Braised young Kabocha squash 炒嫩南瓜
Braised young Kabocha squash 炒嫩南瓜

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, braised young kabocha squash 炒嫩南瓜. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Braised young Kabocha squash 炒嫩南瓜 is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Braised young Kabocha squash 炒嫩南瓜 is something which I’ve loved my entire life. They’re fine and they look wonderful.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook braised young kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Braised young Kabocha squash 炒嫩南瓜:
  1. Get 2 cups thinly sliced kabocha squash
  2. Take 4-5 shishito peppers, sliced
  3. Take 1 small red pepper, sliced
  4. Get 1-2 garlic cloves, minced
  5. Prepare 2 TSP cooking wine
  6. Take Hot water
  7. Prepare to taste Salt and pepper
  8. Make ready 3 Tsp olive oil
Instructions to make Braised young Kabocha squash 炒嫩南瓜:
  1. Thinly slice kabocha squash. If seeds are tender enough, keep them.
  2. Remove pepper seeds and slice them. Mince garlic.
  3. Saute peppers in olive to release it's aroma for about 20 second. Add garlic and keep stir for 5 more seconds.
  4. Add squash and sauté for about a minute. Season them with salt and pepper.
  5. Add wine and hot water to cover them all. Cook on high heat to braise the squash. Add more water if needed. Mine become tender after 5 minutes. Taste and adjust seasoning.
  6. Serve with rice, porridge, over pasta or in a flat bread.

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