Instructions

1. Prepare the squash:
2.  Cut the kabocha in half, scoop out the seeds, and slice it into thin wedges (no need to peel — the skin becomes tender when cooked).
3. Pre-cook (optional for softer squash):
4.  Steam the squash for 5–7 minutes until slightly tender but not mushy. This step makes stir-frying faster.
5. Heat the oil in a large wok or pan over medium-high heat. Add the ginger and garlic and stir-fry for 30 seconds until fragrant.
6. Add the squash slices to the pan. Stir-fry for 3–5 minutes, letting the edges get a little golden.
7. Season:
8.  Add soy sauce, hoisin sauce, sugar, and water (or broth). Stir well to coat all the pieces.
9. Simmer:
10.  Cover the pan and let the squash cook for another 4–5 minutes, stirring occasionally, until tender but still holding its shape. Add a splash more water if it dries out too fast.
11. Finish:
12.  Add the scallions, a drizzle of sesame oil, and pepper. Stir-fry for 30 more seconds.
13. Garnish with toasted sesame seeds and extra scallions if desired.