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A vibrant and colorful stir-fry featuring kabocha squash, broccoli, red bell peppers, and snap peas, garnished with sesame seeds and green onions, served on a white plate with wooden chopsticks beside it.

Kabocha Squash and Broccoli Stir-Fry

Recipes Guide
This quick kabocha squash stir-fry brings together tender chunks of kabocha and vibrant broccoli in a savory, umami-rich sauce.
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Ingredients
  

  • 1 small kabocha squash peeled and cubed
  • 2 cups broccoli florets
  • 2 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp chili oil optional

Instructions
 

  • Heat sesame oil in a wok over medium heat. Add garlic and ginger, cooking until fragrant.
  • Toss in the broccoli florets and stir-fry for 3 minutes.
  • Add the cubed kabocha squash, soy sauce, hoisin sauce, and chili oil. Stir well to coat evenly.
  • Cook for 5-7 minutes, stirring occasionally, until the squash is tender but still holds its shape.
  • Garnish with sesame seeds and sliced green onions before serving.