cup water or vegetable stockA plainly delicious Oriental treatment of winter squash.
SERVES 4
2 lb. squash
(butternut, acorn or other hard winter squash or pumpkin)
2 T. canola or peanut oil
4 to 5 cloves garlic, minced
Cut the squash in half and scoop out all the seeds and fibres. Then cut the squash into wedges or strips for easier handling. Pare away the outside rind, and cut the squash into 1˝ cubes.
Heat the oil over medium heat in a wok with a lid. Carefully add the squash cubes, stirring gently to coat with oil. Fry for 2 minutes.
cup water or vegetable stock
2 T. sake or mirin
1 T. salt (optional)
Carefully pour liquids into the wok; turn up the heat and bring to a rapid boil. Cover. Reduce heat to low and simmer for 10 to 15 minutes, until the squash is tender and the liquid has almost evaporated.
freshly ground black pepper
Dust the cooked squash with pepper and serve immediately.