Summer squash with sweet and spicy sauce
Ingredients
2-3 summer squash, sliced longways into spears or strips
Neutral oil
1/2 tsp grated ginger
1 tsp minced garlic
1/4 cup soy sauce
2 tbsp honey
1 tsp gochujeong or sriracha (with the chili shortage we’ve been using gochujeong instead, but the goal here is to add a savory spicyness to the sauce)
The Sauce
Combine grated ginger, minced garlic, soy sauce, honey, and gochujeong or sriracha in a small sauce pan until well mixed and heat for roughly 5 minutes on medium heat. Set aside until squash is ready.
Cooking the Squash
Heat your pan to medium high on the stovetop and add enough oil to just coat the pan.
Place your summer squash in the pan in one layer, being careful not to crowd the pan too much. You need every piece to have full contact with the pan.
Don’t mix, move around, or touch the squash. You’re looking for a brown caramelized surface.
Once one side is carmelized, turn each piece over and repeat the process.
Remove from heat and plate up, and drizzle the sauce on top. Use as little or as much sauce as you desire, we usually use about 1/2 the sauce and freeze the rest for next time.