Instructions
Wash the kabocha. Cut the squash in half. Remove seeds and cut Kabocha into 1-2″ square pieces. Cut off sharp edges of the Kabocha pieces. Place kabocha a pot.
Cover the squash with water. Boil at medium high 2-5 minutes, depending on how hard the kabocha is.
Reduce heat to low, cover, and simmer another 10 minutes.
Turn off heat, add a few drops of soy sauce, and let it sit covered until cool.
Ingredients:
Directions:
Ingredients:
1lb fresh green beans (washed with strings removed and ends trimmed)
1 garlic clove (minced)
2 cubes fermented beancurd
3 tablespoons water
vegetable oil (for frying)
Cooking Instructions:
Step 1: Place beans into a vegetable steamer and place over boiling water. Cover and steam for 8 minutes. When finished drain and dump beans into cold water and drain once again.
Step 2: Add oil to the wok and add garlic and sauté for 30 seconds. Add beans and sauté.
Step 3: Combine 3 tablespoons of water with beancurd and sesame oil and mix well.
Step 4: Add mixture to beans and stir fry for 30 seconds to a couple minute.