Braised pumpkin with Chinese cured pork

Braised pumpkin with Chinese cured pork

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
650g pumpkin, in one piece, peeled and seeded, such as jap or kent
2 pieces red fermented tofu
2 teaspoons tofu liquid
185ml Chicken and pork stock
1 tablespoon vegetable oil
100g chinese-style cured pork, finely sliced
1 teaspoon sugar

Method

  1. Cut the wedge of pumpkin in half widthwise, then cut each piece lengthwise into wedges about 5 mm thick. Put the tofu and liquid in a small bowl and mash together with a fork, then stir in the stock.
  2. Heat the oil in a wok over a medium–high heat, add the dried pork and stir-fry for 2–3 minutes, or until fragrant. Add the pumpkin and stir-fry for 2 minutes, then add the sugar and the tofu and stock mixture. Bring to a simmer, then cook over a medium–high heat for 5 minutes, or until the pumpkin is tender but not falling apart. Transfer to a warmed platter and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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