Posted by Corey Loftus on
Superfood Stir Fry
- Cook Time: 10 Minutes
- Serves: 4
Directions
1. In a small saucepan, add 2 tbsp brown sugar and 4 tsp Bachan’s Yuzu Barbecue Sauce. Heat over low heat, stirring until it starts to bubble and reduce. Add the hazelnuts and cook, stirring, until the hazelnuts are well coated and sticky. Pour the nuts onto a sheet of parchment paper, separate, and let cool.
2. Prep the vegetables: trim the ends off the delicata squash and cut in half lengthwise. Scoop out the seeds with a spoon, then cut into 1/4 inch slices. De-stem the kale and roughly chop. Trim the ends of the onion and cut in half, then slice into 1/2 inch wedges.
3. Add 4 tbsp oil to a large cast iron skillet or frying pan over medium high heat. When hot, cook the delicata in batches: add a layer of squash, and cook for 1-2 minutes, then flip and continue to cook for another 1-2 minutes. Remove the seared squash from the pan, set aside, and continue until all the squash is seared and set aside.
4. Add more oil to the skillet if needed, and turn the heat up to high. Add the red onion and kale and stir fry until the kale wilts and the onion softens. Add the reserved squash and stir fry for another minute, then remove the skillet from the heat.
5. Drizzle with 4 tbsp Bachan’s Yuzu Barbecue Sauce (or to taste). Toss until everything is well coated. Plate and finish with the candied hazelnuts.
ingredients
• 6 tbsp Bachan's Yuzu Japanese Barbecue Sauce
• 1/2 cup roasted Hazelnuts
• 6 tbsp Bachan's Yuzu Barbecue Sauce, divided
• 2 tbsp brown sugar
• 6 tbsp oil
• 4 delicata squash
• 2 bunches kale
• 1 red onion
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves: 4
Your Privacy Choices 