Stir-Fried Squash (Ch'ao Nan Kua)

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20 minutes 4 Servings Print RecipeEmail Recipe


1smallbuttercup squash (about 1-1/2 pounds)
3tablespoonpeanut oil (or corn oil)
1⁄8teaspoonmonosodium glutamate
1tablespoonlight soy sauce


Wash 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.


Butternut squash can also be used.

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