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Looking for a change of pace from the typical oven-roasted Brussels sprouts for the holidays? Try this stir-fried medley of vegetables seasoned with soy sauce, red wine vinegar and five-spice powder.

Directions:

Heat 1 tablespoon oil in a 12-inch nonstick frying pan on medium-high. Add sliced onions and saute 3-4 minutes until golden brown.

Add sliced garlic; saute 1 more minute. Transfer to large bowl.

Add 2 tablespoons oil to pan. Add kabocha cubes; cook 3 minutes undisturbed. Sprinkle with a pinch of salt; toss. Cook an additional 3-4 minutes, tossing occasionally, until just tender. Transfer to bowl with onions and garlic.

Add 2 tablespoons oil to pan. Add halved mushrooms. Cook undisturbed for 2 minutes. Sprinkle with a pinch of salt; cook another 2 minutes, tossing occasionally. Transfer to same bowl.

Add final 2 tablespoons oil to pan. Add halved Brussels sprouts. Cook undisturbed for 3 minutes; toss. Add soy sauce and water. Cover. Reduce heat to medium and cook 5-8 minutes, until just tender.

Return onions, kabocha and mushrooms to pan with Brussels sprouts. Sprinkle vinegar, five-spice and chives over vegetables. Toss. Transfer to a serving dish.

Serves 4-6.

Approximate nutrient analysis per serving (based on 6 servings and not including salt to taste): 220 calories, 16 g fat, 1.5 g saturated fat, 0 mg cholesterol, 500 mg sodium, 16 g carbohydrate, 4 g fiber, 5 g sugar, 5 g protein.. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.

The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.