by kirra » Sun May 16, 2010 9:09 pm
Taiwanese Kabocha Squash with Ginger
(Chao Nan Gua)
Ingredients:
1 tbsp. canola oil
1 1⁄2" piece ginger, peeled and cut crosswise into 1⁄8"-thick coins
2 tsp. sugar
1⁄2 tsp. kosher salt
1 small kabocha or butternut squash (about 2 1⁄2 lbs.), peeled, seeded, & cut into 1 1⁄2" pieces
Preparation:
Heat oil in a 10" skillet or wok over high heat. Add ginger and cook until fragrant, about 2 minutes. Add sugar, salt, squash, and 1⁄2 cup water. Bring to a boil, reduce heat to medium, and cover; cook, stirring occasionally, until squash is tender, 8–12 minutes. Transfer to a serving bowl and serve. Serves 4.
[b][size=150]Taiwanese Kabocha Squash with Ginger [/size][/b]
(Chao Nan Gua)
[b]Ingredients:[/b]
1 tbsp. canola oil
1 1⁄2" piece ginger, peeled and cut crosswise into 1⁄8"-thick coins
2 tsp. sugar
1⁄2 tsp. kosher salt
1 small kabocha or butternut squash (about 2 1⁄2 lbs.), peeled, seeded, & cut into 1 1⁄2" pieces
[b]
Preparation:[/b]
Heat oil in a 10" skillet or wok over high heat. Add ginger and cook until fragrant, about 2 minutes. Add sugar, salt, squash, and 1⁄2 cup water. Bring to a boil, reduce heat to medium, and cover; cook, stirring occasionally, until squash is tender, 8–12 minutes. Transfer to a serving bowl and serve. Serves 4.