Chinese Braised Kabocha Squash - cooking recipe

Ingredients

2 tablespoons canola oil
1 piece ginger, minced (1/2 inch)
2 garlic cloves, minced
3 scallions, minced plus more for garnish
1/4 cup vegetable stock
3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sugar
1/2 medium kabocha squash, peeled seeded cut into 1 inch by 4 inch wedges

Preparation

Heat oil in 12 inch skillet over medium-high heat.
Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer.
Add squash and cook, turning once, until softened (about 8 minutes). Reduce heat to low, cover, and cook until tender, turning once to evenly glaze (15-20 minutes).