Steamed Kabocha Squash with Scallops recipes

Steamed Kabocha Squash with Scallops recipes
9 Ingredients
  • 12 ounces kabocha squash
  • 1 tablespoon peeled fresh ginger slivers, divided
  • 1 tablespoon fresh red or green Fresno or jalapeño chile slivers, divided
  • 2 tablespoons Shaoxing rice wine (also called Shaohsing wine) or dry sherry
  • 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
  • 2 tablespoons soy sauce, divided
  • 1/2 teaspoon sugar
  • 8 ounces sea scallops
  • 1/4 cup cilantro leaves
Nutrition
78
4% daily value
4 servings
                                       
                                            low-​fat, low-​sugar
     

Fat

1% 0

Saturated

1% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

4% 11

Carbs (net)

- 9

Fiber

6% 1

Sugars

- 3

Sugars, added

- 1

Protein

17% 9

Cholesterol

5% 14

Sodium

44% 1046

Calcium

3% 33

Magnesium

10% 39

Potassium

14% 477

Iron

5% 1

Zinc

5% 1

Phosphorus

32% 224

Vitamin A

7% 63

Vitamin C

21% 12

Thiamin (B1)

2% 0

Riboflavin (B2)

5% 0

Niacin (B3)

6% 1

Vitamin B6

11% 0

Folate equivalent (total)

9% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

14% 1

Vitamin D

0% 1

Vitamin E

1% 0

Vitamin K

5% 4
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