Delicata and Cabbage Stir-Fry

1 delicata squash cut into half moons

½-1 cabbage, cored and coarsely chopped

1-2 red peppers cut into thin strips

1 red onion sliced thin

2 tablespoons tamari or soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar or honey

2 teaspoons dark sesame oil

2 teaspoons cornstarch

2 tablespoons canola oil 

½ pound firm tofu, diced. ( or ½ pound of cooked chicken)

2 teaspoons minced fresh ginger

2 garlic cloves, minced

Salt to taste

Rice

In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.

Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.

Add the remaining oil to the pan. When it is hot, add the delicata squash. Stir-fry until it begins to color, five to eight minutes. Add the peppers, onion, ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.

Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Salt to taste. Remove from the heat and serve with rice.