Chinese Braised Kabocha Squash

Submitted by Member 610488

"This recipe is from a local Chinese restaurant in my hometown."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 tablespoons canola oil
• 1 piece ginger, minced (1/2 inch)
• 2 garlic cloves, minced
• 3 scallions, minced plus more for garnish
• 1⁄4 cup vegetable stock
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1⁄2 medium kabocha squash, peeled seeded cut into 1 inch by 4 inch wedges

directions

1. Heat oil in 12 inch skillet over medium-high heat.
2. Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer.
3. Add squash and cook, turning once, until softened (about 8 minutes). Reduce heat to low, cover, and cook until tender, turning once to evenly glaze (15-20 minutes).