Ingredients
Serves 4
500g pumpkin, peeled, quartered and de-seeded
2 tablespoons peanut oil
5cm (2 inch) piece ginger, finely chopped
1 tablespoon salted black beans
¼ cut shao hsing wine
2 teaspoons brown sugar
¼ cup water
1 tablespoon brown rice vinegar
1 tablespoon light soy sauce
1 teaspoon sesame oil
Method
Cut pumpkin into slices about 7cm long and 5mm thick. Heat peanut oil in a hot wok until surface seems to shimmer slightly, then add pumpkin and ginger and stir-fry for about 2 minutes or until pumpkin is lightly browned.
Add black beans and stir-fry for 1 minute. Add shao hsing wine and sugar and stir-fry for 1 minute.
Pour in water and stir-fry for 2 minutes.
Add remaining ingredients and stir-fry for a further 2 minutes.
Serve immediately.
Book: My China: A Feast for all the Senses by Kylie Kwong, Lantern, RRP: $79.95