Steamed Kabocha With Ginger Soy Dressing Food

STEAMED KABOCHA WITH GINGER-SOY DRESSING

Steps:

• Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
• Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes.
• Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

KABOCHA PURéE WITH GINGER

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil. Season inside of squash with salt and pepper. Place squash, cut side down, on prepared sheet. Roast until tender, 1-1 1/4 hours. Let cool slightly.
• Line a strainer with a double layer of cheesecloth; set over a small bowl. Pulse ginger in a food processor until finely chopped. Transfer to prepared strainer. Gather edges of cloth together; squeeze tightly to release ginger juice into bowl.
• Scoop squash flesh into a food processor. Add sugar and 1 tablespoon ginger juice. With machine running, gradually add 1 1/2 cups cream and purée until smooth, adding more cream by tablespoonfuls if too thick. Season with salt, pepper, and more ginger juice, if desired. Gently warm in a saucepan, stirring constantly, until heated through. DO AHEAD: Can be made 1 day ahead. Gently rewarm purée in a saucepan, adding a little more cream if necessary.

SEITAN AND KABOCHA VEGGIE STIR FRY

Steps:

• In a steamer or stovetop steamer basket, soften the kabocha, snow peas, and bell pepper until just tender. Set aside.
• Coat a small skillet with cooking spray and heat over medium. Add the garlic and let it become fragrant, 1 minute. Add the cabbage and ½ tablespoon soy sauce, stir frying until it softens a bit, 1 minute or so. Remove and keep warm.
• To the same skillet, add the seitan strips and stir fry until lightly browned, about 3-5 minutes. (You may need another coat of cooking spray.) Add the steamed vegetables, orange zest, the white parts of the chopped onions, and remaining soy sauce to the skillet and continue to stir fry until warm and vegetables are softened to your liking.
• Reduce heat on the skillet to low. If needed, heat the cabbage quick in the microwave and put it in the serving bowl. Add the Vinaigrette and the optional sweetener to the skillet, and stir until heated through. Serve over the cabbage, top with remaining green onions.

STEAMED CHICKEN CURRY WITH KABOCHA

Steps:

• Wash chicken wings well and dry with paper towels.
• Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
• Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
• Place chicken in a microwave-safe bowl; distribute eggplant and kabocha evenly on top. Pour in chicken stock. Cover with a microwave-safe lid or plastic wrap. Cook in the microwave at 600 watts until chicken is no longer pink at the bone and the juices run clear, about 7 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).