Vegan Chinese Squash Recipe
A delicious and healthy vegan Chinese squash dish made with tender kabocha squash and aromatic seasonings. A perfect side dish or light meal!
Equipment
- Wok or Skillet
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 cups kabocha squash cut into bite-sized pieces
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp rice vinegar
- 1 tsp maple syrup
- 1/2 cup vegetable broth
- 1 tsp cornstarch mixed with 1 tbsp water
- 1 tbsp green onions chopped, for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Heat sesame oil in a wok or skillet over medium heat.
- Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add kabocha squash and stir-fry for 3-4 minutes.
- Pour in vegetable broth, cover, and let simmer for 10-12 minutes until squash is tender.
- In a small bowl, mix soy sauce, rice vinegar, and maple syrup. Pour over the squash and stir.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until sauce thickens.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
Serve this dish over steamed rice or quinoa for a complete meal. You can also add tofu or mushrooms for extra protein!