Butternut Squash with Salted Black Beans



Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

Salted black beans are actually fermented and marinated soybeans. You may substitute packaged Japanese miso as an alternative. To get all of the skin off the squash, you will have to use a knife; a vegetable peeler won’t get enough of the peel off.


Cooking Methodstir-frying



Total Timeunder 30 minutes

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian


Taste and Texturegarlicky, salty, sweet, umami

Type of Dishvegetable


  • 1 medium butternut squash (about 2 pounds)
  • 3 tablespoons salted black beans
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • ½ cup Chicken Broth or Vegetable Broth
  • 2 teaspoons soy sauce
  • 1 cup green onions, with tops, cut into 1-inch pieces


  1. Cut the squash in half and discard the seeds. Remove the skin, cut the squash again length-wise, and cut the squash crosswise into ¼-inch slices.

  2. Place the black beans in a small bowl. Cover with warm water, soak for 5 minutes, and then drain. Rinse 3 to 4 times to remove the excess salt and loose skins and drain well.

  3. In a small bowl, mix together the cornstarch and 1 teaspoon water.

  4. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, black beans, garlic, and squash. Stir-fry over high heat for 2 minutes and add the broth. Cover and cook for 3 minutes. Add the soy sauce and stir well. Stir in the cornstarch mixture and cook until the sauce thickens, 1 to 2 minutes. Add the green onions, stir, and cook for 30 more seconds.


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