Braised Kuri Squash with Shishito peppers
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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