Butternut Squash with Salted Black Beans

1. 1

   Cut the squash in half and discard the seeds.

2. 2

   Remove the skin, cut the squash again length-wise, and cut the squash crosswise into 1/4-inch slices.

3. 3

   Place the black beans in a small bowl.

4. 4

   Cover with warm water, soak for 5 minutes, and then drain.

5. 5

   Rinse 3 to 4 times to remove the excess salt and loose skins and drain well.

6. 6

   In a small bowl, mix together the cornstarch and 1 teaspoon water.

7. 7

   Heat a wok or nonstick skillet over high heat.

8. 8

   Add the vegetable oil, black beans, garlic, and squash.

9. 9

   Stir-fry over high heat for 2 minutes and add the broth.

10. 10

    Cover and cook for 3 minutes.

11. 11

    Add the soy sauce and stir well.

12. 12

    Stir in the cornstarch mixture and cook until the sauce thickens, 1 to 2 minutes.

13. 13

    Add the green onions, stir, and cook for 30 more seconds.

* Per serving · 4 servings · Values may vary.

No additional tips available.