Sautéed Grape & Squash Harvest Stir

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 medium delicata or acorn squash
• 1.5 cups red seedless grapes
• 1 medium crisp apple
• 4 scallions
• 1 tbsp minced fresh ginger
• 3 garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp toasted sesame oil
• 2 tbsp neutral oil
• 3 cups cooked jasmine rice
• 1 tbsp toasted sesame seeds
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Halve the squash lengthwise, scoop out seeds, and slice into thin half-moons about 1/4-inch thick so they cook quickly. Core and thinly slice the apple. Halve the grapes.
2. 2Pat the shrimp dry and season lightly with salt and pepper. Whisk together the soy sauce, rice vinegar, honey, and sesame oil in a small bowl for the finishing sauce.
3. 3Heat a large wok or 12-inch skillet over high heat until very hot. Add half the neutral oil and swirl.
4. 4Add the squash slices in a single layer as much as possible and stir-fry 4 to 5 minutes until the edges char lightly and the flesh turns tender-crisp. Push to the side.
5. 5Add the remaining oil, then the shrimp in a single layer. Cook 1 to 2 minutes per side until just pink and opaque.
6. 6Toss in the minced ginger, sliced garlic, and the white parts of the scallions; stir 30 seconds until fragrant.
7. 7Add the apple slices and halved grapes. Stir-fry 2 minutes more so the grapes warm and begin to release juice while the apple stays crisp-tender.
8. 8Pour the prepared sauce the pan and toss everything together for 1 minute until glossy and coated. The sauce should thicken slightly from the heat.
9. 9Remove from heat, fold in the green scallion tops, and taste for seasoning. Serve immediately over warm jasmine rice and finish with a sprinkle of toasted sesame seeds.