ngredients
1 whole pumpkin(approx. 900g)
1 tbsp minced garlic
1/2 tbsp grated ginger
1 tbsp fermented soy bean paste
2 tbsps fermented soy bean(whole pc and rinsed)
1 tbsp shaoxing wine
2 tbsps light soy sauce
1 tbsp scallion(chopped, optional)
Stuffed pumpkin with garlic and fermented soy bean. [Photo/Grace Choy]
Seasonings
2 tbsps light soy sauce
2 tbsps oyster sauce
2 tsps light brown sugar
1 tsp salt
200ml hot water
Instructions
1. Rinse the pumpkin, cut and reserve a cap of 5 to 6 cm in diameter from top, remove the seeds.
2. Carve out the meat from inside the pumpkin with a paring knife and spoon. Cut the meat into bite size cubes and set aside.
3. Heat up cooking oil in a wok on high heat and saute the minced garlic, grated ginger and soy bean paste for 1 min.
4. Then add the pumpkin meat. Pour shaoxing wine and add the seasonings. Stir briefly for another 1 min.
5. Add 100ml of hot water. Cook uncovered for 5 mins, stirring intermittently.
6. After 5 mins, add the remaining hot water and fermented soy bean and stir well. Uncovered to cook for another 6-8 mins.
7. Finally transfer the pumpkin meat into the pumpkin bowl and serve. Enjoy!
