Sichuan cooking is known as spicy, oily and peppery and this winter squash stir fry with three pepper varieties from Dunbar Farms lives up to the reputation. This dish comes together in a matter of minutes, so have all your ingredients prepped and ready. Visit the Dunbar Farms Honor Barn Farmstand in East Medford (see map below) to stock up on produce that can be stored for several weeks in a cool dry place.
Recipe Courtesy of Kristopher Thornhill, chef-in-residence, Dunbar Farms
3 Tbsp. canola oil
2 lbs. winter squash, cut in 1’ cubes
1 cup dried chilies
1/4 dry roasted unsalted peanuts
1 cup leeks, diced
2 tsp. garlic, minced
2 tsp. ginger, minced
2 Tbsp. sugar
2 Tbsp. soy sauce
2 Tbsp Shaoxing rice wine
1 tsp. Sichuan pepper powder
1 tsp. chili oil
Steam squash just until tender, about 15 minutes.
Heat a wok or heavy bottomed skillet over high heat. Add oil and stir fry squash, dried chilies, peanuts, leeks, garlic and ginger until fragrant and lightly browned.
Add remaining ingredients and cook until liquid is mostly evaporated. Serve over rice.
Serves 4 small plates.