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Braised young Kabocha squash 炒嫩南瓜
Braised young Kabocha squash 炒嫩南瓜

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We hope you got insight from reading it, now let’s go back to braised young kabocha squash 炒嫩南瓜 recipe. You can cook braised young kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Braised young Kabocha squash 炒嫩南瓜:
  1. You need 2 cups thinly sliced kabocha squash
  2. Use 4-5 shishito peppers, sliced
  3. Provide 1 small red pepper, sliced
  4. Provide 1-2 garlic cloves, minced
  5. You need 2 TSP cooking wine
  6. Get Hot water
  7. Use to taste Salt and pepper
  8. Use 3 Tsp olive oil
Instructions to make Braised young Kabocha squash 炒嫩南瓜:
  1. Thinly slice kabocha squash. If seeds are tender enough, keep them.
  2. Remove pepper seeds and slice them. Mince garlic.
  3. Saute peppers in olive to release it's aroma for about 20 second. Add garlic and keep stir for 5 more seconds.
  4. Add squash and sauté for about a minute. Season them with salt and pepper.
  5. Add wine and hot water to cover them all. Cook on high heat to braise the squash. Add more water if needed. Mine become tender after 5 minutes. Taste and adjust seasoning.
  6. Serve with rice, porridge, over pasta or in a flat bread.

With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. See more ideas about Kabocha squash, Squash recipes, Kabocha squash recipe. Kabocha has peaked my interesting lately. There's been a lot of blog posts about kabocha squash - from No Recipe's award winning kabocha pumpkin cream cake to Gourmet Fury's Canadian Chimichurri Pork. The Canal House shares a winter squash favorite with Roasted Kabocha Squash Pasta w/ Pecorino Romano.

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