Rustic steamed squash with spicy black bean sauce

Rustic steamed squash with spicy black bean sauce

Xiang cun nan gua

By
From
Every Grain of Rice
Photographer
Chris Terry

In rural China, bowls of seasoned ingredients are often steamed over rice in the same pot, to economise on fuel. This is my attempt to recreate one such dish served by my chef friend Lan Guijun in his Village Cook restaurant in Chengdu. He used a pumpkin, but the same method also works very well with butternut squash.

Ingredients

Quantity Ingredient
3 tablespoons cooking oil
2 tablespoons sichuan chilli bean paste
1 teaspoon ginger, finely chopped
1 teaspoon garlic, finely chopped
1 tablespoon fermented black beans, rinsed and drained
1/2 teaspoon caster sugar
2 spring onions, finely sliced, green parts only
500g butternut squash
or 500g pumpkin

Method

  1. Heat a seasoned wok over a high flame. Add the oil, swirl it around, then add the chilli bean paste. Reduce the heat to medium and stir-fry gently until the oil is red and fragrant. Add the ginger, garlic and black beans and stir-fry until you can smell their fragrances. Stir in the sugar, then tip everything into a small dish and set aside.
  2. Peel the squash or pumpkin and discard the pulp and seeds. Cut evenly into slices about 1/2 cm thick. Lay the slices neatly in a china bowl. Spoon the prepared spicy sauce over the squash or pumpkin, place the uncovered bowl in a steamer and steam at high heat for about 15 minutes, until the vegetable is tender. Scatter over the spring onions and serve in the steaming bowl.
Tags:
Chinese
Sichuanese
Asian
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