Butternut Squash with Hoisin
1 medium, finely chopped
2 tsp, finely chopped, peeled fresh
Raw butternut squash
1¾ pound(s), (1 medium), peeled, seeded, and cut into 1-inch chunks (3 3/4 cups)
½ fl oz, rice wine or dry sherry (1 tbsp)
Low sodium soy sauce
¼ tsp, hot variety
2 medium, thinly sliced
2 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