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Chinese Squash Stew

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

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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:

  1. In a large saucepot, heat oil and brown meat.
  2. Stir in the remaining Beef Stew Mixture ingredients, adding enough water to cover 1 inch over the meat.
  3. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
  4. Separate meat from broth; refrigerate both overnight.
  5. Skim off fat from broth.
  6. Combine meat, broth, and Squash Mixture.
  7. Bring to boil, reduce heat, simmer for 30 minutes or until squash is cooked.
  8. In a small mixing bowl, mix cornstarch with water.
  9. Thicken stew with cornstarch mixture; season to taste with salt.
  10. 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

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