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LeaderBrand Squash, Basil & Chilli Stirfry Recipe

Squash, Basil & Chilli stir fry


Prepare the onion, chilies, squash, snow peas, and spring onions. Have all the ingredients on hand, ready to cook. 

Heat the peanut oil in a large wok. Cook the onion until browned and starting to crisp. Remove and drain on absorbent paper. Add the garlic, lemongrass paste and chili slices in the wok until fragrant.  

Add the squash and stock and stir-fry until just tender, turning all the time. Cook for about 8-10 minutes.  Add the snow peas, spring onions and the reserved cooked onion and cook for a further 5 minute. Season to taste with the sugar, soy sauce sauce and lemon juice. Toss carefully to combine and heat through until sauce thickens slightly.  

Remove from heat; toss basil, and cashew nuts through stir-fry until well combined. Accompany with crispy noodles and extra chili. 

Featured Products
LeaderBrand Buttercup Squash


Our squash’s unique chestnut flavour and vibrant colour enhances any meal. Use it in delicious soups, pastas, and pies, or bake it into moist cakes and breads.

  • wb_sunny Dec – Jun
  • tag_faces Gluten Free
  • check Rich In Vitamins A & C & Magnesium
  • cruelty_free Vegan
  • grass Gisborne & Chertsey

LeaderBrand runs its own independently verified food safety programme.

The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 383/92 345/83
Protein (g) 2.0 1.8
Fat, total (g) 0.33 0.3
– saturated (g) 0.07 0.06
Carbohydrate (g) 20.4 18.4
– sugars (g) 4.0 3.6
Fibre (g) 1.3 1.2
Sodium (mg) 2.2 2
Vitamin A Equiv. (µg) 478.4 431
Folate (mg) 51.1 46
Niacin (mg) 1.4 1.3
Potassium (mg) 416.3 375

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research.

timer Total time 40 mins hourglass_empty Prep time 20 timer Cook time 20 people Serving 4 info_outline Difficulty Easy
  • 1 large red onion, peeled, sliced thinly 
  • 4 fresh red chilies, sliced thinly 
  • ½  Squash, cut into 1cm slices 
  • 250g sugar snap peas 
  • 4 spring onions, sliced thinly 
  • 1/3 cup peanut oil 
  • 2 cloves garlic, sliced thinly 
  • 1 tablespoon Lemongrass paste 
  • 1 tsp grated palm sugar or brown sugar 
  • ¼ cup vegetable stock 
  • 2 tablespoon soy sauce 
  • ½ lemon, juice of 
  • ¾ cup Thai or opal basil leaves 
  • ½ up roasted unsalted cashew
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