Fall Flavors Stirfry
Stirfry is a staple meal in our house during the summer. Using fresh veggies from our garden and CSA, and throwing in a little chicken, I am able to whip up a healthy and filling meal in no time. But when the garden produce of summer starts to wane, I am always left with that feeling of “What do I cook now”. Luckily fall comes with an abundance of seasonal produce of its own, and changing out your summer stir fry favorites can be a cinch.
Fall Flavor Stir Fry
- 1 Tablespoon red wine vinegar
- 3 teaspoons honey
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch (arrowroot starch for Paleo/GFDF)
- 2 Tablespoons olive oil
- 1 cup butternut squash, peeled and cut into .5″ cubes
- 1.5 cups red bell pepper, diced
- 0.3125 cups red onion, chopped
- 0.5 cups kale, coarsely chopped
- 2 teaspoons garlic, minced
- 2 teaspoons nutmeg
- 1 teaspoon fresh ginger, grated
- 2.67 cups chicken breast, cooked and shredded
- 0.5 cups dried cranberries, unsweetened
In a small bowl, whisk together red wine vinegar, honey, sesame oil, and cornstarch. Set aside. In a large skillet, heat olive oil over medium high heat, add butternut squash. Stir fry until it begins to brown slightly. Add red pepper and red onion and saute until it begins to soften. Add kale, garlic, nutmeg and ginger and continue to cook until kale begins to wilt. Add chicken and cranberries to pan, heating for an additional 2 minutes. Slowly add the sauce to pan, and continue to cook for an additional 5 minutes. Remove from heat and allow to cool for 5 minutes. Serve over rice if desired.
Follow directions above. Allow to cool completely. Divide among indicated number of gallon freezer storage bags, label and freeze. To Serve: Reheat stir fry in saucepan over medium low heat until heated through.
**conversion chart image provided by Erik Spiekermann