Thanks for stopping by my kitchen. I hope you enjoy today's episode. If you did, please be sure to like and subscribe to receive updates on new weekly episodes as soon as they are released! Happy Cooking, UB
謝謝! It really turned out great. Reminds me of these lunch box shops in Taiwan. They always made the best sides. Thank you for stopping by. Happy Cooking, UB
Thank you so much for this recipe! I’m a huge fan of kabocha squash, so I’m eager to try a new preparation for it. I’ve never done a simple stir fry where kabocha is the star of the show. I’ll admit a guilty pleasure is kabocha tempura. Delicious right from the pot, but probably not the healthiest way to enjoy it. I tried to grow kabocha in my container garden this year, but I’m a novice and didn’t realize I’d need multiple plants to have male and female flowers for pollination and production of the squash. My pumpkins didn’t pan out either for the same reason ☹️. But by some miracle, I have a couple of nice plump black futsu squash that will be ready by first frost. I’ll let you know if they work with this recipe, but I’m pretty sure it’ll be tasty. Thanks again, and I’m still loving my SoupedUpRecipes wok. It’s been an amazing workhorse, and still completely nonstick. Just needs a tiny bit of care cleaning and drying, but it’s fast and easy.
hi PinkMonkeyBird. Thank you so much for stopping by my kitchen. I am so happy I am able to provide you a new way to cook kabocha. If you are a fan of the veg, you are going to love this one. That tempura sounds amazing! Sounds like you have a green thumb. Growing your own vegetables sounds like a lot of work. I believe that you took some knowledge away, so it wasn't a total loss ;) And having those futsu squash is a real bonus. Please let me know how everything turns out. Happy Cooking, UB
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Thanks for stopping by my kitchen. I hope you enjoy today's episode. If you did, please be sure to like and subscribe to receive updates on new weekly episodes as soon as they are released!
Happy Cooking,
UB
Very good, looks delicious 👍 I saw the Chinese words 😀
謝謝! It really turned out great. Reminds me of these lunch box shops in Taiwan. They always made the best sides.
Thank you for stopping by.
Happy Cooking,
UB
Thank you so much for this recipe! I’m a huge fan of kabocha squash, so I’m eager to try a new preparation for it. I’ve never done a simple stir fry where kabocha is the star of the show. I’ll admit a guilty pleasure is kabocha tempura. Delicious right from the pot, but probably not the healthiest way to enjoy it.
I tried to grow kabocha in my container garden this year, but I’m a novice and didn’t realize I’d need multiple plants to have male and female flowers for pollination and production of the squash. My pumpkins didn’t pan out either for the same reason ☹️. But by some miracle, I have a couple of nice plump black futsu squash that will be ready by first frost. I’ll let you know if they work with this recipe, but I’m pretty sure it’ll be tasty.
Thanks again, and I’m still loving my SoupedUpRecipes wok. It’s been an amazing workhorse, and still completely nonstick. Just needs a tiny bit of care cleaning and drying, but it’s fast and easy.
hi PinkMonkeyBird. Thank you so much for stopping by my kitchen. I am so happy I am able to provide you a new way to cook kabocha. If you are a fan of the veg, you are going to love this one.
That tempura sounds amazing!
Sounds like you have a green thumb. Growing your own vegetables sounds like a lot of work. I believe that you took some knowledge away, so it wasn't a total loss ;) And having those futsu squash is a real bonus. Please let me know how everything turns out.
Happy Cooking,
UB
looks delicious, I saw the Chinese words 😀 👍
Thank you 😋