Subj : Pumpkin Mushroom Stirfry
To   : All
From : Ben Collver
Date : Tue Jan 21 2025 10:11:05

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Mushroom Stirfry
 Categories: Squash
      Yield: 6 Servings

    1/4 c  Reduced sodium soy sauce;
           - +1 tb, divided
      2 tb Water
      2 tb Oyster sauce
      2 tb Mirin (sweet rice wine)
      1 tb Fresh lime juice
      1 ts Chili garlic sauce
      1 ts Brown sugar; packed
      2 cl Garlic; minced
      3 tb Hazelnuts; toasted, chopped
      2 tb Fresh mint; chopped
      2 tb Fresh cilantro; chopped
      2 tb Vegetable oil
      6 oz Assorted fresh mushrooms
           -(such as oyster, shiitake,
           -enoki, and cremini)
      1 lb Black Futsu or delicata
           -squash (2 c);
           -cut into 1/2" cubes
           Lime wedges

  In a small bowl stir together 1/4 cup soy sauce, 2 tb water, oyster
  sauce, mirin, lime juice, chili sauce, brown sugar, and garlic. In
  another small bowl stir together hazelnuts, mint, and cilantro.

  In a large skillet or wok heat 1 tb of the oil over medium-high until
  almost smoking. Add mushrooms; cook on one side 3 minutes without
  stirring. Continue cooking, stirring occasionally, until liquid from
  mushrooms is released and evaporated and they turn golden brown, 5 to
  6 minutes. Stir in remaining 1 tb soy sauce. Remove mushrooms from
  skillet.

  Heat remaining 1 tb oil over medium. Add squash; cook and stir until
  lightly browned, about 3 minutes. Add soy sauce mixture to skillet;
  cook until squash is just tender and liquid has reduced, about 12
  minutes for Black Futsu and 7 minutes for delicata.

  Return mushrooms to skillet; cook and stir until heated through,
  about 2 minutes. Top servings with hazelnut mixture. Serve with lime
  wedges.

  Recipe by Better Homes & Gardens, Oct, 2023

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