Stir-Fried Kabocha with Garlic
清炒南瓜
Kabocha is one of the sweetest squashes you can buy, so it barely needs anything! Here it's just garlic, salt, and a few minutes in a covered pan. The slices come out tender and a little creamy, with skin that's soft enough to eat.
Cut the slices the same thickness, and toss them gently near the end. Ripe kabocha goes from tender to mushy quickly.
- Total
- 25 minutes
- Serves
- 4
Recipe
Stir-Fried Kabocha with Garlic
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Serves
- 4
Ingredients
Instructions
- 1
Cut the kabocha
Scrub the kabocha well and scoop out the seeds. Cut it into wedges about 2 inches wide, then slice each wedge crosswise into pieces about ¼ inch thick. Leave the skin on, but trim off any hard, bumpy spots.
- 2
Toast the garlic
Heat the oil in a wok or large skillet over medium heat. Add the garlic and stir for 20 to 30 seconds, until fragrant and just turning golden.
- 3
Steam-fry the kabocha
Add the kabocha and toss for 2 minutes to coat the slices with oil. Pour in the water, cover, and cook for 4 to 6 minutes, until a fork slides into the thickest piece with a little resistance.
- 4
Season and serve
Uncover and sprinkle in the salt. Turn the heat to medium-high and toss gently with a spatula for 1 to 2 minutes, until the water has cooked off and the slices look glossy. Taste, add more salt if needed, and serve right away.
Stir-Fried Kabocha with Garlic
All ingredients · 5
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Shortcuts and substitutions
Easier cutting
Pierce the whole kabocha a few times with a knife and microwave it for 2 to 3 minutes. The skin softens enough to make cutting easier. Let it cool for a minute before you start.
Butternut squash
Peel it first, since butternut skin stays tough. Slice it ¼ inch thick, use 2 tablespoons water, and start checking after 3 minutes covered.
Add a savory sauce
Stir in 1 teaspoon oyster sauce or light soy sauce with the salt, and cut the salt to ¼ teaspoon.
Scallions or chile
Toss in 1 thinly sliced scallion at the end, or add a few dried red chiles with the garlic for some heat.
Recipe notes
Choosing a kabocha
Pick one that feels heavy for its size, with dull, dark green skin and a dry, corky stem. A whole kabocha keeps at room temperature for several weeks. Wrap cut pieces and refrigerate them for up to 5 days.
Make ahead
Cut the kabocha up to 1 day ahead and refrigerate it in a covered container. Cook it shortly before serving.
Leftovers
Refrigerate leftovers for up to 3 days. Reheat them in a covered skillet with a splash of water, or in the microwave.
Frequently Asked Questions
What is Chinese stir-fried pumpkin (清炒南瓜)?
清炒南瓜 (qīng chǎo nán guā) means plain stir-fried pumpkin. It's an everyday Chinese home-style side seasoned with little more than garlic and salt, usually made with kabocha.
Can you eat kabocha skin?
Yes. Kabocha skin softens as it cooks and is completely edible. Scrub it well and trim away any hard, bumpy spots before slicing.
Is kabocha the same as pumpkin?
Kabocha is a winter squash, sometimes called Japanese pumpkin. Chinese markets often sell it as 南瓜 or 板栗南瓜, which means chestnut pumpkin. It's sweeter and denser than a carving pumpkin.
How long does kabocha take to stir-fry?
Slices about ¼ inch thick take 6 to 8 minutes in total. Stir-fry them for 2 minutes, then cook them covered with a splash of water for 4 to 6 minutes.
How do I keep stir-fried kabocha from getting mushy?
Cut even slices and uncover the pan while the thickest piece is still slightly firm in the center. Toss gently with a spatula instead of stirring hard, and cook off the water at the end.
What do you serve with stir-fried kabocha?
Serve it with steamed rice and one or two savory dishes. Its sweetness goes well with salty, garlicky stir-fries and braised meats.
