you need to use a knife to cut them up before eating.

Photography By Grant Beachy | June 08, 2017

Ingredients

2 tablespoons canola oil
4 scallions, chopped
2 garlic cloves, chopped
½–1 tablespoon crushed red pepper flakes, to taste
1 pound yellow squash and zucchini, cut into thick slices (about ½-inch pieces)
4 ounces shiitake mushrooms, halved
2 ounces bean sprouts
1 cup cashews, toasted
2 cups Swiss chard, chopped
4 tablespoons soy sauce or liquid aminos

Instructions

Serves 4

Heat the oil in a wok or large skillet to medium-high heat and sauté the scallions, garlic and crushed red pepper flakes. Add the squash, zucchini and mushrooms; cook for 2–3 minutes, until tender. Add the bean sprouts, cashews, Swiss chard and soy sauce; cook for 1–2 minutes.

Serve over rice or noodles.

Adapted by Alyssa Brake, personal chef, South Bend  from Everyday Thai by Parragon Publishing