>> Easy Chinese Veg Recipe
Chinese Squash with Garlic

Just few days ago, a young Irish boy heard that I was cooking squash at home. Instead using word “squash”, I said “pumpkin”, because for us Chinese, these two are the same thing in different types. The boy was surprised, said, “What? Chinese eat pumpkin, the one we used for Halloween?”

In fact he was right, in China we have that kind of big pumpkins like those used for Halloween, and yes, we do eat them.  You may see this post a picture of Chinese squash made in Hunan farmhouse.  

So I thought perhaps someone in the West would be interested to see how Chinese squash is cooked at home? That’s why I write this post.  I also had another recipe learned from my mum, which is made by the squash, cure pork and rice.  

This squash with garlic is just a normal homemade vegetable dish for me, really nothing fancy, as there are no special cooking techniques or complicated ingredients. So, if you like to try some simple vegetable dish, perhaps this is the one to look.  

This is another reason I don’t have many vegetable recipes in this site, too simple. I would prefer just simply quick frying the vegetables, half tablespoon oil, bit salt, few minutes later, job done.

This dish is slightly different with other. Because I like the bit sweetness of the squash, apart from salt and oil, I also use garlic and bit sugar, that’s all. (Recently I have replaced the sugar with sweetness.)

Chinese Squash With Garlic.

Prep: 5 mins  Cook: 10-15 mins


  • squash, cut or sliced 
  • 1 tbsp oil
  • ½  tsp salt
  • ½  tsp sugar
  • 2 or 3 garlic clove, chopped
Chinese Squash Cut.


  • Remove the squash skin and cut it into small chunks. I prefer to cut bit thin, otherwise it will take longer time to cook, plus the thinner ones can easily get the flavour.
  • Chop the garlic clove.


  • Heat the wok or frying pan over high heat. When hot, add oil.
  • Add chopped garlic, fry till fragrant.
  • Add the squash and stir fry for a few minutes. Add salt and sugar. Mixed well.
  • Add water, about to cover half or three quarter of the squash, cover the lid and cook for 5-10 minutes till they are softened. 


  • Unless to make vegetable salad, I prefer not to use any dressing or colour such as dark soy sauce, so the vegetable can have their own nature colour, looks fresh and healthy.

Well, I hope you like my Chinese squash recipe? If so, please share with others. 

You may also like anther easy Chinese vegetable recipe Sichuan style bean spout or check my Chinese Egg recipes.

(Posted: 01/08/13; Update: 18/03/17)

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