Woked butternut pumpkin

Mince a handful of garlics, ginger and red chilies. Cut the butternut into small chunks. To keep the skin or not depends on if the pumpkin is young and if you will like to eat it.

Heat up some oil in a wok/frying pan. First throw in the minced garlic, ginger and chilies. Stir slightly.

Then add in some minced meat. Stir occasionally until the meat is cooked.

Put in the pumpkin chunks and ca. 1 table spoon of garlic black bean sauce (it’s sold at most of the asian markets).

Stir a bit, then pour in ca. 1 cup of hot water. Close the lid and turn down the heat to medium level. Let the dish ‘stew’ for around 15min (the time needed depends on the size of the pumpkin chunks). Pay attention to the water level, so that it does not dry out completely.

When the pumpkins turn soft, the dish is ready. Add salt to taste. Decorate with some minced leek or grass leek before serving.

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