Korean Braised Kabocha Squash Recipes

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CHINESE BRAISED KABOCHA SQUASH



Chinese Braised Kabocha Squash image

Make and share this Chinese Braised Kabocha Squash recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Heat oil in 12 inch skillet over medium-high heat.
  • Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer.
  • 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).

Nutrition Facts : Calories 59.9, Fat 4.7, SaturatedFat 0.3, Sodium 519.5, Carbohydrate 3.6, Fiber 0.3, Sugar 2.5, Protein 1.2

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