It’s almost Thanksgiving. Wondering about a quick and fresh tasting vegetable to serve.  Try Ginger-Scented Squash, Peas, and Lily Bulbs (p. 52 in The Hakka Cookbook). I tasted this colorful combination of orange squash and green peas in Meizhou, China, where most people are Hakka.

The vegetables were cooked with while lily bulbs, think of flower bulbs you plant. They resembled large garlic cloves or small onions and tasted mildly sweet with a slight starchy texture and a bit of crunch.  Back home, I found fresh lily bulbs vacuum-packed in the Asian supermarket.  I also tried dried ones, but they fell apart and were quite starchy. Can’t find lily bulbs? Leave them out, or substitute shallots.

If you find it hard to cut winter squash, try this trick. Use a large knife, such as a cleaver or chef’s knife and position the blade where you want to cut the squash. Then use a flat mallet or hammer and gently tap the back of the knife through the hard flesh.  With this method, you have more control and less chance of cut fingers.

Pan steam the squash and pea pods with a little ginger; it cooks in minutes. Happy eating!