Braised Squash/Pumpkin with Pak Choi and Black Bean Sauce

by Jaymi Heimbuch
Braised Squash/Pumpkin with Pak Choi and Black Bean Sauce


3 tablespoons extra virgin olive oil
1/4 cup shallots, about 2 bulbs worth, minced
2 cloves garlic, minced
1 inch piece ginger, peeled and minced
1 tablespoon Asian black bean-garlic sauce
3 or 4 cups squash / pumpkin, peeled and cut into 1- to 2-inch chunks
2 tablespoons rice wine or dry sherry
2 tablespoons soy sauce
1/2 teaspoon raw cane sugar
1 cup water or vegetable stock
1 large bunch pak choi / bok choy, cleaned thoroughly and trimmed as needed and cut into 2 inch pieces
1 teaspoon sesame oil for drizzling


Heat olive oil over medium heat. Add shallots and cook for 5 minutes or until softened. Add garlic and ginger, cook for 1 minute, then add black bean sauce. Stir everything together until well combined. Add squash and stir to coat it with the mixture. In a small bowl, stir together rice wine, soy sauce, and sugar until sugar is dissolved. Add mix to skillet and bring everything to a simmer. Add in vegetable stock — just enough to almost cover vegetables. Cover skillet and cook for 15 minutes or until squash is just tender. Remove lid and add bok choy, and drizzle it with a bit of sesame oil. Return lid and allow bok choy to steam until it is wilted and slightly tender. Serve the hot mixture over rice, quinoa, or rice noodles.

Recipe by Jaymi Heimbuch.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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