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Chinese Braised Kabocha Squash

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Ingredients

Adjust Servings:
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

Nutritional information

59.9
Calories
42g
Calories From Fat
4.7g
Total Fat
0.3 g
Saturated Fat
0mg
Cholesterol
519.5mg
Sodium
3.6g
Carbs
0.3g
Dietary Fiber
2.5g
Sugars
1.2g
Protein
26g
Serving Size (g)
6
Serving Size

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Chinese Braised Kabocha Squash

Features:
    Cuisine:

    This recipe is from a local Chinese restaurant in my hometown.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Chinese Braised Kabocha Squash, This recipe is from a local Chinese restaurant in my hometown., This recipe is from a local Chinese restaurant in my hometown.


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    Steps

    1
    Done

    Heat Oil in 12 Inch Skillet Over Medium-High Heat.

    2
    Done

    Add Ginger, Garlic and Scallions and Cook Until Fragrant (2 Minutes). Add Stock, Soy Sauce, Mirin and Sugar. Bring to a Simmer.

    3
    Done

    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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    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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