Receta de calabaza kabocha estofada con jengibre
Esta aromática guarnición taiwanesa de cinco ingredientes también se puede preparar con calabaza moscada. El escritor de viajes Matt Gross aprendió esta receta de A-Mui Huang, una cocinera aficionada de Taipéi.
This fragrant, five-ingredient Taiwanese side dish can also be made with butternut squash. Travel writer Matt Gross learned how to make this recipe from A-Mui Huang, a home cook in Taipei.
Ingredients
One ½-in. piece fresh ginger, peeled and sliced into ⅛-in.-thick coins
1 small kabocha squash (about 2½ lb.), peeled, seeded, and cut into 1½-in. cubes
Step 1
To a large skillet over high heat, add the oil. When it’s hot and shimmering, add the ginger and cook until fragrant and softened slightly, about 2 minutes. Stir in the squash, sugar, salt, and ½ cup of water. Bring to a boil, then cover, turn the heat to medium, and cook, stirring occasionally, until the squash is tender when pierced with a fork, 8–12 minutes. Transfer to a bowl and serve hot.
