Chinese Braised Kabocha Squash

1. 1

   Heat oil in 12 inch skillet over medium-high heat.

2. 2

   Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer.

3. 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).

* Per serving · 4 servings · Values may vary.

No additional tips available.