Chinese Squash Stew

Featured in the Honolulu Star-Advertiser on January 5, 2011.

electric_kitchen_logo

Ingredients:

Chinese Squash Stew

Beef Stew Mixture:

  • 2 tablespoons vegetable oil
  • 2 1/2 pounds stew meat
  • 1 3-inch piece fresh ginger, crushed
  • 1/4 cup liquor (whiskey, sherry, or Chinese wine)
  • 2 cans (14 1/2 ounces each) beef broth
  • Water
  • 8 whole star anise, rinsed

Squash Mixture:

  • 1 white turnip, cut into chunks
  • 4 to 5 pounds Chinese Winter Squash, cut into large chunks
  • 3 stalks celery, cut in 2 inch lengths

Cornstarch Mixture:

  • 1/2 cup cornstarch
  • 1/2 cup water
  • Salt to taste

Garnish:

  • Green onions, cut into 1 inch lengths
  • Chinese parsley

Directions:

In a large saucepot, heat oil and brown meat. Stir in the remaining Beef Stew Mixture ingredients, adding enough water to cover 1 inch over the meat. Bring to a boil, reduce heat, and simmer for 1 1/2 hours. Separate meat from broth; refrigerate both overnight. Skim off fat from broth. Combine meat, broth, and Squash Mixture. Bring to boil, reduce heat, simmer for 30 minutes or until squash is cooked. In a small mixing bowl, mix cornstarch with water. Thicken stew with cornstarch mixture; season to taste with salt. Garnish with green onions and Chinese parsley. Makes 6 servings.

Approximate Nutrient Analysis per serving (based on lean stew meat and not including salt to taste):
450 calories, 13 g fat, 3.5 g saturated fat, 105 mg cholesterol, 650 mg sodium, 32 g carbohydrate, 5 g fiber, 7 g sugar, 45 g protein

Approximate Nutrient Analysis per serving (based on higher fat stew meat and not including salt to taste):
650 calories, 38 g fat, 14 g saturated fat, 120 mg cholesterol, 650 mg sodium, 32 g carbohydrate, 5 g fiber, 7 g sugar, 40 g protein

Review

Leave a review

Overall Rating
Selecting the check box will display a pop-up.