Ingredients

• Butternut pumpkin – 1, peeling optional, cut into chunks
• Chili – 1, finely chopped
• Garlic and ginger – similar amount to chili, finely chopped
• Minced meat – ca. 200g
• Black bean sauce – 2 table spoons
• Boiled water – 1 cup
• Grass leek – a handful for decoration, finely chopped

Method

1. Start the wok frying garlic, ginger and chili to release the fragrance.
   
2. Add in minced meat. Stir occasionally until the meat is cooked.
   
3. Put in the pumpkin chunks, black bean sauce and boiled water. Stir slightly, then let it simmer on medium heat with a lid on for ca. 15min. Cooking time may vary depending on pumpkin size. Be careful to not let the water dry out completely.
   
4. When the pumpkins turn soft, the dish is ready. Add salt to taste. Decorate with grass leek before serving.