- 2 tbsp vegetable oil 25 mL
- 1 tbsp chopped fresh gingerroot 15 mL
- 2 cups cubed peeled butternut squash (½-inch/1 cm cubes) 500 mL
- ¾ cup diced red bell pepper 75 mL
- ¾ cup frozen tiny peas 75 mL
- 2 tbsp water 25 mL
- 3 tbsp barbecue sauce 45 mL
- 1 tsp salt 5 mL
- Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add ginger and toss well, until fragrant, about 15 seconds.
- Add squash and spread into a single layer. Cook, undisturbed, for 1 minute. Toss well. Cook, tossing often, until squash is browning lightly around edges, 2 minutes more.
- Push squash aside and add red pepper and peas. Scoop squash on top of vegetables. Add water, pouring in around sides of pan.
- When everything is sizzling away, add barbecue sauce and salt. Cook, tossing once or twice, until vegetables are tender and evenly coated with sauce, 1 to 2 minutes more. Transfer to a serving plate. Serve hot or warm.