In a large, cold pan or wok, add the onion and 2-3 tablespoons of the oil. Place the pan over high heat and cook, stirring, until the onions are soft and translucent.

Add the OMG! Sambal® to the pan (it will sizzle a bit!). Cook, stirring, until the sambal is fragrant and begins to caramelize with the onions.

Add the squash and cook, stirring, until the mixture dries out. (It’s ok if some of the mixture sticks to the bottom of the pan!)

Pour in half of the can of coconut milk to deglaze the pan. Cover the pan with the lid and reduce the heat to medium.

Simmer until the squash is tender when pierced with a fork, 20-25 minutes. If the mixture is drying out at this stage and the squash is still firm, add a few tablespoons of water to help it soften.

When the stir-fry is almost done cooking, add the fish sauce to taste. We love serving this as a side dish at Thanksgiving, or pairing it with steamed rice for an easy dinner.

Sibeiho Classic Chinese Eggplant and Green Beans Stir Fry

Ingredients

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