Sunday, November 20, 2011

Stir-Fry Kabocha Squash 清炒日本南瓜

Till now, I cannot enjoy fall's bounty of pumpkin, butternut squashes and other winter (hard-skinned) squashes.

This Stir-Fry Kabocha Squash was made months earlier before the accident happened and when I could effortlessly slice through kabocha squash with my right hand. If you do enjoy a simple stir-fry of winter squash, feel free to substitute with pumpkin or butternut squash.



Whether it is kabocha squash, pumpkin or butternut squash, they are all rich in beta carotene, iron and vitamin C ! 

Simply pre-fry green onions, some garlic, add in the diced squash to saute till cooked, then salt and ground white pepper to taste, finish off with finely chopped cilantro.

Basic ingredients and quick cooking rewarded with absolutely delicious, savory and sweet balance of flavors.

TA DA...



Kabocha Stir-Fry 清炒日本南瓜
 Ingredients: 1/4 kabocha, chopped into bite-sizes, 1-2 green onions finely chopped; 1 clove garlic; sea salt and white pepper to taste; cilantro finely chopped

Directions: Add in green onions and fry briskly for about 2 minutes, add in garlic, then squash and mix well in the pan. Add water/stock to partially submerge the squash and allow it to simmer at low-medium heat till squash softens slightly. Salt and white pepper to taste, and allow the water/stock to reduce. Before dishing out, add in cilantro, mix well, turn off heat.

Good with steamed rice or plain porridge /congee.


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