Steamed Summer Squash with Seasoning

Steps

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1. 1
   Rinse the summer squash, trim both ends, and cut it in half lengthwise.
   ▶ ≈0:06
2. 2
   Add about 1.5 cups of water to a pot or steamer and bring it to a rolling boil.
   ▶ ≈0:15
3. 3
   Place the squash halves on the steamer rack and steam for 8.5 minutes until tender.
   ▶ ≈0:24
4. 4
   While the squash steams, prepare the dressing by combining 1 tbsp soy sauce, 1.5 tbsp vinegar, 0.5 tbsp sugar, 1 tbsp sesame oil, and finely chopped red chili pepper or carrot. Mix well.
   ▶ ≈0:34
5. 5
   Remove the steamed squash and let it cool to room temperature, or refrigerate for a chilled version.
   ▶ ≈0:58
6. 6
   Cut the cooled squash into bite-sized pieces with enough thickness to hold their shape.
   ▶ ≈1:15
7. 7
   Carefully arrange the squash pieces on a serving plate.
   ▶ ≈1:28
8. 8
   Thinly slice the perilla leaves into fine strips and scatter them over the squash.
   ▶ ≈1:35
9. 9
   Pour the prepared dressing evenly over the perilla leaves. Serve immediately.
   ▶ ≈1:42