Velvety Silk Squash & Mushroom Broth

1. Prepare the Silk Squash

To begin, take the silk squash and pare down the ridges using a small knife. Then, roll-cut it into ¾-inch slices. This method will give you uniform pieces that cook evenly and resemble small ax blades.

2. Prepare the Mushrooms

Next, prepare the mushrooms by removing their stems and cutting the caps in half. This ensures they cook evenly and blend seamlessly into the broth.

3. Stir-Fry Ingredients

Heat a wok over high heat until you see a wisp of white smoke. Add the Onion Oil and coat the wok thoroughly. Toss in the ginger and salt, stirring for about 30 seconds to release their aromas. Then, add the squash slices and mushroom halves, and stir-fry them for about 2 minutes. The high heat will soften the squash quickly and enhance the flavors.

4. Simmer the Broth

Transfer the stir-fried squash and mushrooms into a large pot. Pour in the vegetable stock and water, then cover the pot and bring it to a boil over medium heat. Once boiling, add the Shaoxing wine and give it a good stir. Continue cooking uncovered for 5 minutes to let the flavors meld together.

5. Finish and Serve

Finally, add the sesame oil to the pot, stir well, and turn off the heat. Transfer the broth to a serving dish and enjoy the velvety and flavorful soup you've created.