Sauteed Vegetables with Chile Tamarind Sauce

Ingredients

• 1 2-inch square tamarind with seeds* (from 7-ounce block)
• 1 cup peeled cubed kabocha squash
• 4 dried guajillo chiles**
• 1/2 cup water
• 1/4 cup finely chopped lemongrass (bottom 1 1/2 inches of about 4 peeled stalks)
• 1 tablespoon minced shallot
• 2 teaspoons finely chopped peeled fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon (packed) grated lime peel
• 1 cup canned unsweetened coconut milk
• 2 tablespoons Thai fish sauce (nam pla)***
• 1 tablespoon golden brown sugar
• 36 snow peas, strings removed
• 12 3-inch-long asparagus tops
• 5 Thai or Japanese eggplants, halved lengthwise, then cut crosswise on diagonal into 1/2-inch-thick pieces
• 3 medium zucchini, trimmed, halved lengthwise, then cut crosswise on diagonal into 1/2-inch-thick pieces
• 4 heads of baby bok choy, leaves separated from base
• 1/4 cup vegetable oil

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