Submitted by Christian (not verified) on February 20, 2008 - 7:11pm.
I'm preparing this recipe right now for the first time. I added the 1/2 cup water, as directed, and after 33 minutes (the required amount of time at medium to medium-high heat, not medium low as directed, to achieve 'sfotness'), it still had not been absorbed by the squash-onion mixture. Currently, it's in the sauté pan, and is simmering, rather than frying. It seems that cooking time might have been significantly underestimated, and the amount of water required significantly overestimated.
Superb Sweet and Sour Squash
I'm preparing this recipe right now for the first time. I added the 1/2 cup water, as directed, and after 33 minutes (the required amount of time at medium to medium-high heat, not medium low as directed, to achieve 'sfotness'), it still had not been absorbed by the squash-onion mixture. Currently, it's in the sauté pan, and is simmering, rather than frying. It seems that cooking time might have been significantly underestimated, and the amount of water required significantly overestimated.
Others' experiences?