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Braised Winter Squash With Fermented Black Beans
Winter squash's natural sweetness shines next to salty, savory fermented black beans in this vegan squash recipe from Hannah Che.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Hannah Che📖 epicurious
🥘 Ingredients
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📝 Preparation Steps
1
Peel and core the squash and cut it into 1½-inch wedges, then cut the wedges into pieces ½ inch thick and 1½ inches wide; you should have about 3 cups.
2
Heat a wok over high heat and add the vegetable oil, swirling to coat the sides. Add the dried chiles and stir-fry until they begin to darken in color, about ⏱️ 10 seconds. Add the fermented black beans and garlic and let them sizzle until fragrant, about ⏱️ 30 seconds. Add the squash pieces and stir them around the wok to pick up all the fragrant oil, then pour in the stock and bring to a boil. Season with the sugar and salt, then cover, reduce the heat to maintain a gentle simmer, and cook until the squash has absorbed most of the liquid and is tender enough to pierce with a chopstick, 4 to ⏱️ 5 minutes.
3
Uncover and taste for salt and sugar; adjust the seasoning if necessary. Remove from the heat, stir in the sesame oil and a dash of white pepper, scatter the sliced scallions on top, and serve.
(450 grams) winter squash (about ½ small kabocha squash)1 poundGround white pepper
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