Chao Nan Gua (Kabocha Squash with Ginger)
- Number of Servings: 4
Ingredients
1 tsp canola oil1 1/2" piece of ginger, peeled and cut into 1/8" pieces2 tsp sugar1/2 tsp kosher salt1 small kabocha squash (2 1/2 lbs), peeled, seeded and cut into 1 1/2" pieces
1. Heat oil in a 10" skillet or wok over high heat. Add ginger and cook until fragrant, about 2 minutes. Add sugar, salt, squash, and 1/2 cup water.
2. Bring to a boil and reduce heat to medium, and cover; cook, stirring occasionally, until squash is tender, 8-12 minutes.
3. Transfer to a bowl and serve.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SBRACKETT24.
2. Bring to a boil and reduce heat to medium, and cover; cook, stirring occasionally, until squash is tender, 8-12 minutes.
3. Transfer to a bowl and serve.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SBRACKETT24.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 120.1 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 3.8 g
- Protein: 0.9 g
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