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Chinese Braised Kabocha Squash

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“This recipe is from a local Chinese restaurant in my hometown.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons canola oil
  • 1 piece ginger, minced (1/2 inch)
  • 2 garlic cloves, minced
  • 3 scallions, minced plus more for garnish
  • 14 cup vegetable stock
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 12 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).

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