Florence Lin's Chinese Vegetarian Cookbook, 1976
20 minutes — 4 Servings | ||||||||||||||||||||
Ingredients
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InstructionsWash the uncut squash, then cut in half and discard the seeds and pulp. Cut the unpeeled squash into 1-inch chunks. You should have about 5 cups. Heat the wok until hot. Add the oil and stir-fry the squash for 2 to 3 minutes. Add the salt, monosodium glutamate, soy sauce, and water, cover, and bring to a boil. Cook over medium-low heat for 15 minutes or until the squash is just soft, stirring twice during this time. Serve hot. |
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NotesButternut squash can also be used. |