Roasted Butternut Squash Sichuan Stir-Fry

tastingtable.com

rogowar

1 butternut squash, cut into ½-inch cubes

2 tablespoons vegetable oil, divided

4 tablespoons soy sauce

2 teaspoons honey

½ teaspoon ground Sichuan pepper

2 teaspoons sesame oil

2 tablespoons Shaoxing cooking wine

2 teaspoons cornstarch

1 bunch broccolini, cut into bite-size pieces

2 red bell peppers, sliced

2 cloves garlic, minced

1 teaspoon grated fresh ginger

½ red chili, finely chopped

¼ cup fresh cilantro leaves

¼ cup peanuts, roughly chopped

subheading: Optional Ingredients:

Steamed rice, for serving

Directions at tastingtable.com

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