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Stir-Fried Vegetables in a Pumpkin Bowl

Makes: 6 servings

Ingredients:

1 small kabocha squash
1/4 cup chicken or vegetable stock
2 Tbsps. vegetarian oyster sauce
1 tsp. Chinese rice wine
1 tsp. Chinese rice wine
1 tsp. sesame oil
2 Tbsps. vegetable oil
2 cloves garlic, minced
1 small onion, chopped
1 piece fresh ginger, minced
1 stalk celery, chopped
1/3 cup straw mushrooms
6 canned water chestnuts, sliced
1/4 carrots, sliced
1/2 tsp. cornstarch, dissolved in 1 teaspoons water

Instructions:

1. Prepare pumpkin bowl: Remove a thin slice from bottom of pumpkin so it stands upright. Cut off top 1/4 of pumpkin. With a small knife, remove flesh without tearing shell; slice 1/2 cup pumpkin meat and set aside. Prepare a wok for steaming. Add pumpkin basket; steam for 10 minutes. Set aside. Combine sauce ingredients (stock, oyster sauce, rice wine, sesame oil) in a bowl; set aside.

2. Heat oil in a hot wok over high heat. Add garlic and ginger; stir-fry until fragrant. Add remaining ingredients and sauce; reduce heat to low; cook, covered, 4 to 5 minutes. Add cornstarch solution; cook, stirring, until sauce thickens. Transfer to pumpkin bowl.

Adapted from Martin Yan’s Entertaining At Home (Wan Li Book Co Ltd)
Copyright Yan Can Cook Group 2005