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Mushroom Tabbouleh in chilli and sichuan pepper
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Chinese · Breakfast
Chinese Squash Shakshuka
This Chinese Shakshuka leans on sweet and sour to do the heavy lifting. We stir-fry the Squash for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the shaoxing wine and the rest of the sweet and sour flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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