My lunch today was a real treat!
Though I know my husband will turn his nose up and have a snide comment or two. I had pumpkin but, not the usual pumpkin that you would expect. This dish was really simple and was made by my lovely helper who is from Hunan. Yes, it is spicy but, not too spicy. The sweetness of the pumpkin balances it perfectly. Ling my helper said, that for babies in her home town, they make this same dish without the chilli, instead they add 1 clove of garlic.I will definitely fix this for myself and perhaps for my friends that love pumpkin.
This dish is filling and could be a meal, it was for me. You could also serve it as a side dish. Ling also told me that she eats it in her home with sticky rice.
**Note** for those in the States no need to buy a huge pumpkin you could easily substitute an orange flesh squash. I think it would be lovely made with an acorn squash. The pumpkin we get here in China is quite small compared to the pumpkins in the states.
read on for the recipe....
1 small pumpkin cubed
1 Thai chilli dried chopped
oil
3 green onion (spring onion)chopped
200-250ml of hot water
Salt to taste
Put a small amount of oil in pan or wok, add chopped chilli give it a stir and add cubed pumpkin. Fry briefly, then add water and put lid on wok. Check occasionally and give it a stir so that pumpkin gets evenly cooked. When pumpkin is cooked, add chopped green onion and a little bit of salt to taste, give it a quick stir and it is done.
Ewwwwwwwww!!
Pumpkins are only good for carving funny faces into...and then throwing them into the street on Nov. 1.
Happy Halloween.
Posted by: GZ Expat | October 29, 2006 at 12:06 PM