Korean Style Squash And Mushroom Skiewers |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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KOREAN STYLE SQUASH AND MUSHROOM SKEWERS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Alford Estate in Tyler, Texas in 1987. Ingredients:
2 medium yellow squash cut into chunks |
1 pound asparagus trimmed and cut into 2” pieces |
12 ounces fresh white mushrooms stems trimmed and cut into halves |
12 ounces large cherry tomatoes cut into halves |
1/4 cup soy sauce |
3 tablespoons granulated sugar |
1 tablespoon sesame oil |
4 large garlic cloves minced |
1/2 teaspoon freshly ground black pepper |
2 tablespoons sesame seeds toasted |
bamboo skewers soaked in cool water |
Directions:
1. Thread vegetables onto skewers then arrange skewers in a snug fitting baking dish.
2. Whisk together soy sauce, sugar, oil, garlic, 1 tablespoon sesame seeds and pepper.
3. Pour marinade over skewers then turn to coat all sides.
4. Cover and marinate 30 minutes or up to 2 hours turning once.
5. Preheat grill or broiler then place skewers on rack.
6. Grill brushing often with marinade until vegetables are browned about 5 minutes per side.
7. Sprinkle with remaining sesame seeds then serve hot or at room temperature.
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