Hunan-Style Braised Sweet-and-Sour Pumpkin

Pumpkin is a popular vegetable throughout China, the world’s largest producer of North America’s beloved gourd. For a purely sweet-and-sour dish, omit the chili pepper.

MAKES 5 TO 6 SERVINGS

2 tablespoons reduced-sodium soy sauce

1 tablespoon vegetarian oyster sauce or mushroom soy sauce

1 tablespoon Chinese black vinegar or balsamic vinegar

1 tablespoon light brown sugar

1 tablespoon toasted (dark) sesame oil

1 tablespoon peanut oil

3 scallions, white and green parts separated, thinly sliced

6 cloves garlic, finely chopped

1 1⁄4 pounds cubed pumpkin or butternut squash (about 5 cups)

1 to 2 fresh red chilies, seeded and thinly sliced

1⁄4 cup reduced-sodium vegetable broth, plus additional, as needed

Salt and freshly ground black pepper, to taste

In a small bowl, mix together the soy sauce, oyster sauce, vinegar, brown sugar, and sesame oil; set aside. In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the white parts of the scallions and garlic and cook, stirring constantly, 1 minute. Add the pumpkin and chili and cook, stirring constantly, 1 minute. Add the broth, salt, and pepper; cover and reduce the heat to medium-low. Cook, stirring a few times, until pumpkin is fork-tender, 12 to 15 minutes, adding additional broth as needed to prevent sticking. Uncover and add the soy sauce mixture; cook, stirring, 2 minutes. Add the scallion greens and toss well to combine. Serve at once.

{PER SERVING} Calories 113 • Protein 3g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 3g • Sodium 521mg

hancheng

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