Silky Smooth Squash
By Chef Martin Yan
1 pound Butternut Squash peeled and seeded
1 1/2 tablespoons Oil
1 slice Organic Ginger Root shredded
2 teaspoons Black Bean Paste or Sauce
1/2 teaspoon Salt
1 teaspoon Soy Sauce
1 teaspoon Sugar
1/2 cup Soup Stock
3/4 teaspoon Cornstarch Paste (1 part Cornstarch 2 parts Water)
Black Bean Sauce
8 ounces Salted Black Beans
6 cloves Peeled Garlic finely minced
1/4 cup Brown Sugar
4 1/2 tablespoons Oil
Cut squash into 1/2 inch x 1½ inch x 1½ inch pieces.
Heat oil over medium-high heat in wok.
Put in black bean paste or sauce stirring for 10-15 seconds. Add the Ginger and stir for an additional 10-15 seconds.
Add the squash and stir-fry for 30 seconds.
Add the remaining ingredients (except the cornstarch solution) and mix well.
Cover and reduce heat to medium-low and simmer for 10-12 minutes until squash is tender. Thicken with cornstarch solution and serve.
Black Bean Sauce
Rinse salted black beans and drain well. Combine black beans and minced garlic in a bowl. Mash until blended.
Mix in sugar and oil and steam over high heat for 10 – 12 minutes. Cool and transfer to a covered jar. This will keep several weeks in the refrigerator.
There are thousands of different kinds of squash all over the world. In North America the most abundant and commonly available ones are the butternut and banana squash.
The butternut gives this dish a bit of sweetness, while the black beans and ginger marvelously perfume the sauce with their aromatics.
Salted black beans are frequently called for in Chinese recipes. Keeping black bean sauce on hand will save a lot of time when entertaining or fixing quick meals for family.
This recipe makes enough sauce to season many tasty dishes.