Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4-6 servings
- 3 tablespoons extra virgin olive oil
- 1/4 cup shallots, about 2 bulbs worth, minced
- 2 cloves garlic, minced
- 1 inch piece ginger, peeled and minced
- 1 tablespoon Asian black bean-garlic sauce
- 3 or 4 cups butternut squash, peeled and cut into 1- to 2-inch chunks
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons soy sauce
- 1/2 teaspoon raw cane sugar
- 1 cup water or vegetable stock
- 1 large bunch bok choy, cleaned thoroughly and trimmed as needed and cut into 2 inch pieces
- 1 teaspoon sesame oil for drizzling
- In a deep skillet, heat the olive oil over medium heat. Add the shallots and cook for about 5 minutes or until they're softened. Add the garlic and ginger, cook for 1 minute or so, then add the black bean sauce. Stir everything together so it is well combined. Add the squash and stir to coat it with the mixture.
- In a small bowl, stir together the rice wine, soy sauce, and sugar until the sugar is dissolved. Add the mix to the skillet and bring everything to a simmer. Add in the vegetable stock — just enough to almost cover the vegetables. You may not need to use the entire cup called for in the ingredients list. Cover the skillet and cook for about 15 minutes or until the squash is just tender.
- Remove the lid and add the bok choy, and drizzle it with a bit of sesame oil. Return the lid and allow the bok choy to steam until it is wilted and slightly tender.
- Serve the hot mixture over rice, quinoa, or rice noodles.
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