Recipe: Delicious Braised young Kabocha squash 炒嫩南瓜

Braised young Kabocha squash 炒嫩南瓜. Roasted Kabocha Squash With Soy Sauce》 无水烧南瓜，咬上一口， 香糯甘甜。简单的原料，简单的烧制，几分钟后，冒着热气和香气的美味由此而生。 Roasted the squash without water, take a bite. This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish. Really easy and relatively quick for a winter squash recipe and the end result will knock your socks off.

Kabocha squash is a Japanese winter squash that has a similar texture and taste to butternut squash. You can find this squash at Japanese markets and other Asian markets. Transfer to a serving dish and garnish with the scallion greens. You can have Braised young Kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Braised young Kabocha squash 炒嫩南瓜

1. It's 2 cups of thinly sliced kabocha squash.
2. Prepare 4-5 of shishito peppers, sliced.
3. It's 1 of small red pepper, sliced.
4. You need 1-2 of garlic cloves, minced.
5. Prepare 2 TSP of cooking wine.
6. Prepare of Hot water.
7. It's to taste of Salt and pepper.
8. You need 3 Tsp of olive oil.

Start with kabocha squash, which is in many markets right now. Start with kabocha squash, which is in many markets right now. Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.

Braised young Kabocha squash 炒嫩南瓜 step by step

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..

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture Just like a regular pumpkin, kabocha squash is extremely versatile - it can be braised in stews and. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. Dashi Braised Kabocha Squash. by: savorthis. Mix remaining ingredients except cilantro and green onion.