Yellow Squash And Onion Stir-Fry

As you may know, Bruce and I are in the thick middle of writing a book named after this very blog, a step-by-step plan to get off processed food. It's a slow plan that asks rather quietly for some dramatic changes. Nothing crazy like "throw out the sugar" or "no more fat" in the first week, but a plan that gently accomplishes more profound things in smaller ways.

I wanted to post a sneak peak at the recipes. Actually, this online version of the summery stir-fry has been tweaked from what's in the book--a little more complicated here, a little more "foodie." But it's certainly in the spirit of the book--even with the Chinese condiments in tow.

I'm a great fan of steamed yellow crookneck squash and sliced onions, a very down-home dish. My mom would make it in the summers and I've always had a hankering for it when the weather heats up. Bruce and I talked about it as a possible recipe for the new book, but it seemed too old-fashioned and a bit too simple. So he gussied it up. By way of China. To make it a vegetarian lunch I've had several times in the last few weeks.

Here goes:

First, whisk 2 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon Shaoxing cooking wine or dry sherry, 1 tablespoon hoisin sauce, and 1 teaspoon sambal or Asian hot red pepper sauce in a small bowl. Set this aside.

Heat 1 tablespoon sesame oil (no need for toasted) in a big wok over high heat. Add 2 minced garlic cloves and 1 tablespoon minced peeled fresh ginger. Stir-fry just until aromatic, about 15 seconds.

Toss in 1 large yellow onion, first quartered, then cut into wide slices, as well as 1 tablespoon chopped preserved salted black beans.

Keep stirring and tossing over the heat as the onion softens for about 2 minutes, then add in 1 1/2 pounds yellow crookneck squash, cut into 1-inch chunks. Continue tossing and stirring over the heat another couple minutes, until they turn crisp-tender.

Now pour in the prepared soy sauce mixture and stir over the heat until the sauce comes to a full simmer and reduces a bit, about 1 minute.

And that's that. We haven't been eating it over rice. We've just taken it out to the deck and sat in the warm sun, a little break from the fury of writing on a summer day. I'd say it's real food. And I'd say it has a few curves. And I'd say it's the kind of thing that can provoke a little revolution in a very quiet way.