A friend of mine recommended this dish to me as it was hassle-free and suitable for people like me who can't find enough time for cooking.
I have never tried my mom's pumpkin dishes so I would never expect to try this dish myself. After wrecking my brain on what to cook for my family for the weekend and recommendation from my friend, I decided to just give this a shot. It's really easy without taking too much of my time. Most importantly, pumpkin contains loads of nutrition so you can't go wrong with this. It is loaded with beta carotene, which can help reduce the risk of certain types of cancers as well as protect against heart disease. This humble backyard vegetable is also very low in calories, high in dietary fibre, vitamins and minerals. What more can you ask for?
As this is a self-made self-tested and improvised recipe from my friend, I don't have the exact measurements but I hope the estimates provided below are good enough for 4 pax.
What you need:
1/2 tsp of chopped garlic
1 tsp of chopped onions
A little oil
Pumpkin cubes (approx 1-1.5 cup) 2 Chinese mushrooms (rinsed, soaked and thinly cut)
2 tbsp water
About 200 g minced pork (pre-marinated with some corn starch, soy sauce, pepper and sesame oil)
1 tbsp oyster sauce
3 tbsp water
2 tsp sesame oil
1/2 tsp soy sauce
1. Heat oil in wok then throw in A
2. Fry till fragrant then place B in the wok
3. Stir fry for a few min then add about 2 tbsp of water
4. Cover wok and let it simmer for a few min to soften the pumpkin (but not too soft)
5. Incorporate C and stir
6. Add in D and stir fry for another 2-3 min 7. Cover wok and let it simmer for 3 min
Dish is ready to be served with pumpkin is slightly soft.