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Ingredients
Sauce:
- cup ½ rice lees*
- cup ¼ sugar
- cup ½ water
- 2 tablespoons goji berries
- 1 tablespoon cornstarch slurry
Ingredients
Sauce:
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Instructions
- Remove peel and seeds from squash. Cut into wedges and place in a bowl. Steam over high heat until squash is done, about 35 minutes.
- To make sauce, combine all sauce ingredients in a small saucepan. Bring to a simmer and thicken with cornstarch slurry.
- To serve, invert squash onto a plate. Pour sauce over squash.
Recipe Notes
*Rice lees are the leftover rice grains from making wine. This ingredient may be purchased in jars in the refrigerated section of well-stocked Asian markets.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.