Go Back
Colorful stir-fried kabocha squash with bell peppers, green onions, and sesame seeds on a white plate.

Chinese-Style Stir-Fried Kabocha Squash

This Chinese-style stir-fried kabocha squash is a vibrant, savory-sweet dish that highlights the tender texture and natural sweetness of kabocha. Stir-fried with aromatic ginger, garlic, soy sauce, and a splash of rice vinegar, it’s a quick and flavorful meal or side that pairs beautifully with rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Chinese
Servings 2 people
Calories 180 kcal

Ingredients
  

  • 1.5 lbs Kabocha Squash peeled, deseeded, and thinly sliced

Aromatic Base

  • Garlic 2 cloves,
  • minced Ginger 1-inch piece,
  • mincedGreen onions 2, sliced

Seasonings

  • 2 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Maple syrup or sugar
  • 1 tsp Sesame oil
  • Salt to taste
  • Black or white pepper to taste

Optional Vegetables

  • Bell pepper 1 small, sliced
  • ½ cup Snap peas or snow peas

Garnishes

  • 1 tsp Toasted sesame seeds
  • Fresh cilantro or green onion tops – for garnish

Instructions
 

  • -Prep the Squash
    Wash the kabocha squash thoroughly and scrub the skin with a vegetable brush if keeping it on. Carefully cut in half with a sharp knife, scoop out seeds, and slice into thin wedges or half-moons.
    -Heat the Pan
    In a large wok or skillet, heat 1–2 tbsp of neutral oil over medium-high heat.
    -Stir-Fry the Aromatics
    Add garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant, taking care not to burn them.
    -Add Squash and Veggies
    Add the kabocha squash slices (and optional vegetables, if using). Stir-fry for 3–4 minutes, then add a splash of water or broth. Cover and let steam for another 4–5 minutes until the squash is tender but not mushy.
    -Add Seasonings
    Pour in soy sauce, rice vinegar, maple syrup (if using), and a pinch of salt and pepper. Stir well to coat everything evenly.
    -Finish and Serve
    Once the squash is lightly caramelized and tender, drizzle with sesame oil and toss gently. Top with sesame seeds and chopped green onions or cilantro. Serve hot with rice.

Notes

  • Peeling Tip: The skin of kabocha squash is edible when cooked, but you can peel it if you prefer a softer texture. Use a sharp knife or vegetable peeler.
  • Cut Evenly: Slice the squash into uniform pieces to ensure even cooking and avoid overcooked edges.
  • Speed Things Up: To reduce stir-fry time, steam or microwave the squash slices for 2–3 minutes before stir-frying.
  • Balance the Flavors: Adjust soy sauce, vinegar, or sweetener to taste. Add chili flakes or a dash of chili oil for a spicy kick.
  • No Wok? No Problem: A large skillet or sauté pan works just as well—just make sure it’s hot before adding ingredients.
  • Great for Meal Prep: This dish keeps well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
  • Serve It With: Steamed jasmine rice, brown rice, or noodles all pair beautifully with the savory-sweet flavor profile.
Keyword Chinese-Style Stir-Fried Kabocha Squash