Squash With Oyster Sauce Recipes

Steps:

• *These are the same mushrooms used in mu shu pork.
• They are variously called tree ears or wood ears.
• Pour boiling water over them and let soak for 15 minutes.
• Remove tough stems with a knife and julienne.
• They swell up to about four times their original size when soaked so it takes very little to make 1/4 cup!
• Be sure to remove the stems because they are extremely tough.
• If using cucumber, peel and remove seeds.
• Zucchini just needs to be washed.
• Slice or julienne.
• Or cut in finger sized pieces.
• Heat oil with salt in wok or skillet over high heat; add garlic and stir for a few seconds for aroma.
• Add cucumber& wood ears; stir fry 1 minutes Stir in sauce.
• Cover& simmer 1 minutes Thicken slightly with cornstarch mixture.
• Stir in a few drops of sesame oil.
• Serve immediately.

Steps:

• In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

Steps:

• Preheat the oven to 375 degrees. Using a fork, pierce the squash in several places and place it in a roasting pan. Bake for 40 minutes, turn and bake for an additional 15 to 30 minutes, until the squash is tender when pressed with a finger. Turn the oven off and leave the squash there until needed.
• Meanwhile, bring a small pot 2/3-filled with water to a boil. Cut a sliver off the root end of each of the onions and boil them for 1 minute. Drain and plunge them into a bowl of cold water. When cool, peel the onions and cut the larger ones in half.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the onions, toss to coat and sprinkle with sugar. Cook, shaking the pan occasionally, until the onions color, about 10 minutes. Add the parsnip, carrot, thyme and sage, season with salt and pepper and continue to cook until the onions are caramelized, about 10 minutes.
• Transfer the vegetables to a bowl, add the remaining tablespoon of oil to the skillet and return it to the heat. Add the garlic and the mushrooms to the skillet and cook, stirring, until the mushrooms begin to brown, about 5 minutes. Return the vegetables to the pan and add the diluted tomato paste and the soy sauce. Continue to cook until the mushrooms are tender, then add the stock and cook for 1 more minute. Turn off the heat and cover the pan.
• Cut the cooked squash in half lengthwise and scoop out the seeds. With a fork, comb to separate the squash strands and toss them with butter and salt and pepper to taste, and lift out of the shell. Divide the squash among 4 dinner plates, spoon the vegetables around the squash, garnish with parsley and serve.