Braised Kuri Squash with Shishito peppers

Braised Kuri Squash with Shishito peppers

Braised Kuri Squash with Shishito peppers


Serves 4

Ingredients
  • 3 tablespoons canola oil, divided
  • 1½ tablespoons Ginger, grated
  • 1 Shallot, minced
  • 5 tablespoons Soy sauce
  • 2 tablespoons Rice wine vinegar
  • 2 tablespoons Granulated sugar
  • ½ cups Vegetable stock
  • 1 Medium kuri squash, seeded and cut into ¾ inch wedges
  • 6 ounces Shishito peppers
  • Kosher salt
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