Japanese Pumpkin Stir-Fry Seasoned with Butter and Soy Sauce
Cut Japanese pumpkin into easy-to-eat sticks, and infuse with butter, soy sauce, and garlic to make a stir-fry. “REGULAR SOY SAUCE” brings out vivid color of the pumpkin.
PREPARATION
- Remove seeds and junks from Japanese pumpkin (or buttercup squash), and cut into 5-6cm wide sticks, with skin attached. Mince garlic.
- Put butter and the garlic in a frying pan over medium heat. When you smell the garlic cooking, lower the heat, and add the pumpkin.
- Cook the pumpkin for 3-4 minutes until softens. Pour "REGULAR SOY SAUCE" and stir-fry, shaking the pan.
| Servings | 2 servings |
|---|---|
| Cooking Time | 10 |
| Calories (1 serving) | 135 Calories |
| Sodium (1 serving) | 0.9 g |
| Author | TADASUKE TOMITA |
Ingredients
PREPARATION
- Remove seeds and junks from Japanese pumpkin (or buttercup squash), and cut into 5-6cm wide sticks, with skin attached. Mince garlic.
- Put butter and the garlic in a frying pan over medium heat. When you smell the garlic cooking, lower the heat, and add the pumpkin.
- Cook the pumpkin for 3-4 minutes until softens. Pour "REGULAR SOY SAUCE" and stir-fry, shaking the pan.
