This is my last winter squash recipe of the season.
All of the blue pumpkins made it until the end. I butchered the last one last weekend. I used a bit as a vegetable and the rest was turned into pumpkin soup and put in the freezer,
The last spaghetti squash and 2 butternut squashes ended up on the compost pile. I was actually quite pleased that my harvest lasted as long and successfully as it did. I never expect to be able to use it all but this year was better than usual.
But, to be honest, I was very, very happy today buying broccoli, turnips and cabbage.
I wasn’t very precise about how to cut the pumpkin for this – it really depends on the piece you’re working with.
You can use any winter squash you like – or carrots.
Click here to Pin Stir-Fried Chicken and PumpkinPrint
Stir-Fried Chicken and Pumpkin
Any winter squash – or other vegetable will work with this easy stir-fry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Stir-Fries, Skillet Dinners
- 2 chicken breasts, boneless, skinless, cut into bite-size pieces
- 1 onion, quartered then sliced
- 2 cloves garlic, minced
- 1 tbs minced, fresh ginger
- 1 rib celery, chopped
- 10oz (300gr) fresh pumpkin, sliced, in sticks or flat slices
- 4oz (120gr) mushrooms, trimmed, sliced
- 1/2 cup (4oz, 120ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs soy sauce
- 4 tsp olive oil
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
- Brown Basmati Rice:
- 1/2 cup (3.3oz, 95gr) brown Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- Cook rice: Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for a minute. Add stock, cover. Cook rice for length of time on package.
- When done fluff with fork.
- While rice cooks: In large skillet or wok heat half of the oil over medium-high heat.
- Add celery, onion, pumpkin, and stir fry 3 minutes.
- Add garlic, ginger, mushrooms, and stir-fry 2 minutes longer.
- Transfer vegetables to a plate.
- Add the rest of the oil to the skillet along with the chicken.
- Stir fry 3 minutes.
- Return the vegetables to the pan and add the chicken stock, sherry, and soy sauce.
- Bring to a boil.
- Reduce heat, cover and simmer for 7 – 10 minutes longer, until the vegetables are just tender – but not over-done.
- Give the cornstarch a stir to recombine and add it to the pan, stirring constantly until thickened.
- Serve over rice, extra soy sauce on the side.
Substitute 1/4 tsp powdered ginger for the fresh; and more stock for the sherry
Keywords: stir fry, chicken, pumpkin, mushrooms
It’s been warm here and spring is exploding.
This is the small, red plum tree by the potager:
All of our plums are tiny, like the yellow Mirabelles, which are only slightly bigger than a cherry. This tree produces dark red plums that are microscopically bigger.
Down by the woods is Guapa’s favorite plum tree:
These plums are red and gold (also tiny). We walk by it 3 times each day and Guapa helps herself to a plum every time. At the moment she stops and sniffs the flowers, waiting….
I have to pick them for dainty Bonnie.
There is the start of blossoms on the Mirabelles which are in the woods on the left.
Another part of country life:
Someone caught breakfast just outside our garden gate.
I assume it was a hawk or other raptor catching a dove. They always pluck them before flying off with their catch.
Well, almost always…..
One morning I apparently interrupted a raptor in the middle of the task. I let the dogs out and there was a dead pigeon in the grass, still fully feathered.
I brought the dogs back inside while I dealt with the remains. When I went back out it was gone.
I was happy the raptor got his meal – and that I didn’t have to deal with it.
Occasionally we’ll see a circle of bunny fur.
Life in the country.