Summer Squash Ribbon Stir-Fry with Coconut-Tamarind Sauce



Why You’ll Love This Summer Squash Stir-Fry

If you’re bored with basic sautéed vegetables, this recipe will wake up your skillet. Inspired by Southeast Asian flavors, it turns simple summer squash into a silky, glossy dish with just the right balance of tang, sweetness, and umami.

Ribbons cook quickly and absorb the sauce beautifully, while the coconut-tamarind glaze clings to every bite. Best of all, it’s fast enough for weeknights and elegant enough for a casual dinner with friends.

Ingredients

For the Stir-Fry:

  • 2 medium yellow squash or zucchini, sliced into thin ribbons

  • 1 red bell pepper, sliced into thin strips

  • 1 small red onion, halved and thinly sliced

  • 2 tsp avocado oil or other high-heat oil

  • 1/4 tsp sea salt

For the Coconut-Tamarind Sauce:

  • 1/2 cup full-fat coconut milk

  • 1 tbsp tamarind paste

  • 2 tsp maple syrup or coconut sugar

  • 1 tbsp soy sauce or tamari

  • 1 tsp grated fresh ginger

  • 1 garlic clove, minced

  • Optional: pinch of chili flakes or dash of chili oil

Instructions

  1. Make the Sauce: In a small bowl, whisk together coconut milk, tamarind paste, sweetener, soy sauce, ginger, garlic, and chili (if using). Set aside.

  2. Prep the Veggies: Use a vegetable peeler or mandoline to create long squash ribbons. Pat dry with a towel to remove excess moisture.

  3. Stir-Fry Aromatics: Heat oil in a large nonstick skillet or wok over medium-high heat. Add onion and bell pepper. Stir-fry for 2–3 minutes, until just softened.

  4. Add Squash Ribbons: Toss in squash ribbons and stir gently for 1–2 minutes until just tender but not soggy.

  5. Glaze with Sauce: Pour in the sauce and stir gently to coat. Let it bubble for 1 minute to thicken slightly. Remove from heat.

  6. Serve: Plate immediately with fresh herbs (like Thai basil or cilantro) and chopped peanuts or sesame seeds, if desired.

Tips & Variations

  • Make it protein-rich: Add grilled tofu, tempeh, or a fried egg on top.

  • Use what you have: No tamarind? Sub lime juice with a splash of vinegar for tang.

  • Lower-carb option: Use ribboned zucchini only, skip sweetener.

  • Add greens: Toss in a handful of spinach or bok choy just before finishing.

What to Serve With This Stir-Fry

  • Steamed jasmine rice or coconut rice

  • Pickled cucumbers or kimchi for contrast

  • A chilled lemongrass tea or ginger spritzer

Love recipes that keep things simple and bold? Support more creations like this by visiting ko-fi.com/goodfoodreallife.

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