Steamed squash with fermented black soybean

Scoop out the pulp and seeds and peel the outside with a knife.

Slice into about inch and a half rings, stack a couple and chop into inch and a half chunks.

Pound five cloves of garlic with half a teaspoon of salt and two teaspoons of sugar in a mortar for about two minutes.

Add half a tablespoon of the fermented black soybean and pound about a minute, then add the other half tablespoon and give it five or six pounds only.

Drizzle a teaspoon of oil over the squash and toss to coat.

Spread the squash into one even layer, spoon the garlic black bean sauce over, and steam in a rapidly bubbling steamer 12 minutes.

Shut off the heat, drain the excess steaming liquid into a saucepan and bring it to a boil.

Add a slurry of half a teaspoon of cornstarch with an equal amount of water, mix, take off the heat and drizzle in a teaspoon of toasted sesame oil.

Spoon the sauce back over the squash and mix together.