Soy-Braised Kabocha Squash

Ingredients

• 3 Tbs. lower-salt soy sauce
• 1 Tbs. rice wine (sake) or dry sherry
• One-half medium kabocha squash, peeled, seeded, and cut into ¾-inch chunks (3-½ to 4 cups)
• 1 Tbs. granulated sugar
• 4 scallions, thinly sliced, green and white parts separated
• 1 Tbs. minced ginger
• ¼ cup lower-salt chicken or vegetable broth
• + 2 more ingredients
• • 2 Tbs. vegetable oil
  • 1 Tbs. minced garlic

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...

View full recipe at Fine Cooking