Braised Spicy Pumpkin

Ingredients

·         1 medium Japanese pumpkin, 2lb

·         4 oz minced pork or beef

·         2 tbsp dried shrimp, soaked until soft

·         1/2 tbsp spicy Sichuan bean paste

·         2 slice ginger

·         2 tbsp soy sauce

·         2 tbsp cooking wine

·         1 cup stock/water

·         Chopped scallions

Instructions

1.       Cut the pumpkin into 1.5x1.5 cubes with the skin attached.

2.       In a wok, heat up 2 tbsp of oil. Fry the ginger until brown. Add the minced the pork, dried shrimp, and the cooking wine. Cook until the pork turns color. Add cubes of pumpkin.

3.       Stir the pumpkin to mix with the meat and shrimp. Add stock/water, Sichuan bean paste, and soy sauce. Mix well.

4.       Bring to boil and simmer in low heat to your tenderness. Stir to mix periodically to make sure the pumpkin cubes are cooked evenly.

5.       I like my pumpkin soft but not completely mush so I normally simmer for about 6 minutes. If you like it really soft, cook it for about 10 – 12 minutes. Garnish with some freshly chopped scallions