Chinese braised winter squash
Enjoy Hannah Che’s braised winter squash recipe. The salty, savoury fermented black beans complement the natural sweetness of the squash perfectly
- Serves: 4 persons
- 450g winter squash
- 2tbsp vegetable oil
- 4dried red chillies, snipped into ½-inch pieces, seeds removed
- 1tbsp fermented black beans, coarsely chopped
- 3garlic cloves, thinly sliced
- 240ml unsalted stock (any kind) or water
- 1tsp sugar
- ½tsp sea salt flakes
- ½tsp toasted sesame oil
- ground white pepper
- 1spring onion, green part only, thinly sliced, to garnish
Step 1Peel and core the squash and cut it into 3.5-4cm wedges, then cut the wedges into pieces 1cm thick.
Step 2Heat a wok over a high heat and add the oil, swirling to coat the sides. Stir-fry the chillies for 10 seconds until they begin to darken. Add the beans and garlic, and let them sizzle for 30 seconds until fragrant. Add the squash pieces and stir them around the wok to pick up all the fragrant oil, then pour in the stock or water and bring to a boil. Season with the sugar and salt, then cover, reduce the heat to maintain a gentle simmer, and cook for 4-5 mins or until the squash has absorbed most of the liquid and is tender enough to pierce with a chopstick.
Step 3Uncover and taste for sugar and salt; adjust the seasoning, if necessary. Remove from the heat, stir in the sesame oil and a dash of white pepper. Scatter the sliced spring onion on top and serve.