Soy-Braised Kabocha Squash

Photo by Scott Phillips
Ingredients
- 1 Tbs. minced garlic
- 2 Tbs. vegetable oil
- ¼ cup lower-salt chicken or vegetable broth
- 1 Tbs. minced ginger
- 4 scallions, thinly sliced, green and white parts separated
- One-half medium kabocha squash, peeled, seeded, and cut into ¾-inch chunks (3-½ to 4 cups)
- 1 Tbs. granulated sugar
- + 2 more ingredients
-
- 1 Tbs. rice wine (sake) or dry sherry
- 3 Tbs. lower-salt soy sauce
Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside.Heat the oil in a wok or 12-inch skillet over medium heat until hot. Add the white parts of the scallions, garlic, and ginger and cook, stirring constantly, until fragrant b...
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