Butternut Squash with Hoisin
- Total Time
canola oil2 tsp
uncooked shallot(s)1 medium, finely chopped
ginger root2 tsp, finely chopped, peeled fresh
uncooked butternut squash1 ¾ pound(s), (1 medium), peeled, seeded, and cut into 1-inch chunks (3 3/4 cups)
mirin½ fl oz, rice wine or dry sherry (1 tbsp)
low sodium soy sauce⅔ Tbsp
table salt¼ tsp
hoisin sauce2 Tbsp
chili oil¼ tsp, hot variety
uncooked scallion(s)2 medium, thinly sliced
cilantro2 Tbsp, chopped fresh
- Heat wok or large deep skillet over high heat until drop of water sizzles in pan. Add canola oil and swirl to coat wok. Add shallot and ginger and stir-fry until fragrant, 30 seconds.
- Add squash and stir-fry 1 minute. Add water, wine, soy sauce, and salt. Reduce heat and cook, covered, stirring occasionally, just until squash is tender, about 10 minutes. Stir in hoisin sauce and hot chili oil and cook 1 minute. Sprinkle with scallions and cilantro.
- Per serving: 1/2 cup